Cream cheese stuffed mini peppers are a vibrant and delicious appetizer. Sweet mini bell peppers are stuffed with a rich and savory creamy filling and are then baked in the oven until the peppers are soft and tender and the cheese golden brown and bubbly. These bite-sized appetizers are a perfect colorful finger food to brighten up any party, picnic or other festivity.

ream cheese stuffed mini peppers yellow with a topping of green onions on a plate with sun flowers and a baking sheet with some more

Mini bell peppers are such a lovely ingredient to work with in the kitchen. These small flavor bombs are deliciously sweet and have a lovely crunch. Larger stuffed peppers are usually served as a main dish, whereas mini bell peppers are usually served as a snack or appetizer. Unlike jalapeño peppers, they contain no heat, which means they can be eaten raw as a snack, finely sliced in a salad or used to make a deliciously vibrant appetizer.

Why you’ll love this Mini Peppers recipe

  • Delicious flavor combination: The savory and soft cream cheese filling which is flavored with garlic and herbs pairs excellently with the sweetness of the mini peppers.
  • Ease of preparation: With only a handful of ingredients, these stuffed mini peppers with cream cheese are quick and easy to prepare, making them perfect for an unexpected visit or busy weeknight snack.
  • Customisable: The cream cheese filling can be customized with a variety of herbs and spices to suit different tastes while the peppers themselves can be enjoyed raw or baked as is in the oven.
  • Colorful presentation: The vibrant colours of the mini bell peppers make them a beautiful addition to any appetizer or finger food buffet. Combined with the bright green hues of fresh herbs, this appetizer will surely steal the show.
a bowl with various yellow mini bell peppers with 2 peppers on the side

Ingredients for stuffed peppers

For this stuffed peppers recipe you’ll need 2 main ingredients, which are the bell peppers and the cream cheese with a choice of seasoning and aromatics. Here are the ingredients which I love to use for this specific recipe:

  • Mini bell peppers: The various colored small shaped mini bell peppers have a lovely sweet taste. Use either one color or a mix of different colors for a different flavor profile and look.
  • Cream cheese: Use full-fat cream cheese with a natural or plain flavor. For a variation you can also use garlic and herb cream cheese, but in this recipe we will make our own herbed cream cheese.
  • Garlic: A clove of grated fresh garlic adds a punch of flavor. You can use garlic powder as an alternative.
  • Parsley: Adds a fresh and vibrant flavor which combines great with soft cream cheese.
  • Onion powder: Infuses the cream cheese with an extra savory and slightly sweet layer of flavor.
  • Seasoning: A pinch of salt and black pepper to taste.
  • Green onions: Add some finely sliced green onions as garnish just before serving, but only the green part.

How to make this Mini Peppers recipe

Note: All the exact quantities of the ingredients can be found in the recipe card at the bottom of this post.

  • Prep the peppers: Slice the peppers lengthwise in half and remove the seeds and white membranes. You can remove the stem but I like to leave it attached for aesthetic reasons but also to make it easier to pick up the mini peppers when serving as finger food.
  • Make the filling: In a mixing bowl, combine softened cream cheese with minced or grated garlic, onion powder, chopped parsley, salt and pepper.
halved yellow mini bell peppers on a baking sheet with parchment paper
halved mini yellow bell peppers stuffed with cream cheese on a baking sheet with parchment paper
  • Stuff the peppers: Line a baking sheet or sheet pan with parchment paper and place the halved mini peppers on it with the cut side up in a single layer. Stuff each pepper with the cream cheese filling until the cut edge.
  • Bake the peppers: Bake the stuffed mini peppers for 15 minutes in a pre-heated oven at 400℉/200℃. The cheese should be lightly golden on top and the peppers softened.
baked cream cheese yellow mini bell peppers on parchment paper
  • Garnish: Serve the peppers with a garnish of finely sliced green onion (only the green parts), chives, parsley or cilantro leaves.

Serve these mini peppers hot or cold?

The versatility of this dish is that there are various ways of preparing and serving these cream cheese stuffed mini bell peppers. They can either be served hot, immediately after baking or made in advance and served cold.

Consider serving these bite-sized snacks without baking or roasting them in the oven. Make the recipe as described and stuff with the cream cheese filling and serve straight away. The combination of the sweet and crunchy mini bell peppers with the soft, herby and creamy cheese filling is just divine. Serving this dish cold, without baking is great for a hot summer party or picnic.

TIP: When serving without baking, substitute the fresh garlic clove with garlic powder as it is less pungent and allows for a more mellow garlic taste.

cream cheese stuffed mini peppers yellow with a topping of green onions on a plate with sun flowers

Tips for the best results

  • Leave the stem on: Leaving the stems on makes them look better and also easier to hold when eating this appetizer as finger food.
  • Don’t overcook the peppers: Don’t roast the peppers too long in the oven. The best results are when the peppers are softened but still have a bit of a crunchy bite. Also, when serving as a bite-sized appetizer or finger food, a too soft pepper will be more difficult to handle.
  • Use soft cream cheese: Take the cream cheese out of the fridge a few minutes before hand to let it soften as it makes it easier to mix with the seasonings.

How to store

These mini peppers with cream cheese can be served immediately or made ahead of time. But in the highly unlikely event you have leftovers they can be stored and used the next day or later.

Store: Store in an airtight container in the fridge for up to 3 days.

Re-heat: Either serve them cold or re-heat in the microwave until warm. But don’t re-heat them too much or they may get soggy.

close up of cream cheese stuffed mini peppers yellow with a topping of green onions on a plate with sun flowers

More easy appetizer recipes

cream cheese stuffed mini peppers yellow with a topping of green onions on a plate with sun flowers
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5 from 1 vote

Cream cheese stuffed mini peppers

Cream cheese stuffed mini peppers are a vibrant and delicious appetizer. Sweet mini bell peppers are stuffed with a rich and savory creamy filling and are then baked in the oven until the peppers are soft and tender and the cheese golden brown and bubbly. These bite-sized appetizers are a perfect colorful finger food to brighten up any party, picnic or other festivity.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizers
Cuisine: Mediterranean
Servings: 6
Author: Sabine

Ingredients

  • 12 mini bell peppers
  • 8 ounces (or 225 grams) cream cheese softened
  • 1 clove garlic grated
  • 1 tablespoon fresh parsley chopped
  • ½ teaspoon onion powder
  • salt and pepper to taste

Toppings

  • 1 tablespoon Green onion finely sliced

Instructions

  • Preheat the oven to 400℉ or 200℃.
  • Slice the peppers lengthwise in half and remove the seeds. Place the halved peppers (cut side up) on a baking sheet lined with parchment paper.
  • In a large mixing bowl, stir to combine the softened cream cheese, grated garlic, onion powder, fresh parsley, salt and pepper.
  • Stuff each of the pepper halves with the cream cheese mixture until full.
  • Place the baking sheet in the middle of the oven and bake for 15 minutes on 400℉/200℃ until the peppers are softened.
  • Serve the peppers warm with a garnish of green onion.

Notes

  • Garlic: Fresh garlic can be substituted by a teaspoon of garlic powder
  • Cut the peppers: Leave the green stem attached to the peppers as it makes them easier to hold in your hand when serving as finger foods.
  • Store: Store any leftovers in an airtight container in the fridge for up to 3 days. Re-heat briefly in the microwave oven or serve cold.
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