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 peppers with the quick yet delicious cream cheese stuffing and bake. This addictive dish(see our favorite lentil stuff peppers) is ready in less than 15 minutes to serve 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.
They’re easy, versatile, and perfect for appetizers or main dishes.
Jump to:
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
- Mini sweet peppers: These peppers are available throughout the year 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 cream cheese type.
- Cheese: Sharp cheddar is the right choice to match up the flavors of the peppers.
- Mayonnaise: Looking for a lighter substitute? Choose Greek yogurt instead.
- Garlic powder: An essential ingredient to bring all the flavors together and a flavor enhancer.
- Quinoa and rice: I have added this combination as I already have it in the kitchen. The quinoa and rice have two different textures that work great in this cream cheese-stuffed mini-peppers recipe. However, depending on your availability, you may opt for either.
- Red pepper flakes: To spice up the dish, provide perfect heat that matches our expectations.
How To Make Cream Cheese Stuffed Mini Peppers?
- Preheat the oven to 375°F. Slice the mini peppers in half and place them on a baking tray with the open side facing up. Bake for 5-7 minutes until the edges soften, then let them cool.
- Combine softened cream cheese, sharp cheddar, mayonnaise, garlic powder, cooked quinoa, red pepper flakes, and salt in a mixing bowl until well blended.
- A small spoon fills each pepper half with the cream cheese mixture.
- Arrange the stuffed peppers on a baking tray without crowding. Bake for 10-12 minutes until the cheese is golden brown on top. Remove from the oven and enjoy!
♨️How To Adjust The Heat Level?
This dish's spiciness varies by the type of mini peppers used.
Choose sweet mini peppers for little to no heat. Adjust or skip the quantity of the red pepper flakes to your preference.
Storage & Reheating
Repurpose the leftovers into nacho, soup, or chili.
The leftover cream cheese-stuffed mini peppers can be stored in an airtight container in the refrigerator for 3-5 days or frozen for up to 3-5 months.
To thaw, let the peppers sit in the refrigerator overnight or microwave them gently for 30 seconds. Reheat in the oven or air fryer at 375°F until the cheese bubbles.
Recipe Tips & Tricks
- Barley: Substitute the quinoa and rice with other grains like barley(my favorite barley stuffed pepper).
- Bacon: Wrap these cream cheese-stuffed mini-peppers with 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.
FAQ
You can use sweet mini peppers. Check the label to ensure you choose the sweet variety, as some mini peppers may have mild spiciness. 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 and store them in an airtight container in the refrigerator for up to one day.
If you're looking for a lighter option, you can substitute cream cheese with Greek yogurt or cottage cheese. Vegan cream cheese is also a great alternative.
These stuffed peppers make a fantastic appetizer for parties. I love to pair them with ranch, salsa, or guacamole. You can also serve them alongside grilled meat or a fresh salad(like this Cajun shrimp salad).
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cream Cheese Stuffed Mini Peppers
Ingredients
- 12 mini peppers
- 8 oz cream cheese softened
- ½ cup sharp cheddar cheese
- 2 tablespoon mayonnaise
- 1 teaspoon garlic powder
- ½ cup quinoa /rice-cooked
- 1 teaspoon red pepper flakes
- ⅙ teaspoon salt
Instructions
Prepping the peppers
- Preheat the oven to 375°F.
- Slice the mini peppers into half.
- Place them in the baking tray by placing the open side facing upwards.
- And bake it in the oven for 5-7 minutes or until the edges wilts.
- Remove it from the oven, and allow it to cool down.
Make the filling
- In a mixing bowl, add cream cheese, sharp cheddar cheese, mayonnaise, garlic powder, cooked quinoa, red pepper flakes, and salt.
- Stir until all the ingredients combined together.
Stuff the mixture
- Use a small spoon to scoop the cream cheese mixture and fill the cavity of the pepper.
- And fill the rest of the mini peppers as well.
Bake
- Arrange the cream cheese stuffed peppers in the baking tray without crowding.
- And bake it for up to 10-12 minutes or until the cheese starts turning golden brown on the top.
- Remove it from the oven and Enjoy!!
Notes
- Use sweet mini peppers to keep the heat low, and adjust red pepper flakes to your spice preference.
- Leftovers can be repurposed into nachos, soups, or chili, stored in the fridge for up to three days, or frozen for up to three months.
- To reheat, thaw in the fridge overnight or microwave for 30 seconds. Use an oven or air fryer at 375°F until the cheese bubbles.
Kathleen says
Love how simple these stuffed mini peppers are to make. They are perfect as an appetizer or snack.
Tayler says
I’ve made these stuffed peppers several times and they’re always a hit! So flavorful and easy to make
Jess says
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.
TAYLER ROSS says
I made these peppers for a party over the weekend and they were a hit! And so easy to make!
Justine says
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.