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Home / Recipes / Appetizer Recipes

Stuffed Cherry Peppers

Published: Oct 4, 2021 · Modified: Jun 5, 2025 by Sujatha Muralidhar · This post may contain affiliate links · 1 Comment

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STUFFED CHERRY PEPPERS

This Stuffed Cherry Peppers recipe is a quick, flavorful appetizer, perfect for parties or family meals! Fill cherry peppers with a quick cheese mixture, bake, and ENJOY in under 30 minutes!

Stuffed cherry peppers on a serving platter.

These stuffed cherry peppers tastes from medium to moderate heat(with the similar heat profile of jalapeno) and a hint of sweetness.

If you're a fan of jalapeno poppers(our favorite is this jalapeno cheddar poppers), this recipe stuffed cherry peppers can turn out as your next favorite.

I love making this recipe when I harvest cherry peppers from my backyard or find stores stocked with fresh peppers. It never disappoints, and my family loves it too!

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • How To Make Stuffed Cherry Peppers?
  • ♨️How To Adjust The Heat
  • Storage & Reheating
  • FAQ
  • More Recipes To Try
  • 📖 Recipe

Why You'll Love This Recipe

⭐️Simple recipe & highly customizable.

⭐️Made with few ingredients.

⭐️It is versatile and excellent to serve as an appetizer or a great add-on for a salad.  

Ingredients

  • Cherry peppers: I have used red hot chili peppers, but you may follow this cherry stuffed peppers recipe to use other types, sweet, green, or pickled cherry peppers.
  • Pine nuts: For their texture, you may swap them for walnuts, pecans, or breadcrumbs.
  • Plain cream cheese: I have used low-fat cream cheese for this dish. Depending on your diet, you may choose vegan or full-fat cream cheese.
  • Parmesan cheese: Parmesan cheese is essential for rich, cheesy, flavored stuffed cherry peppers. Choose a block of parmesan for the best flavors and grate it manually before adding it. 
  • Parsley: Use fresh parsley leaves for luscious flavors. 
  • Garlic: It's a humble ingredient but turned out to be an excellent flavor booster. 

How To Make Stuffed Cherry Peppers?

Sliced cherry peppers ready to be stuffed
  1. Preheat the oven to 450°F. Slice the cherry peppers in half lengthwise.
remove the seeds and the core
  1. Scoop out the seeds and white membrane. Place them on a tray, facing upwards, and set aside.
stuff with the filling
  1. In a small bowl, combine cream cheese, parmesan cheese, pine nuts, red pepper flakes, parsley, and minced garlic to a smooth mixture. Spoon the filling into the peppers
bake the stuffed cherry peppers in a tray
  1. Spoon the filling into the peppers and bake for 18-20 minutes or until golden brown. Serve with a creamy dip.

♨️How To Adjust The Heat

The stuffed cherry peppers are hot, varying between moderately hot and quite intense, depending on the type and variety.

And still, these are delicious with intense spiciness that's very well balanced with our creamy stuffing.

However, you can adjust the heat level by removing the seeds and central membrane and by reducing the amount of red pepper flakes in this recipe.

Storage & Reheating

You can repurpose the leftovers as a snack or add them to pasta or sandwiches.

Store the leftovers in the refrigerator for up to five days or in the freezer for up to three months.

To reheat, thaw in the refrigerator overnight or defrost quickly in the microwave. Reheat in the oven or air fryer at 375°F until the center warmed through.

Close-up of baked stuffed cherry peppers with golden topping

FAQ

Can I make this stuffed cherry peppers recipe vegan?

Yes, you can substitute cream cheese with vegan cream cheese, such as almond milk or soy milk cream cheese. You can also swap parmesan cheese for vegan cheese or completely omit it.

Can I make it with an air fryer?

Yes, this is an air fryer-friendly recipe. Add the prepped cherry peppers to the air fryer and cook for 12-15 minutes at 350 degrees Fahrenheit or until the cheese turns golden.  

What to serve with?

Pair with creamy dips (like Cajun aioli)and fresh salads(like this Greek yogurt cucumber salad).

Can I make this stuffed cherry peppers ahead of time?

Yes, you can. Prepare the peppers, make the filling, stuff them, and then refrigerate or freeze. When ready to serve, heat them in the oven or air fryer.

More Recipes To Try

  • pf chang inspired cirpsy shrimp coated with Asian sauce, the dynamite shrimp served in a plate
    Dynamite Shrimp
  • volcano shrimp served in sweet & spicy sauce in a plate garnished with green onion.
    Volcano Shrimp
  • Crispy air-fried Soy Garlic Chicken Wings coated in a tangy, garlicky sauce.
    Soy Garlic Chicken Wings
  • spicy grilled pineapple in a plate
    Spicy Grilled Pineapple

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

This stuffed cherry pepper, perfect to serve as an appetizer in the party or to serve the family. This cherry stuffed recipe is simple and ready in less than 30 minutes.

Stuffed Cherry Peppers

This stuffed cherry pepper, perfect to serve as an appetizer in the party or to serve the family. This cherry stuffed recipe is simple and ready in less than 30 minutes. 
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes minutes
Baking time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 Servings
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Ingredients

  • 12 hot cherry peppers fresh or pickled
  • 4 oz cream cheese at room temperature
  • ¼ cup parmesan cheese
  • ¼ cup pine nuts
  • ½ teaspoon red pepper flakes
  • 3 tablespoon parsley minced
  • 1 tablespoon garlic minced

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Slice the cherry peppers into two halves lengthwise.
  3. Scoop out the seeds and the white membrane using a spoon or a melon baller.
  4. And in a tray arrange the cherry peppers by having the hallowed side facing upwards. And set aside.
  5. In a small mixing bowl, add all the ingredients. Combine together to form a thick filling.
  6. Using a spoon, fill the cherry pepper with the filling.
  7. Bake it for about 18-20 minutes or until the filling’s surface starts to turn golden brown.
  8. Serve with a creamy dip.

Notes

  • To adjust the heat level, remove the seeds and membrane or reduce the red pepper flakes for a milder taste.
  • Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
  • They can also be reheated in the oven or air fryer at 375°F until warmed through.

Nutrition

Calories: 205kcal | Carbohydrates: 8g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 35mg | Sodium: 970mg | Potassium: 120mg | Fiber: 3g | Sugar: 1g | Vitamin A: 685IU | Vitamin C: 5mg | Calcium: 111mg | Iron: 1mg

Additional Info

Course Appetizer
Cuisine American
Author Sujatha Muralidhar
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Comments

    5 from 2 votes (1 rating without comment)

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    Recipe Rating




  1. Kelley says

    November 29, 2022 at 10:41 am

    These were such a fun appetizer for our friends! Thank you so much for sharing!

    Reply
The author image of the food blog pepperbowl.com

Hi, I'm Suja! I'm the person behind PEPPER BOWL, based in Pennsylvania. I focus on easy, simple-to-make recipes inspired by rich flavors with a hint of heat. I enjoy simplifying recipes with minimal ingredients to suit today's busy lifestyle.

More about me →

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