These Cream Cheese-Stuffed Mini Peppers are always my best choice when I need a party appetizer that could steal everyone's heart.
I simply fill the mini bell peppers with the quick yet delicious cream cheese stuffing and bake. This crowd-pleasing dish is ready in less than 15 minutes with simple ingredients and serves a family of 4.
Whenever I make it, I feel like I'm already at a game-day party, soaking up the fun with every flavorful bite. You can find mini sweet peppers at any grocery store year-round, which makes this recipe super convenient to throw together anytime.
These cheesy goodness bites are easy to make, versatile, and perfect appetizers.
Why You'll Love This Recipe?
⭐️It is a light snack perfect for game day or a party.
⭐️It is a delicious, satisfying filling.
⭐️The family's favorite!
Ingredients and Substitutions
- Mini sweet peppers: These peppers are available year-round, regardless of the local harvest season, giving you an advantage when enjoying this spicy appetizer.
- Cream cheese: I opt for low-fat cream cheese; choose your favorite.
- Sharp Cheddar Cheese: A right choice to complement the peppers' flavors and add a bold, cheesy bite to the creamy filling. Feel free to substitute with pepper jack cheese.
- Everything bagel seasoning: Adds savory, garlicky, oniony flavor all in one. Sprinkle some into the filling and a little on top of the peppers before baking for extra crunch and flavor.
- Crushed Red pepper flakes: This adds a gentle heat; replace with ground black pepper for a mild kick.
How To Make Cream Cheese-Stuffed Mini Peppers?
- Step 1. Preheat the oven to 375°F. Slice the mini peppers in half lengthwise, remove the stems and ribs, and place them on a baking sheet in a single layer, open side up.
- Step 2. In a mixing bowl, mix the softened cream cheese, sharp cheddar, everything bagel seasoning, and salt together until smooth and well combined.
- Step 3. Use a small spoon to generously fill each pepper half with the cream cheese mixture, mounding it slightly on top.
- Step 4. Arrange the stuffed mini peppers on a baking sheet in a single layer without crowding. Bake for 10 minutes or until the filling is hot and the cheese is lightly golden on top. Remove from the oven and serve warm.
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♨️How To Adjust The Heat Level?
- This cream cheese-stuffed mini pepper has a gentle heat, mainly from the crushed red pepper flakes.
- No heat: Choose sweet or honey mini peppers and skip the crushed red peppers.
- Mild heat: Adjust crushed red pepper flakes to your preference.
- Extra heat: Stir in cayenne pepper or red chili powder.
Storage & Reheating
- Leftover cream cheese stuffed mini peppers keep well in an airtight container in the refrigerator for 3-4 days.
- Freezing is possible, but the texture of cream cheese may become slightly grainy after thawing.
- To reheat, bake at 350-375°F until warmed through, and the filling is soft and creamy again. Avoid microwaving for too long, or the peppers may become soggy.
Recipe Tips & Tricks
- Barley: Substitute quinoa and rice with other grains like barley (my favorite: barley-stuffed peppers).
- Bacon: Wrap these cream cheese-stuffed mini peppers in bacon for a party-friendly variation.
- No cream cheese? You can swap the cream cheese for Greek yogurt or ricotta cheese. For detailed instructions, check out this no-cream cheese stuffed jalapeno recipe.
- Fresh herbs: Mix finely chopped green onions or chives into the cheese filling for extra flavor (I've tried both at different times, and they both turned out great!).
Frequently Asked Questions
You can use sweet mini peppers. Check the label to ensure you choose the sweet variety, as some mini peppers can be mildly spicy. Always go with sweet mini peppers for cream cheese-stuffed peppers with mild to NO heat.
Yes! You can prepare the cream cheese filling a day in advance. Simply mix all the ingredients, then store them in an airtight container in the refrigerator for up to 1 day.
Serve warm as a party appetizer or snack with ranch, sour cream, or spicy aioli for dipping.
📖 Recipe
Cream Cheese Stuffed Mini Peppers
Ingredients
- 12 mini sweet peppers
- 8 ounces cream cheese softened
- 1 cup sharp cheddar cheese shredded
- 1 tablespoon everything bagel seasoning
- ¼ teaspoon red pepper flakes (adjust to taste)
- ¼ teaspoon salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
- Slice the mini sweet peppers in half lengthwise. Remove the stems, seeds, and ribs. Arrange the pepper halves cut-side up on the prepared baking sheet.
- In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, everything bagel seasoning, crushed red pepper flakes, and salt. Stir until smooth and well combined.
- Spoon the cream cheese mixture evenly into each pepper half, slightly mounding the filling.
- Bake for 10 minutes, or until the filling is heated through and lightly golden on top.
- Remove from the oven and let cool for 2-3 minutes before serving. Garnish with additional everything bagel seasoning if desired.
Notes
- For a milder version, omit the crushed red pepper flakes.
- Pepper Jack cheese can be substituted for cheddar for an extra kick of heat.
- Finely chopped chives or green onions make a great addition to the filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Additional Info
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OMG soooo good. We added a little bit of crumbled bacon on top - to die for! We're going to have to make a double batch next time.
I made these peppers for a party over the weekend and they were a hit! And so easy to make!
The presentation of this dish is impressive, with the colorful peppers and creamy filling making for a beautiful and appetizing display. I highly recommend this recipe to anyone looking for a flavorful and visually stunning appetizer that is sure to impress guests at any gathering.
I’ve made these stuffed peppers several times and they’re always a hit! So flavorful and easy to make
Love how simple these stuffed mini peppers are to make. They are perfect as an appetizer or snack.