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Cream Cheese Stuffed Mini Peppers

Vibrant roasted mini sweet peppers filled with a savory, bubbly mixture of cream cheese, cheddar, and herbs. The perfect low-carb appetizer for parties or snacks.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Keto
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Peppers
  • 1 lb mini sweet peppers washed and dried
Filling
  • 8 oz cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese shredded
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 tbsp fresh chives chopped, plus more for garnish
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Hand mixer or spoon

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Slice the mini peppers in half lengthwise. Remove the seeds and membranes, leaving the stems on if desired.
  3. In a medium bowl, combine softened cream cheese, shredded cheddar, garlic powder, onion powder, salt, pepper, and half of the chopped chives. Mix until smooth.
  4. Fill each pepper half generously with the cheese mixture using a spoon or small spatula.
  5. Arrange the peppers cut-side up on the baking sheet.
  6. Bake for 18–22 minutes, or until the peppers are tender and the cheese filling is bubbly and lightly browned.
  7. Remove from oven, garnish with remaining fresh chives, and allow to cool for 5 minutes before serving.

Notes

For a spicy kick, add a pinch of cayenne pepper to the filling or top with a slice of jalapeño.