Tasty Cream Cheese Stuffed Mini Peppers

I’m always looking for appetizers that look like I spent hours in the kitchen but actually take about fifteen minutes to throw together. That’s exactly what these cream cheese stuffed mini peppers are. They’re colorful, they taste great, and I can prep them ahead of time while I’m already in the kitchen making dinner.

The best part? You only need a handful of ingredients. I’m talking cream cheese, some seasonings, and a bag of mini sweet peppers from the grocery store. That’s it. No fancy equipment, no complicated steps, just simple assembly that even my kids can help with.

These little peppers disappear fast at parties. I’ve brought them to potlucks, game nights, and family gatherings, and there’s never any leftovers. People always ask for the recipe, and I love seeing their faces when I tell them how easy they are to make.

What Kind of Cream Cheese Should I Use?

For this recipe, regular full-fat cream cheese is your best bet since it provides the creamiest, most satisfying filling for your peppers. Make sure to let it sit out at room temperature for at least 30 minutes before you start – softened cream cheese is way easier to mix and will blend smoothly with your other ingredients. If you’re in a pinch, you can use the spreadable cream cheese that comes in a tub, but it tends to be a bit softer and might make your filling less sturdy. Avoid using low-fat or fat-free versions here, as they can be watery and won’t give you that rich, creamy texture you’re looking for in a stuffed pepper.

Options for Substitutions

This recipe is super forgiving and works well with a few simple swaps:

• Cream cheese: You can use Neufchâtel cheese (the lighter version of cream cheese) or even goat cheese for a tangier flavor. Make sure whatever you choose is softened to room temperature for easy mixing.
• Mini bell peppers: If you can’t find mini peppers, you can use jalapeños for a spicy kick (just remove the seeds and membranes first). Regular bell peppers work too – just cut them into strips or quarters instead of stuffing them whole.
• Shredded cheese: Any melty cheese works here. Try cheddar, Monterey Jack, Italian blend, or even feta crumbles for something different. Just stick with about 1 cup total.
• Baby spinach: Swap this with chopped kale, arugula, or even thawed and squeezed-dry frozen spinach. You can also use fresh herbs like basil or cilantro for a different twist.
• Green onions: Regular yellow or white onion works fine – just use about 2 tablespoons finely diced. Chives are another great option and add a mild onion flavor.
• Parmesan cheese: Pecorino Romano or Asiago cheese make good substitutes and bring a similar salty, sharp taste to the filling.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed mini peppers is not removing all the seeds and membranes, which can make your appetizers bitter and messy – use a small spoon to scrape out the insides completely and rinse the peppers if needed.

Another common error is using cold cream cheese straight from the fridge, which makes it nearly impossible to mix smoothly with the other ingredients, so let it sit at room temperature for at least 30 minutes before you start.

To prevent your peppers from tipping over and spilling their filling while baking, slice a thin piece off the bottom to create a flat surface, and arrange them snugly in your baking dish so they support each other.

Finally, keep an eye on them during the last few minutes of baking – you want the peppers tender and the cheese melted, but if they go too long, the peppers will become mushy and lose their shape.

What to Serve With Cream Cheese Stuffed Mini Peppers?

These stuffed mini peppers are perfect as an appetizer for game day or parties, so I like to serve them alongside other finger foods like chicken wings, mozzarella sticks, or a big bowl of tortilla chips with guacamole. If you’re making them for a lighter meal, they pair really well with a simple pasta salad or a crisp Caesar salad on the side. You could also serve them with some grilled chicken or steak if you want to turn them into more of a main course situation. For dipping, try offering ranch dressing or marinara sauce – both work great with the creamy, cheesy filling.

Storage Instructions

Store: These stuffed peppers keep really well in the fridge for up to 4 days in an airtight container. They’re great for meal prep or making ahead for a party. Just cover them tightly with plastic wrap or store in a container with a lid to keep them fresh.

Make Ahead: You can totally prep these a day or two before you need them. Just stuff the peppers and keep them covered in the fridge until you’re ready to bake. This is perfect when you’re hosting and want to get a head start on appetizers.

Serve: These are delicious served warm right out of the oven, but they’re also tasty at room temperature. If you have leftovers, you can eat them cold straight from the fridge or warm them up in the oven at 350°F for about 10 minutes until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1550-1750
• Protein: 60-70 g
• Fat: 120-140 g
• Carbohydrates: 55-65 g

Ingredients

For the peppers:

• 1 lb assorted mini bell peppers (about 24, red, orange, yellow)

For the filling:

• 12 oz cream cheese, softened
• 1 tsp garlic powder
• 2 tbsp grated parmesan cheese
• 3 green onions, finely chopped
• 1/2 cup fresh baby spinach

For the topping:

• 1 cup shredded cheese (mozzarella or pepper jack suggested)

Step 1: Prepare the Bell Peppers

• 1 lb assorted mini bell peppers (about 24, red, orange, yellow)

Preheat your oven to 180°C (350°F) and line a large baking sheet with parchment paper.

Next, slice the mini bell peppers lengthwise and remove the seeds, creating little pepper boats ready for stuffing.

Step 2: Make the Creamy Filling

• 12 oz cream cheese, softened
• 1 tsp garlic powder
• 2 tbsp grated parmesan cheese
• 3 green onions, finely chopped
• 1/2 cup fresh baby spinach

In a mixing bowl, combine the softened cream cheese, garlic powder, grated parmesan cheese, finely chopped green onions, and fresh baby spinach.

Mix thoroughly until you have a well-blended, creamy filling.

I like to make sure the spinach is chopped finely so it distributes evenly throughout the mixture.

Step 3: Stuff and Top the Peppers

• cream cheese filling from Step 2
• bell pepper halves from Step 1
• 1 cup shredded cheese (mozzarella or pepper jack suggested)

Carefully spoon the cream cheese mixture from Step 2 into the prepared bell pepper halves from Step 1, filling them evenly.

Arrange the stuffed peppers on the lined baking sheet and sprinkle the shredded cheese generously over the top.

Step 4: Bake the Stuffed Peppers

Transfer the baking sheet to the preheated oven and bake the peppers for about 15 minutes, or until the cheese has melted and the tops are slightly golden.

I like to let them cool for a couple of minutes before serving so the filling sets a bit and they’re easier to eat.