Cream Cheese Stuffed Mini Peppers

5 from 5 votes
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With just a handful of fresh ingredients and a little time, you’ll have colorful stuffed mini peppers with a creamy, tangy filling – perfect for appetizers and snacking.

cream cheese stuffed peppers on white marble

Stuffed peppers with cream cheese might be the easiest, low-carb dish to put together and you can enjoy them hot or cold. Make them for a quick and easy snack that’s colorful and delicious at the same time. Stuffed mini peppers are a great option to prep in advance or serve as party food, on Game Day and more.

Ingredients

  • Mini Peppers: I suggest getting mini sweet peppers in a variety of colors, especially if you’re thinking about presentation! Yellow, orange, and red tend to be sweeter than green.
  • Cream Cheese: Buy store-bought or make your own.
  • Fresh Chives: or scallions.
  • Cheddar Cheese: Optional, but it is a great addition when you bake them.
  • Seasonings: Garlic powder, onion powder and black pepper.
  • Bagel Seasoning: Use your favorite bagel seasoning or check my homemade.
ingredients for cream cheese stuffed peppers

How to make cream cheese stuffed mini peppers

Prepare the Peppers: Wash your sweet mini peppers thoroughly to remove any dirt or grit and pat them dry. On a chopping board, using a sharp knife, slice the peppers into halves (down the middle) and use a spoon to remove the seeds from the insides.

Your peppers should have a hollow inside and have no leftover seeds.

steps for preparing the Cream cheese stuffed peppers

Prepare the Filling: In a mixing bowl, add the cream cheese, chopped fresh chives, cheddar cheese and seasonings – except the bagel seasoning. Mix well until all the ingredients have been combined into the cream cheese.

steps for prepare the filling of Cream cheese stuffed peppers

Stuff the peppers: For ease of filling, you can pour the cream cheese into a piping bag and use a nozzle to pipe it directly into the pepper halves. Otherwise, you can use a spoon to fill them (use about 2 Tbsp per half). Smooth off the tops so you have an even surface for the seasoning.

steps for stuffing the mini peppers

Add Bagel Seasoning (Optional): For the final touch, place the peppers with the cream cheese mixture side up and sprinkle each with the everything bagel seasoning. If you’re not using the seasoning, they are also great as they are.

the optional bagel spread for Cream cheese stuffed peppers

Choose Serving Options: There are two ways to enjoy these delicious stuffed mini peppers – hot or cold! One is refreshing and crunchy and the other is soft and tender. And if you bake the stuffed mini peppers, the cheddar and cream cheese stuffing becomes wonderfully melty and tasty. Perfect comfort food!

If you’re making stuffed mini peppers in advance, I’d recommend keeping them raw so they don’t soften and start to get soggy over time. If you’re baking them, they should be enjoyed straight out of the oven.

To Serve Cold: Sprinkle with the everything bagel seasoning and serve as is immediately. They’re best when freshly made (if they last that long).

To Bake: Preheat the oven to 400℉/200ºC. Arrange the peppers on a baking sheet covered with parchment paper so they’re not touching. Bake for about 10 minutes. For a beautiful golden top to the stuffed mini peppers, broil for a further 1-2 minutes before taking out. Serve while still warm and oozy.

Fresh vs baked stuffed mini pepper

More appetizers

If you try this cream cheese stuffed mini peppers recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Cream Cheese Stuffed Mini Peppers

5 from 5 votes
By: Samira
With just a handful of fresh ingredients and a little time, you'll have colorful stuffed mini peppers with a creamy, tangy filling – perfect for appetizers and snacking.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 8

Ingredients 
 

  • 15 oz mini bell peppers 16 peppers
  • 8.5 oz soft cream cheese 1 cup
  • 2.4 oz cheddar cheese 1 cup shredded
  • 0.2 oz chives 2 Tbsp finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 2 Tbsp everything bagel seasoning optional

Instructions 

  • Wash your peppers thoroughly to remove any dirt or grit and pat them dry. On a chopping board, using a sharp knife, cut the peppers into halves (down the middle) and use a spoon to remove the seeds from the insides.
  • In a large bowl, add the cream cheese, chopped fresh chives, cheddar cheese, and seasonings – except the bagel seasoning. Mix well until all the ingredients have been combined into the cream cheese.
  • For ease of filling, you can pour the cream cheese into a piping bag and use a nozzle to pipe it directly into the pepper halves. Otherwise, you can use a spoon to fill them.
  • Pipe or spoon the filling into the peppers, smoothing off the tops so you have an even surface for the last seasoning.
  • For the final touch (optional), place the peppers cream cheese side up and sprinkle each with the everything bagel seasoning. If you’re not using the seasoning, you can enjoy them as they.

How To Serve

  • Cold: As soon as the mini peppers have been filled, serve with a sprinkling of bagel seasoning and enjoy.
    Hot: Preheat the oven to 400℉/200ºC. Spread the peppers out on a baking tray so they’re not touching and bake for about 10 minutes. For a beautiful golden top to the stuffed mini peppers, broil for a further 1-2 minutes before taking out and serving while still warm and oozy.

Video

Notes

To store: Keep in an airtight container in the fridge for up to 4-5 days. If you bake the peppers, you can also freeze them for up to 3 months. 
Course: Appetizer, Party Food, Side
Cuisine: American
Freezer friendly: 3 Months
Shelf life: 4-5 Days

Nutrition

Calories: 156kcal, Carbohydrates: 5g, Protein: 4g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 39mg, Sodium: 352mg, Potassium: 166mg, Fiber: 1g, Sugar: 3g, Vitamin A: 2186IU, Vitamin C: 68mg, Calcium: 95mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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