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For these tasty cream cheese stuffed mini peppers, you will need: - 12 mini bell peppers in assorted colors (red, yellow, orange) - 8 oz cream cheese, softened to room temperature - 1/2 cup shredded sharp cheddar cheese - 2 tablespoons fresh chives, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1/4 teaspoon cayenne pepper (optional for an extra kick) If you want to change a few things, here are some ideas: - Swap cream cheese for goat cheese for a tangy flavor. - Use any cheese you like, such as mozzarella or feta. - Chives can be replaced with green onions for a milder taste. - Fresh parsley can be switched for basil or cilantro for a different twist. - For a spicy touch, you can add diced jalapeños instead of cayenne. This recipe can fit many diets but check these points: - It contains dairy, so it may not suit those who are lactose intolerant. - You can make it gluten-free by ensuring all ingredients are gluten-free. - For vegan options, use vegan cream cheese and substitute cheese with nutritional yeast. - If you have allergies, always check labels for potential allergens in your ingredients. {{ingredient_image_2}} To start, I preheat the oven to 375°F (190°C). This step ensures that my mini peppers bake evenly. Next, I grab 12 mini bell peppers in bright colors. I slice the tops off each pepper and remove the seeds. This creates a little cup for the filling. I set the cleaned peppers aside, ready to be filled with creamy goodness. In a medium bowl, I add 8 ounces of softened cream cheese. I also mix in 1/2 cup of shredded sharp cheddar cheese. For a fresh touch, I include 2 tablespoons of finely chopped chives and 1 tablespoon of parsley. Then, I add 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. I season it all with salt and black pepper to taste. If I want a little heat, I sprinkle in 1/4 teaspoon of cayenne pepper. I stir everything together until it forms a smooth and creamy filling. Now comes the fun part! I take a small spoon or a piping bag and fill each mini pepper with the creamy mix. I make sure they are well stuffed for full flavor. Next, I place the filled peppers upright on a baking sheet lined with parchment paper. This makes for easy cleanup. I pop the baking sheet into the oven and bake for 15 to 20 minutes. I watch for the peppers to become tender and the cheese filling to bubble and turn golden. Once baked, I let them cool for a few minutes before enjoying these delightful bites. To make the best creamy filling, start with room-temperature cream cheese. This softens the cheese, making it easy to mix. Combine it with shredded sharp cheddar for extra flavor. Add fresh chives and parsley for a pop of color and taste. Use garlic powder and onion powder for depth. Season with salt, pepper, and cayenne for a kick. Mix until smooth and creamy. This filling should be thick but easy to spoon into the peppers. Presentation matters when serving this dish. Arrange your stuffed mini peppers on a pretty platter. Use different colors of peppers for a vibrant look. Garnish with extra chopped herbs like chives or parsley. This adds freshness and makes the dish more inviting. Serve them warm as an appetizer. They are also great as finger food at parties. Your guests will love the look and taste! You can easily adjust the spice level to suit everyone. If you want a mild filling, skip the cayenne pepper. For a little heat, add just a pinch. You can also use a mix of sweet and spicy peppers. This lets you control how spicy they get. If someone likes more heat, serve with hot sauce on the side. This way, everyone can enjoy these tasty bites! Pro Tips Choose Colorful Peppers: Using an assortment of mini bell pepper colors not only makes the dish visually appealing but also adds a variety of flavors. Experiment with Cheese: Feel free to mix different cheeses like feta or goat cheese for a unique flavor profile in the filling. Make Ahead: You can prepare the stuffed peppers in advance and store them in the fridge for up to 24 hours before baking, making them a perfect party appetizer. Adjust Spice Levels: Customize the heat by varying the cayenne pepper amount or adding other spices like smoked paprika for a different kick. {{image_4}} You can change the flavor of your stuffed mini peppers easily. Try using different herbs. Basil and dill can add fresh notes. Mix in a variety of cheeses for more taste. Goat cheese or feta can add a tangy twist. For a spicy kick, include some red pepper flakes or smoked paprika. These small changes can make a big difference! You aren't limited to just cream cheese. Try using hummus for a different flavor. Pesto can also be a great filling. If you want a meatier option, consider adding cooked sausage or ground turkey. You can even use quinoa for a hearty and healthy choice. Each option brings a new taste to your mini peppers! If you want a vegan version, replace cream cheese with vegan cream cheese. Nut-based cheeses work well too. You can also use mashed avocado for a creamy texture. Make sure to add lemon juice to keep it fresh. There are many dairy-free cheeses on the market now, so options are plenty. These swaps keep the recipe tasty and fun for everyone! To store leftover cream cheese stuffed mini peppers, place them in an airtight container. Make sure to let them cool first. Keep the container in the fridge. They will stay fresh for about 3 to 4 days. I like to separate layers with parchment paper to avoid squishing. You can freeze these mini peppers for later use. First, let them cool completely. Then, place them on a baking sheet in a single layer. Freeze until solid, about 1 to 2 hours. After that, transfer them to a freezer-safe bag. They can last for up to 3 months in the freezer. This way, you have a tasty snack ready anytime! When you are ready to enjoy your frozen peppers, take them out and let them thaw in the fridge overnight. To reheat, preheat your oven to 375°F (190°C). Place the peppers on a baking sheet and bake for about 15 minutes. This will warm them through and help get the cheese nice and melty again. Enjoy your tasty treat! Yes, you can prepare these mini peppers ahead of time. Make the filling and stuff the peppers. Then, cover them and place them in the fridge. They can stay fresh for up to 24 hours. This makes it easy to serve them at a party or gathering. Just bake them when you are ready to eat! You will know the stuffed peppers are done baking when they are tender. The cheese filling should look slightly golden and bubbly on top. Bake them for 15-20 minutes at 375°F (190°C). Keep an eye on them to avoid overcooking. A perfect bake gives you a warm, creamy treat! Many sauces pair well with stuffed mini peppers. Here are some tasty options: - Ranch dressing - Creamy garlic dip - Spicy salsa - Avocado sauce - Sweet chili sauce These dips add extra flavor and fun to your dish. Try different sauces to find your favorite! You now have a complete guide to stuffed mini bell peppers. We covered ingredients, preparation tips, baking steps, and more. You learned how to create the perfect filling and explore different flavors. Remember, you can adjust the spice levels to please everyone. Don't forget about storage and reheating tips for your leftovers. I hope this inspires you to try making these tasty bites. Enjoy experimenting with flavors and creating your own variations!

Cream Cheese Stuffed Mini Peppers

Delicious mini bell peppers filled with a creamy cheese mixture, perfect as an appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 12 pieces mini bell peppers in assorted colors (red, yellow, orange)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and freshly ground black pepper
  • 1/4 teaspoon cayenne pepper (optional for an extra kick)

Instructions
 

  • Start by preheating your oven to 375°F (190°C), so it's ready for baking.
  • Prepare the mini bell peppers by carefully slicing the tops off and removing the seeds. This will create a hollow space for the delicious filling. Set the cleaned peppers aside.
  • In a medium mixing bowl, add the softened cream cheese along with the shredded sharp cheddar. Follow with the freshly chopped chives, parsley, garlic powder, onion powder, and season with salt and pepper. If you'd like some heat, add the cayenne pepper. Mix everything together until it becomes a smooth, creamy filling.
  • Take a small spoon or a piping bag (if you have one) and generously fill each mini bell pepper with the creamy mixture. Ensure they are well stuffed for maximum flavor!
  • Place the filled mini peppers upright on a baking sheet lined with parchment paper for easy cleanup.
  • Pop the baking sheet into the preheated oven and bake for 15-20 minutes. You’ll know they are ready when the peppers are tender and the cheese filling is slightly golden and bubbly on top.
  • Once baked, remove the stuffed mini peppers from the oven and allow them to cool for a few minutes before indulging.

Notes

Arrange on a decorative platter and garnish with fresh herbs for presentation.
Keyword appetizer, cream cheese, stuffed peppers