The Ultimate Cream Cheese Stuffed Mini Peppers (Easy & Crowd-Pleasing!)
Imagine a vibrant, colorful appetizer that instantly brightens up any table—crisp, sweet mini bell peppers filled to the brim with a rich, savory, and utterly addictive cream cheese and cheddar filling. That, my friends, is the simple, stunning magic of these Cream Cheese Stuffed Mini Peppers, and they are, without a doubt, the easiest and most versatile appetizer you will ever make.
Here’s the thing about party food: we all crave that one perfect bite that’s easy to eat, requires no fuss, and pleases absolutely everyone. I’ve been making variations of these stuffed peppers for years, and this recipe is my absolute favorite. It’s not just an appetizer; it’s a brilliant solution. You can serve them cold for a refreshing, crunchy bite, or bake them until the filling is warm and gooey and the cheese on top is golden brown. They’re a true two-in-one masterpiece.
I promise you, there is no greater feeling than setting out a platter of these jewel-toned peppers and watching them disappear in minutes. The combination of the sweet, crisp pepper with the tangy, savory, and cheesy filling is a symphony of flavors and textures. They are a healthy-ish, low-carb option that feels wonderfully indulgent.
Get ready to discover your new go-to appetizer for every holiday, party, or game day—a stunning, simple, and incredibly delicious treat that everyone will love.
Why These Stuffed Mini Peppers Are a Must-Make!
You are going to be completely amazed by how a few simple ingredients can create such a delicious and impressive appetizer. This recipe is a true keeper. Here’s why you’ll love it:
- Serve Them Hot or Cold: This recipe is a brilliant two-for-one! Serve them chilled for a crisp, refreshing bite, or bake them for a warm, gooey, and comforting treat.
- Incredibly Easy and Quick to Prep: With just a handful of ingredients and about 20 minutes of prep, you can have these ready to serve or bake. It’s the ultimate low-effort, high-reward appetizer.
- A Healthy, Low-Carb Option: These peppers are a fantastic, guilt-free indulgence that’s naturally low in carbs and packed with nutrients. They’re a crowd-pleaser you can feel good about serving.
- The Perfect Make-Ahead Appetizer: You can assemble these peppers a full day in advance and store them in the fridge, making your party day completely stress-free.
- Visually Stunning and Colorful: The bright red, orange, and yellow peppers filled with the creamy, chive-flecked filling create a beautiful, vibrant platter that instantly elevates any table.
Recipe Snapshot
| Prep Time | 20 minutes |
| Cook Time | 10 minutes (if baking) |
| Total Time | 30 minutes (if baking) |
| Servings | 24 pepper halves |
| Calories | 43 kcal per half |
| Course | Appetizer, Snack |
| Cuisine | American |
| Difficulty/Method | Easy / No-Bake or Baking |
Your Shopping List for This Colorful Appetizer
This impressive appetizer comes together with just a few simple, flavor-packed ingredients. Here’s what you’ll need:
→ For the Peppers and Filling
- 12 Mini Bell Peppers → A bag of the assorted red, yellow, and orange ones is perfect for a colorful platter.
- 8 oz. Cream Cheese → It is absolutely essential that this is softened to room temperature for a smooth, creamy filling.
- 1 cup Sharp Cheddar Cheese → Freshly shredded from a block will have the best flavor and meltiest texture.
- 2 Tablespoons Chives → Freshly sliced for a mild, bright onion flavor.
- ½ teaspoon Garlic Powder & ½ teaspoon Onion Powder → The savory powerhouse duo for our filling.
- ¼ teaspoon Black Pepper → For a little bit of spice.
Let’s Get Stuffing! Your Step-by-Step Guide
Ready to create the easiest, most crowd-pleasing appetizer ever? This comes together in a few quick and simple steps.
Part 1: Prepare the Peppers and Filling
- Prep the Peppers: Slice the mini bell peppers in half lengthwise, from stem to tip. Use a small spoon or your fingers to remove any seeds and the white membranes inside.
- Mix the Filling: In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, sliced chives, garlic powder, onion powder, and black pepper. Stir everything together until it’s evenly combined and creamy.
Part 2: Stuff the Peppers
- Stuff to Perfection: Using a small spoon or a butter knife, generously stuff each pepper half with the cream cheese filling, mounding it slightly.
Part 3: Choose Your Finish (Cold or Hot!)
- To Serve Cold: Arrange the stuffed peppers on a platter and serve immediately, or cover and chill in the refrigerator until you’re ready to serve. This is a perfect, crisp, and refreshing option!
- To Serve Hot (Oven Method): Preheat your oven to 400°F (200°C). Arrange the stuffed peppers on a baking sheet. Bake for 8-10 minutes, until the peppers have softened slightly and the filling is hot. For a golden-brown top, switch the oven to broil for the last 1-2 minutes, watching very carefully.
- To Serve Hot (Air Fryer Method): Preheat your air fryer to 375°F (190°C). Place the stuffed peppers in the basket in a single layer (work in batches). Air fry for about 6 minutes, or until the filling is hot and bubbly.
- Garnish and Serve: Whether you serve them hot or cold, a final sprinkle of fresh chives or a pinch of crushed red pepper flakes is a beautiful finishing touch.
Cream Cheese Stuffed Mini Bell Peppers
Ingredients
Equipment
Method
- Slice the peppers in half lengthwise and remove any seeds and membranes.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chives, garlic powder, onion powder, and black pepper until well mixed.
- Using a small spoon, stuff each pepper half with the filling.
- To Serve Cold: Arrange on a platter and serve immediately or chill until ready.
- To Roast: Preheat oven to 400°F. Arrange peppers on a baking sheet and bake for 8 minutes. Broil for an additional 1-2 minutes to brown the tops, watching carefully.
- To Air Fry: Preheat air fryer to 375°F. Cook in a single layer for 6 minutes, working in batches if necessary.
- Garnish with additional chives or crushed red pepper if desired.
Notes
WiseRecipes’ Top Tips for Perfect Stuffed Peppers
These are my essential secrets for ensuring your mini peppers are flawless and delicious every time.
- Room Temperature Cream Cheese is Key. This is the non-negotiable secret to a smooth, creamy, and easy-to-mix filling. Let your cream cheese sit on the counter for at least an hour before you begin.
- Shred Your Own Cheese. For the best flavor and the gooiest melt (if you’re baking them), always shred your own cheddar from a block. Pre-shredded cheeses have anti-caking agents that can affect the texture.
- Don’t Overfill for Baking. If you plan to bake the peppers, keep the filling level with the edges of the pepper. Mounding it too high can cause the delicious cheesy filling to melt out onto your pan.
- Use a Small Spoon or Piping Bag. A small espresso spoon or a butter knife is the perfect tool for neatly stuffing the peppers. For a really fast and clean job, you can even put the filling in a zip-top bag, snip off the corner, and pipe it in!
- Make Them Ahead! This is the ultimate party hack. You can fully assemble the peppers (unbaked) and store them in an airtight container in the fridge for up to 24 hours. Just pull them out to serve cold or pop them in the oven right before your guests arrive.
Keep It Fresh! Storing and Make-Ahead Instructions
These stuffed peppers are a dream for making ahead, saving you precious time on party day.
- Make-Ahead: Fully assemble the stuffed peppers and store them in a single layer in an airtight container in the refrigerator for up to 24 hours. You can then serve them cold or bake them straight from the fridge (you may need to add a minute or two to the baking time).
- Storing Leftovers: Store any leftover stuffed peppers in an airtight container in the refrigerator for up to 3-4 days. They are delicious eaten cold as a snack!
FAQs: Your Stuffed Pepper Questions, Answered!
Are these peppers spicy?
No, mini bell peppers are known for their sweetness, not their heat. This recipe is very mild and kid-friendly. For a spicy kick, you can add finely diced jalapeño to the cream cheese mixture or sprinkle the finished peppers with crushed red pepper flakes.
Can I use a different kind of cheese?
Absolutely! This recipe is very forgiving. You could swap the cheddar for crumbled feta or goat cheese for a tangier flavor, or use a spicy Pepper Jack for some heat. A Boursin-style garlic and herb cheese would also be a fantastic and easy substitute for the cream cheese and seasonings.
Can I freeze these stuffed peppers?
I don’t recommend freezing them. Both the fresh peppers and the cream cheese filling can have their textures negatively affected by the freezing and thawing process, often becoming watery.
What’s the best way to serve them at a party?
I love to serve a platter with a mix of both! Offer some cold for a crisp and refreshing bite, and a plate of the warm, gooey baked ones right next to them. It gives your guests a choice and shows off the recipe’s amazing versatility.
Final Thoughts: Your New Favorite Appetizer
There is nothing more satisfying than a recipe that is incredibly simple, stunningly beautiful, and universally loved. These Cream Cheese Stuffed Mini Bell Peppers are the perfect trifecta. They are a healthy, delicious, and stress-free solution for any entertaining need. I hope they bring a pop of color and a lot of happy snacking to your next gathering. Happy stuffing!
