Cream Cheese Stuffed Mini Peppers Recipe

I turned Mini Red Peppers into cream cheese filled surprises that hide a bright herb and citrus twist.

I keep finding myself reaching for these Cream Cheese Stuffed Mini Peppers, they’re dangerously simple and kind of brilliant. What began as me riffing on a Stuffed Pepper Dip Recipe turned into handheld pops of sweet and tangy that make me smile every time.

I use soft cream cheese tucked into bright mini sweet peppers and sometimes I grab a few Mini Red Peppers just to make things loud and colorful. They look fancy but feel kind of rebellious, like a snack that knows it shouldn’t be this good.

I promise you’ll want to hide a few from yourself.

Ingredients

• Mini sweet peppers: Crunchy, colorful, low calorie, vitamin C rich; adds sweet, mild pepper flavor.
• Cream cheese: Rich and creamy, high in fat and protein, it’s the filling’s silky base.
• Sharp cheddar: Gives tangy bite, adds protein and calcium, salty, melts slightly when warmed.
• Green onions or chives: Fresh oniony pop, low calorie, adds color and mild sharpness.
• Garlic powder: Tiny punch of garlic without fresh smell; adds savory depth and warmth.
• Bacon (optional): Smoky, crispy, adds salt and umami but raises fat and sodium.
• Parsley or cilantro (optional): Bright herb lift, adds freshness and color, small vitamins and brightness.
• Red pepper flakes (optional): Tiny heat kick, helps balance sweetness and adds spicy zip.
• Kosher salt and black pepper: Essential seasoning, enhances all flavors; too much ups sodium though.

Ingredient Quantities

• 1 lb (450 g) mini sweet peppers about 18 to 24
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 2 tbsp finely chopped green onions or chives
• 1/2 tsp garlic powder
• 1/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 4 slices bacon cooked and crumbled (optional)
• 1 tbsp chopped fresh parsley or cilantro (optional)
• Pinch red pepper flakes for heat (optional)

How to Make this

1. Preheat oven to 375°F (190°C). If you want them cold instead, skip the oven and chill later.

2. Let the cream cheese sit at room temp about 20 to 30 minutes so it’s soft, or microwave in 10 second bursts until spreadable but not hot.

3. Wash the mini peppers, slice each lengthwise and remove any seeds and membranes, then pat dry with a towel.

4. In a bowl beat the softened cream cheese until smooth, stir in shredded cheddar, chopped green onions or chives, garlic powder, kosher salt, black pepper and a pinch of red pepper flakes if you want heat. Fold in crumbled bacon and chopped parsley or cilantro if using.

5. Spoon the mixture into a piping bag or a zip top bag and snip a corner, or just use a small spoon to fill each pepper half evenly but don’t overstuff.

6. Arrange stuffed peppers cut side up on a parchment lined baking sheet so they stay upright and dont tip over.

7. Bake 10 to 12 minutes until filling is warmed through and cheddar is melty. For a browned top, move to broil for 1 to 2 minutes but watch closely so they dont burn.

8. Let cool a few minutes, then sprinkle extra chives, parsley and any remaining bacon bits on top. Serve warm or let cool and chill for a cold appetizer.

9. Leftovers: store in an airtight container in the fridge up to 3 days. Reheat on a baking sheet at 350°F for 8 to 10 minutes or enjoy cold.

Equipment Needed

1. Baking sheet lined with parchment paper so the peppers dont stick
2. Medium mixing bowl for beating the cream cheese filling
3. Hand mixer or a sturdy fork to smooth the cream cheese
4. Piping bag or zip top bag, or a small spoon for filling the pepper halves
5. Sharp knife for slicing the mini peppers and chopping herbs
6. Cutting board
7. Measuring spoons and a measuring cup for the cheese and spices
8. Oven mitts and a spatula to remove the tray safely

FAQ

Cream Cheese Stuffed Mini Peppers Recipe Substitutions and Variations

• Cream cheese → goat cheese for a tangy bite, or whole‑milk ricotta (blend or drain it first so the filling isn’t watery).
• Shredded sharp cheddar → Monterey Jack or Colby for a milder, creamier melt; Gruyere if you want a nuttier note.
• Bacon (optional) → pancetta or thin prosciutto for similar salty pork flavor, or crispy mushrooms / smoked tempeh for a vegetarian swap.
• Green onions / chives → finely minced shallot or red onion (rinse in cold water to tame the bite), or just use extra parsley or cilantro if thats all you got.

Pro Tips

1. Pick peppers that are about the same size and free of soft spots so they cook and present evenly, otherwise some will be overdone while others are underfilled.
2. Beat the cream cheese until ultra smooth, then chill the mixture for 10 to 15 minutes so it firms up a bit; it pipes neater and wont ooze out after baking.
3. Cook bacon extra crisp and crumble small pieces, but save a few bigger bits for sprinkling on top so you get crunch in every bite; also taste the filling before stuffing so you can adjust salt, since bacon and cheddar add saltiness.
4. Use a piping bag or zip-top with a small corner cut for fast, tidy filling, and dont overstuff the peppers or the filling will squish out when warmed.
5. If making ahead, stuff them, cover tightly and chill up to a day; reheat briefly in a hot oven to refresh the texture, do not freeze because the peppers get watery and the cream cheese can separate.