The Ultimate Cream Cheese Stuffed Mini Peppers Recipe

If you are looking for the absolute perfect appetizer that balances sweetness, creaminess, and a savory punch, look no further than these Cream Cheese Stuffed Mini Peppers. Whether you are hosting a game day party, looking for a keto-friendly snack, or simply trying to get more colorful vegetables into your diet, this recipe is a total game-changer.

These vibrant red, orange, and yellow mini sweet peppers are roasted until tender and blistered, filled to the brim with a gooey, melted mixture of cream cheese, sharp cheddar, and aromatic herbs. They are bite-sized, messy in the best way possible, and incredibly addictive. Unlike their spicy cousin, the jalapeño popper, these sweet peppers offer a mild flavor profile that appeals to kids and adults alike, making them a universal crowd-pleaser.

In this comprehensive guide, we will walk you through exactly how to make the best stuffed peppers of your life. We will cover everything from selecting the right produce to customizing the filling, ensuring your result is nothing short of drool-worthy.

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Why You Will Love This Recipe

There are a million appetizer recipes out there, but few check as many boxes as this one. Here is why this dish deserves a permanent spot in your recipe rotation:

• Incredibly Easy: With less than 15 minutes of prep time, you can have these in the oven and be free to entertain your guests.
• Visual Appeal: The bright colors of the mini peppers make for a stunning presentation on any serving platter.
• Dietary Friendly: naturally gluten-free, vegetarian, and low-carb/keto. It fits almost everyone’s dietary needs without feeling like “diet food.”
• Versatile: You can easily adapt the filling to be spicy, meaty, or dairy-free depending on your preferences.

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Ingredients

The beauty of this recipe lies in its simplicity. You don’t need fancy equipment or hard-to-find items. Here is what you need to gather:

• Mini Sweet Peppers: You will need about 1 lb (16oz) of fresh mini sweet peppers. Look for a bag with a good mix of red, orange, and yellow for the best visual impact.
• Cream Cheese: 8 oz (1 block), softened to room temperature. Full-fat yields the meltiest, creamiest result, but reduced-fat works too.
• Cheddar Cheese: 1 cup freshly shredded sharp cheddar. Pre-shredded cheese contains anti-caking agents that prevent smooth melting, so grate it yourself if possible.
• Garlic Powder: 1 teaspoon. This provides a savory backbone to the cream cheese mixture.
• Onion Powder: ½ teaspoon. Complements the sweetness of the peppers perfectly.
• Fresh Chives: 2 tablespoons, chopped finely. These add a pop of color and a fresh oniony bite that cuts through the richness.
• Salt and Black Pepper: To taste. A pinch of each goes a long way.
• Olive Oil: A light drizzle (optional) over the peppers before baking helps the skins blister and soften beautifully.

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Instructions

Follow these simple steps to achieve roasted pepper perfection:

1. Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Prepare the Peppers: Wash the peppers and pat them dry. Slice each pepper in half lengthwise (from stem to tip). Use a small spoon or your thumb to scrape out the seeds and white membranes. Leave the stem on for a nice “handle” and rustic look, or remove it if you prefer.
3. Make the Filling: In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Use a hand mixer or a sturdy spatula to mix until everything is thoroughly combined and fluffy.
4. Stuff the Peppers: Using a spoon or a piping bag (for a cleaner look), fill each pepper half with the cheese mixture. Be generous! You want the cheese to mound slightly over the top.
5. Arrangement: Place the stuffed peppers cut-side up on the prepared baking sheet. Ensure they aren’t overlapping so they roast evenly.
6. Bake: Bake in the preheated oven for 18–22 minutes. You are looking for the peppers to be tender and slightly wrinkled, and the cheese filling to be hot, bubbly, and lightly golden brown on top.
7. Garnish and Serve: Remove from the oven. While they are still hot, sprinkle the fresh chopped chives over the top. Let them cool for about 5 minutes (the cheese will be like molten lava initially) before serving warm.

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Tips for Success

Room Temperature Cream Cheese is Key:
Do not try to mix cold cream cheese. It will be lumpy and difficult to blend with the cheddar. Let your block sit on the counter for at least 30-60 minutes before starting.

Don’t Overfill:
While we love cheese, overfilling the peppers too much can cause them to tip over or the cheese to flow out entirely onto the baking sheet. A slight mound is perfect.

The “Wobble” Test:
Some mini peppers are oddly shaped and won’t sit flat. If you have a “wobbly” pepper, slice a tiny sliver of flesh off the bottom (being careful not to cut through to the cavity) to create a flat base.

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Variations and Customizations

One of the best things about this recipe is how customizable it is. Here are a few popular twists:

1. The “Bacon Ranch” Twist

Add 4 slices of cooked, crumbled bacon and 1 teaspoon of dry ranch seasoning mix to the cheese filling. This adds a smoky, savory crunch that is absolutely irresistible.

2. The “Everything Bagel” Pepper

Instead of mixing herbs inside, sprinkle “Everything But The Bagel” seasoning over the top of the cheese before baking. The sesame seeds and poppy seeds add a fantastic texture.

3. Spicy Kick

If you miss the heat of jalapeño poppers, add a dash of cayenne pepper to the filling, or top the baked peppers with a slice of fresh jalapeño or a drizzle of sriracha.

4. Protein Packed

Mix in some cooked ground sausage or chorizo into the cream cheese mixture for a heartier appetizer that can almost double as a meal.

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Serving Suggestions

These Cream Cheese Stuffed Mini Peppers are the star of the show, but they play well with others. Here is how to serve them:

• On a Charcuterie Board: Place them alongside salami, crackers, and olives for a warm addition to a cold board.
• With Dips: Believe it or not, dipping these in a cool ranch dressing or a blue cheese dip is decadent and delicious.
• As a Side Dish: These make a fantastic side to grilled steak, roasted chicken, or burgers.

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Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. Note that the peppers will soften more as they sit.

Reheating: To restore the best texture, reheat them in the oven or air fryer at 350°F for 5-8 minutes. Microwaving is possible but will result in a softer, slightly soggier pepper.

Freezing: It is not recommended to freeze these after baking, as the cream cheese texture can become grainy and the peppers mushy upon thawing.

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Health Benefits

Don’t let the “cream cheese” fool you; this is a reasonably healthy snack option! Mini sweet peppers are loaded with Vitamin C (more than oranges!), Vitamin A, and fiber. By using high-quality cheese and avoiding breading or deep-frying, you are keeping the carb count low and the nutrient density high. It’s a fantastic way to get children to eat their vegetables without complaint.

Enjoy making these delightful bites! They are vibrant, cheesy, and bursting with flavor—everything a perfect homemade snack should be.