Cream Cheese Stuffed Mini Peppers Recipe

If you’re looking for an easy, crowd-pleasing appetizer that’s bursting with flavor, this Cream Cheese Stuffed Mini Peppers Recipe is an absolute winner. I first made these for a casual get-together, and trust me—they disappeared in minutes! Crunchy sweet mini peppers filled with a creamy, cheesy center offer just the right balance of freshness and indulgence. Keep reading, because I’m about to share all my tips and tricks to get yours perfect every time.

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Ingredients & Why They Work

This recipe is all about harmony. The sweet crunch from mini peppers pairs beautifully with the dreamy cream cheese base, while cheddar adds just enough bite. Chives bring a fresh onion-like note that lifts all the richness. When shopping, look for vibrant mini peppers without any soft spots to ensure a crisp bite every time.

• Mini sweet peppers: Fresh, crisp, and naturally sweet, these create the perfect edible vessel for the filling.
• Cream cheese: Makes the filling irresistibly smooth and rich. Softened cream cheese is key for easy mixing.
• Cheddar cheese: Adds sharpness and depth. I prefer medium to sharp cheddar for better flavor contrast.
• Chives: Fresh chives brighten the filling with a mild oniony flavor, but green onions work in a pinch.
• Salt and pepper: Essentials to season and bring all the flavors together.

Tweak to Your Taste

One of the things I love about this Cream Cheese Stuffed Mini Peppers Recipe is how easy it is to make your own. Over the years, I’ve experimented with different cheeses and herbs, and you can tailor this to suit your cravings or whatever you have on hand.

• Spicy kick: Add a pinch of smoked paprika or cayenne pepper to the filling for a subtle heat — my guests always ask for this version!
• Herbal fresh: Swap chives for fresh basil or thyme to bring a different herb note.
• Cheese swap: Mixed mozzarella or feta can make interesting variations that still melt beautifully.
• Make it vegan: Use vegan cream cheese and your favorite dairy-free cheddar alternative to keep this recipe plant-based.

Step-by-Step: How I Make Cream Cheese Stuffed Mini Peppers Recipe

Step 1: Prep Your Peppers Like a Pro

Start by slicing your mini sweet peppers in half lengthwise and carefully removing the seeds. I like to wear a glove or keep my hands away from my face while doing this because, even though these are sweet, the seeds can sometimes irritate sensitive skin. Lay them cut-side up on parchment-lined baking sheets — this keeps things tidy and your peppers from sliding around while baking.

Step 2: Whip Up That Creamy Filling

In a bowl, soften your cream cheese first – a few seconds in the microwave does wonders. Then mix in grated cheddar, chopped chives, salt, and black pepper until smooth and well combined. The key here is getting that filling nice and creamy so it’s easy to spoon into your peppers without being runny or too stiff.

Step 3: Stuff and Bake

Use a small spoon or piping bag to fill each pepper half evenly, but don’t heap it too high — you want the filling to stay put as it bakes. Pop them in the preheated oven at 425°F (220°C) for about 15 minutes, or until the filling is hot and slightly golden on top. Use the time to clean up your workspace or get drinks ready for your guests!

Step 4: Garnish and Serve Warm

Once baked, transfer your stuffed peppers to a serving platter and sprinkle extra chopped chives on top for a fresh pop of color and flavor. Serve these warm so the cheese is at its melty best — trust me, they taste even better straight from the oven!

How to Serve Cream Cheese Stuffed Mini Peppers Recipe

Garnishes

I always go with a sprinkle of fresh chives on top—it adds a lovely color pop and mild onion flavor that brightens the dish. Sometimes I add a dash of smoked paprika or red chili flakes if I’m serving friends who enjoy a tiny bit of heat.

Side Dishes

These stuffed mini peppers shine as an appetizer but also work beautifully alongside a fresh green salad or some charcuterie. I like pairing them with crackers or crusty bread so you can scoop up any leftover filling—no one wants to waste that cheesy goodness!

Creative Ways to Present

For parties, I’ve arranged these peppers on a wooden board with different colored peppers for a vibrant display. Another fun idea is serving them in halved avocado shells or alongside colorful dips like pesto or spicy hummus to up your appetizer game at gatherings.

Make Ahead and Storage

Storing Leftovers

I usually store leftover peppers in an airtight container in the fridge for up to 5 days. They’re surprisingly delicious cold if you’re in a rush or want a quick snack, but heating them slightly brings out the creaminess again.

Freezing

Honestly, I don’t recommend freezing these. The mini peppers turn mushy and watery once thawed, which affects the texture and enjoyment of the dish. Best to make just what you need or enjoy leftovers chilled.

Reheating

To reheat, pop your leftover peppers in a 350°F oven for about 8-10 minutes or microwave on a medium setting for 30-45 seconds. Just watch that the filling gets warm without overcooking the peppers to maintain that satisfying bite.

FAQs

Final Thoughts

This Cream Cheese Stuffed Mini Peppers Recipe has become my go-to when I want something impressive but fuss-free. It’s so satisfying to see the smiles when everyone bites into those little pockets of creamy, cheesy deliciousness with a fresh crunch. Give it a try—you’ll be amazed how such a simple mix turns into a party favorite. Plus, it’s versatile enough to keep you experimenting for years to come.

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