Cream Cheese Stuffed Mini Peppers

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I’ve always had a soft spot for appetizers that are both visually striking and incredibly easy to prepare. That’s exactly why I keep coming back to these Cream Cheese Stuffed Mini Peppers. The vibrant colors of the peppers, the creamy, tangy filling, and that slight oven char make them the kind of bite-sized snack that disappears fast at gatherings. Whether I’m prepping for a casual weeknight dinner or a full-on holiday party, these are a no-fail crowd-pleaser.

What I love most about this recipe is its flexibility. It’s the type of dish that invites creativity—you can spice it up, mellow it down, or even turn it into a low-carb lunch option. Plus, they’re naturally gluten-free, and when I make a batch, I always end up sneaking a few before they even make it to the table.

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Why You’ll Love This Cream Cheese Stuffed Mini Peppers Recipe

• Super easy to make with just a few ingredients.
• Perfect for meal prep—make them ahead and pop them in the oven before guests arrive.
• Customizable filling: You can go herby, spicy, cheesy, or even smoky.
• Kid-friendly and colorful, making them appealing to picky eaters.
• Naturally low-carb and gluten-free, suitable for many diets.

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What Kind of Peppers Should I Use for Cream Cheese Stuffed Mini Peppers?

When it comes to choosing the right peppers, mini sweet peppers are the go-to. They’re small, crisp, and naturally sweet, which complements the tangy cream cheese filling beautifully. You’ll usually find them in a rainbow of colors—red, orange, and yellow—which makes your dish visually festive without any extra effort.

If you’re looking to introduce some heat, you can substitute in a few jalapeños or other mild chili peppers, but stick mostly to sweet mini peppers if you want to keep it kid- and party-friendly. Just be sure the peppers are firm and smooth; this ensures they’ll hold their shape when stuffed and baked.

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Options for Substitutions

There are plenty of ways to customize Cream Cheese Stuffed Mini Peppers based on your dietary needs or flavor preferences:

• Cheese alternatives: Swap out plain cream cheese with herbed cream cheese, goat cheese, or ricotta for a different texture and flavor.
• Add protein: Mix in crumbled bacon, shredded chicken, or cooked sausage for a heartier snack.
• Dairy-free: Use a plant-based cream cheese alternative to make them vegan-friendly.
• Fresh herbs: Replace parsley with basil, cilantro, or dill depending on your taste.
• Extra flavor: Stir in sun-dried tomatoes, green onions, or minced garlic to elevate the filling.
• Spicy twist: Add a pinch of red pepper flakes or a dash of hot sauce to the cream cheese mixture for heat lovers.

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Ingredients for This Cream Cheese Stuffed Mini Peppers Recipe

Each ingredient in this recipe plays a specific role in creating the perfect creamy, savory, and slightly sweet bite.

• Mini Sweet Peppers: These are the foundation—crunchy, colorful, and naturally sweet. They hold the creamy filling beautifully and roast well without becoming soggy.
• Cream Cheese: The creamy base that provides richness and a smooth texture. It blends well with herbs and other mix-ins.
• Shredded Cheddar Cheese: Adds a gooey, melty component and sharp flavor contrast to the creaminess of the base.
• Garlic Powder: Enhances the flavor without overpowering the dish. It blends seamlessly into the creamy mixture.
• Salt & Pepper: Essential for balancing the flavors and bringing out the natural sweetness of the peppers.
• Fresh Parsley (or other herbs): Adds a touch of brightness and freshness that lifts the richness of the filling.

Optional mix-ins depending on preference:

• Chopped Green Onions: For a mild oniony bite.
• Crumbled Cooked Bacon: For smoky, savory crunch.
• Red Pepper Flakes: A bit of heat if you want to spice it up.

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Step 1: Prep the Peppers

Start by preheating your oven to 375°F (190°C). While it heats, wash the mini sweet peppers and slice them in half lengthwise. Remove any seeds or membranes with a small spoon or your fingers. Set the pepper halves aside on a baking tray lined with parchment paper or lightly greased.

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Step 2: Make the Cream Cheese Filling

In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper. If you’re adding herbs or mix-ins like green onions or crumbled bacon, stir them in now. Use a spatula or hand mixer to blend everything until smooth and well combined.

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Step 3: Stuff the Peppers

Using a spoon or a small spatula, scoop the cream cheese mixture into each pepper half. Fill them generously but not so much that it spills over during baking. Place each stuffed pepper back on the tray, filling side up.

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Step 4: Bake

Place the baking sheet in the oven and bake for about 15–20 minutes, or until the peppers are slightly softened and the filling starts to bubble and brown slightly at the edges. If you want more color on top, broil for an additional 1–2 minutes—but watch them closely!

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Step 5: Garnish and Serve

Once out of the oven, let the peppers cool slightly. Garnish with freshly chopped parsley or another herb of choice for a fresh finishing touch. Serve warm and watch them disappear fast!

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How Long to Cook Cream Cheese Stuffed Mini Peppers

You’ll want to bake the stuffed peppers for 15 to 20 minutes at 375°F (190°C). This allows the peppers to soften just enough without losing their structure and gives the cheese filling time to heat through and slightly brown at the top.

If you’re aiming for an extra golden top, turn on the broiler for 1–2 minutes at the end of the bake—just keep a close eye to prevent burning. The goal is a light char on the edges and a bubbly, creamy center.

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Tips for Perfect Cream Cheese Stuffed Mini Peppers

• Soften the cream cheese fully before mixing. This ensures a smooth, lump-free filling that’s easy to blend and stuff.
• Use a piping bag or zip-top bag with the corner snipped to neatly fill the pepper halves without mess.
• Don’t overbake—you want the peppers to soften but still hold their shape and offer a slight crunch.
• Season generously. Cream cheese can taste bland without enough salt, pepper, or herbs.
• Try a mix of cheeses. Add mozzarella for meltiness, or parmesan for sharpness.
• Line your baking sheet to make cleanup easier and prevent sticking.
• Let them cool for a few minutes before serving so the filling sets and doesn’t burn your mouth.
• Make ahead tip: You can stuff the peppers up to a day in advance and refrigerate. Just bake right before serving.

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Watch Out for These Mistakes While Cooking

Even a simple dish like Cream Cheese Stuffed Mini Peppers has its pitfalls. Avoid these common mistakes to get the best results every time:

• Using cold cream cheese: It won’t mix well and will make stuffing harder. Always soften it first.
• Overfilling the peppers: Too much filling can spill out and create a mess in the oven.
• Skipping seasoning: Without salt, pepper, or flavor boosters like herbs or garlic powder, the filling can taste flat.
• Not drying the peppers after washing: Extra moisture can make the peppers steam instead of roast.
• Crowding the baking sheet: This can cause uneven baking and make the peppers soggy.
• Baking too long: You want the peppers soft but still a little firm—overbaking can make them mushy.
• Not tasting the filling before stuffing: Adjust seasoning before committing to all those pepper halves.
• Broiling too long: Just a minute or two is all you need to avoid burning the tops.

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What to Serve With Cream Cheese Stuffed Mini Peppers?

1. Grilled Chicken Skewers

A simple, protein-packed pairing that balances out the richness of the creamy filling.

2. Charcuterie Board

Serve alongside meats, cheeses, and olives for a beautiful and crowd-pleasing platter.

3. Fresh Garden Salad

Light and crisp, a salad adds freshness and keeps things balanced.

4. Tomato Basil Soup

Dip the warm stuffed peppers into a cozy soup for a comforting combo.

5. Roasted Garlic Bread

Use it to scoop up any extra filling or to round out a snacky dinner spread.

6. Deviled Eggs

Another bite-sized favorite that complements the creamy, tangy flavors.

7. Zucchini Fritters

A great low-carb side that shares a similar texture contrast of crispy and creamy.

8. Sparkling Lemonade or Wine

Whether you go refreshing or refined, drinks that cut through the richness are ideal.

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Storage Instructions

These Cream Cheese Stuffed Mini Peppers are just as handy the next day, making them perfect for meal prep or leftovers.

• Refrigerator: Store any leftovers in an airtight container for up to 4 days. Let them cool completely before sealing to avoid condensation.
• Freezing: While you can freeze them, I don’t recommend it. The cream cheese may become grainy after thawing, and the peppers lose their crisp-tender texture. If you must freeze, wrap tightly and store for up to 1 month, then reheat in the oven—not the microwave—for best results.
• Reheating: For best texture, reheat in a 350°F oven for about 8–10 minutes or until warmed through. The microwave works in a pinch, but can make them a bit soggy.

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Estimated Nutrition

Keep in mind this is an estimate based on standard ingredients and serving sizes:

• Calories: ~110 per 2 stuffed halves
• Protein: 3–4g
• Fat: 9g
• Carbohydrates: 4g
• Fiber: 1g
• Sugars: 2g
• Sodium: 180–220mg

These numbers will vary depending on your cheese choices, optional mix-ins, and portion sizes.

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can prepare the stuffed peppers up to a day in advance. Store them in the fridge unbaked, then pop them into the oven just before serving for fresh, warm results.

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Can I serve them cold?

Absolutely. While they’re delicious warm, they also make a great cold appetizer. Just make sure the filling is set and the peppers are fully cooled before serving.

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What if I don’t have cream cheese?

You can substitute with goat cheese, ricotta, or a vegan cream cheese alternative. Each will offer a slightly different texture and flavor, but they’ll all work well.

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Are these spicy?

No, not at all—mini sweet peppers are mild. However, you can add heat to the filling with red pepper flakes, hot sauce, or use spicy peppers like jalapeños if you want a kick.

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Can I add meat to the filling?

Yes! Crumbled bacon, sausage, or shredded chicken mix beautifully with the creamy filling and turn these into a more filling snack or meal.

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How do I make them dairy-free?

Use a plant-based cream cheese and dairy-free shredded cheese. There are many great options available now that melt and taste just like the real thing.

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Can kids eat these?

Definitely. They’re colorful, easy to hold, and naturally sweet. Just avoid adding spicy ingredients if you’re serving children.

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How can I transport them to a party?

Let them cool, then place them in a single layer in a covered container. For best results, reheat them briefly at the destination or serve at room temperature.

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Conclusion

Cream Cheese Stuffed Mini Peppers are that rare kind of recipe—easy, vibrant, and wildly adaptable. Whether you need a quick appetizer for a dinner party, a low-effort snack, or a fresh addition to your weekly meal prep, these little flavor bombs deliver. The blend of creamy, tangy cheese with the sweet crunch of roasted mini peppers is addictive in the best way. And the best part? You can dress them up or down to match any occasion or dietary preference. Trust me—once you make them, you’ll find excuses to make them again.

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