Stuffed peppers with cream cheese might be the easiest, low-carb dish to put together and you can enjoy them hot or cold. Make them for a quick and easy snack that’s colorful and delicious at the same time. Stuffed mini peppers are a great option to prep in advance or serve as party food, on Game Day and more.
Ingredients
Mini Peppers: I suggest getting mini sweet peppers in a variety of colors, especially if you’re thinking about presentation! Yellow, orange, and red tend to be sweeter than green. Cream Cheese: Buy store-bought or make your own. Fresh Chives: or scallions. Cheddar Cheese: Optional, but it is a great addition when you bake them. Seasonings: Garlic powder, onion powder and black pepper. Bagel Seasoning: Use your favorite bagel seasoning or check my homemade.
How to make cream cheese stuffed mini peppers
Prepare the Peppers: Wash your sweet mini peppers thoroughly to remove any dirt or grit and pat them dry. On a chopping board, using a sharp knife, slice the peppers into halves (down the middle) and use a spoon to remove the seeds from the insides. Your peppers should have a hollow inside and have no leftover seeds. Prepare the Filling: In a mixing bowl, add the cream cheese, chopped fresh chives, cheddar cheese and seasonings – except the bagel seasoning. Mix well until all the ingredients have been combined into the cream cheese. Stuff the peppers: For ease of filling, you can pour the cream cheese into a piping bag and use a nozzle to pipe it directly into the pepper halves. Otherwise, you can use a spoon to fill them (use about 2 Tbsp per half). Smooth off the tops so you have an even surface for the seasoning. Add Bagel Seasoning (Optional): For the final touch, place the peppers with the cream cheese mixture side up and sprinkle each with the everything bagel seasoning. If you’re not using the seasoning, they are also great as they are. Choose Serving Options: There are two ways to enjoy these delicious stuffed mini peppers – hot or cold! One is refreshing and crunchy and the other is soft and tender. And if you bake the stuffed mini peppers, the cheddar and cream cheese stuffing becomes wonderfully melty and tasty. Perfect comfort food! If you’re making stuffed mini peppers in advance, I’d recommend keeping them raw so they don’t soften and start to get soggy over time. If you’re baking them, they should be enjoyed straight out of the oven. To Serve Cold: Sprinkle with the everything bagel seasoning and serve as is immediately. They’re best when freshly made (if they last that long). To Bake: Preheat the oven to 400℉/200ºC. Arrange the peppers on a baking sheet covered with parchment paper so they’re not touching. Bake for about 10 minutes. For a beautiful golden top to the stuffed mini peppers, broil for a further 1-2 minutes before taking out. Serve while still warm and oozy.
More appetizers
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If you try this cream cheese stuffed mini peppers recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
