Cream Cheese Stuffed Peppers

Cream Cheese Stuffed Peppers are the perfect blend of sweetness, creaminess, and vibrant color, making them a show-stopping appetizer for parties, weeknight dinners, or holiday gatherings. Each bite delivers a satisfying crunch from the mini peppers paired with a rich, creamy cheese filling that melts in your mouth. Whether you’re a beginner in the kitchen or a seasoned cook, this recipe promises simplicity, flavor, and visual appeal.

Why You’ll Love Cream Cheese Stuffed Peppers

  • Bursting with Flavor: Sweet mini peppers and rich cream cheese combine for a creamy, slightly tangy filling that everyone loves.

  • Quick & Easy: Ready in under 30 minutes—perfect for last-minute entertaining.

  • Healthy Option: Mini peppers are full of vitamins A and C, paired with protein-rich cream cheese.

  • Budget-Friendly: Minimal ingredients, yet high-impact taste.

  • Customizable: Add herbs, spices, or even bacon bits to suit any palette.

  • Party-Ready: Perfect bite-sized appetizers that look impressive on any tray.

  • Kid-Friendly: Mild, creamy, and colorful—great for picky eaters.

  • Baked or Fresh: Can be served warm from the oven or chilled for a refreshing snack.

Ingredients

For this Cream Cheese Stuffed Peppers recipe, quality ingredients make a difference:

Main Ingredients:

  • 12–15 mini sweet peppers, halved and deseeded

  • 8 oz (225 g) cream cheese, softened

  • ¼ cup shredded cheddar cheese (optional for extra cheesiness)

  • 2 tbsp fresh chives, finely chopped

  • 1 tsp garlic powder

  • ½ tsp smoked paprika (optional)

  • Salt and black pepper to taste

Optional Add-Ins for Flavor Variations:

  • Crumbled cooked bacon

  • Chopped fresh parsley or cilantro

  • Red pepper flakes for a mild kick

  • Lemon zest for brightness

Step-by-Step Instructions

1. Prepare the Peppers

Wash the mini peppers thoroughly. Slice each pepper in half lengthwise and remove seeds and membranes. Pat dry to ensure the cream cheese sticks well.

2. Make the Cream Cheese Filling

In a medium bowl, combine softened cream cheese, shredded cheddar, chives, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and creamy. For a fluffier texture, use an electric hand mixer for 30 seconds.

3. Stuff the Peppers

Spoon or pipe the cream cheese mixture into each pepper half. Fill generously but avoid overstuffing to prevent spilling during baking.

4. Bake for Warm, Melty Goodness

Preheat your oven to 375°F (190°C). Place stuffed peppers on a parchment-lined baking sheet. Bake for 12–15 minutes until peppers are tender but still vibrant and the cheese is slightly golden.

5. Serve and Enjoy

Transfer baked Cream Cheese Stuffed Peppers to a serving tray. Garnish with extra chives, paprika, or freshly cracked black pepper. Serve warm or chilled depending on preference.

Pro Tips for Perfect Cream Cheese Stuffed Peppers

How Can I Make Them Ahead of Time?

You can prep and stuff the peppers up to 24 hours in advance. Store covered in the refrigerator and bake right before serving to maintain freshness.

Can I Use Different Cheeses?

Absolutely! Goat cheese, feta, or a cream cheese blend can be used to create unique flavors. Each variation adds a new layer of creaminess and tang.

Are Mini Peppers Better Than Bell Peppers?

Yes! Mini peppers are naturally sweeter and bite-sized, perfect for appetizers. Regular bell peppers can be used but may require longer baking and produce larger servings.

Best Ways to Serve Cream Cheese Stuffed Peppers

  • On a party platter with colorful garnishes like cherry tomatoes or olives.

  • Alongside grilled meats or fish for a light appetizer.

  • As a healthy snack with whole-grain crackers or a drizzle of balsamic glaze.

  • Pair with wine or cocktails—perfect for entertaining.

Nutrition per Serving (2 Peppers)

  • Calories: 110 kcal

  • Protein: 4 g

  • Carbohydrates: 5 g

  • Fat: 9 g

  • Saturated Fat: 5 g

  • Fiber: 1 g

  • Sugar: 3 g

  • Vitamin A: 25% DV

  • Vitamin C: 40% DV

Storage & Leftovers

  • Refrigerator: Store leftover stuffed peppers in an airtight container for up to 3 days.

  • Freezer: Freeze unbaked stuffed peppers on a tray, then transfer to a freezer-safe bag for up to 1 month. Bake directly from frozen at 375°F for 18–20 minutes.

  • Reheating: Warm in the oven at 350°F for 8–10 minutes or microwave for 1–2 minutes.

FAQs

Can I Make Cream Cheese Stuffed Peppers Vegan?

Yes! Use vegan cream cheese and plant-based shredded cheese. Sweet mini peppers stay naturally vegan-friendly.

How Do I Prevent Peppers from Being Watery?

Pat peppers dry and avoid overbaking. Adding a thick cheese mixture helps absorb excess moisture.

What Herbs Pair Best with Cream Cheese?

Chives, parsley, cilantro, and dill all complement the creamy filling beautifully.

Can I Add Protein?

Yes! Crumbled bacon, cooked sausage, or shredded chicken can be folded into the cream cheese mixture.

Variations

  • Baked Cream Cheese Stuffed Peppers: Add breadcrumbs and bake for a crunchy topping.

  • Cheesy Jalapeño Version: Add finely chopped jalapeños for a spicy kick.

  • Mediterranean Style: Mix feta, olives, and sun-dried tomatoes with cream cheese.

  • Low-Fat Version: Use light cream cheese and omit cheddar for fewer calories.

  • Party-Ready Mini Skewers: Alternate stuffed peppers with cherry tomatoes on skewers for an elegant presentation.

Conclusion

Cream Cheese Stuffed Peppers are more than an appetizer—they’re a vibrant, flavorful experience that will leave your guests impressed. From creamy texture to a colorful presentation, this recipe combines ease, health, and elegance in every bite. Try this recipe today and unlock a quick, satisfying, and visually stunning appetizer that’s perfect for any occasion.

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