Cream Cheese Stuffed Mini Peppers Recipe
Introduction
Cream Cheese Stuffed Mini Peppers are a simple and delicious appetizer or snack. These colorful, bite-sized peppers filled with smooth cream cheese make for a fresh and flavorful treat that can be served chilled or baked to your liking.
Ingredients
- Mini peppers – 12 to 15 pieces
- Cream cheese – 8 ounces (softened)
- Seasonings – salt, pepper, and optional herbs (to taste)
Instructions
- Step 1: Wash the mini peppers and carefully slice them in half lengthwise, removing any seeds and membranes.
- Step 2: In a bowl, mix the softened cream cheese with your choice of seasonings such as salt, pepper, and herbs until smooth and well combined.
- Step 3: Spoon or pipe the cream cheese mixture into each pepper half, filling evenly.
- Step 4: Serve the stuffed peppers chilled for a fresh option, or place them on a baking sheet and bake at 375°F (190°C) for 10-12 minutes if you prefer them warm and slightly roasted.
Tips & Variations
- For extra flavor, add minced garlic, chives, or paprika to the cream cheese mixture.
- You can include finely chopped cooked bacon or herbs like dill or basil for a savory twist.
- If baking, watch carefully to avoid burning the peppers; they should be tender but still vibrant.
Storage
Store any leftover stuffed mini peppers covered in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but you can reheat baked peppers gently in the oven or enjoy chilled ones straight from the fridge.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of cheese instead of cream cheese?
Yes, you can substitute cream cheese with goat cheese or ricotta for a different texture and flavor, but cream cheese provides the creamiest and most stable filling.
Are these peppers gluten-free?
Yes, this recipe is naturally gluten-free as long as the seasonings you use do not contain gluten ingredients.
PrintCream Cheese Stuffed Mini Peppers Recipe
Cream Cheese Stuffed Mini Peppers are a colorful and versatile appetizer or snack featuring sweet mini bell peppers filled with creamy, seasoned cream cheese. These bite-sized treats can be served chilled for a fresh, no-cook option or baked for a warm, melty appetizer, making them perfect for parties or everyday enjoyment.
- Prep Time: 15 minutes
- Cook Time: 12 minutes (if baking)
- Total Time: 27 minutes
- Yield: 24 stuffed mini pepper halves 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 12 mini sweet peppers
- 8 oz (225 g) cream cheese, softened
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional: chopped fresh parsley or chives for garnish
Instructions
- Prepare the Peppers: Rinse the mini peppers under cold water and pat dry. Slice each pepper lengthwise and carefully remove the seeds and membranes, creating little boats for the filling.
- Make the Cream Cheese Filling: In a bowl, combine the softened cream cheese with garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix thoroughly until smooth and well blended. Optionally, stir in some finely chopped fresh parsley or chives for added flavor and color.
- Stuff the Peppers: Using a small spoon or piping bag, fill each pepper half generously with the cream cheese mixture, smoothing the top for a neat presentation.
- Serve Chilled or Baked: For a fresh appetizer, arrange the stuffed peppers on a platter and refrigerate for at least 30 minutes before serving. Alternatively, preheat the oven to 375°F (190°C), place the stuffed peppers on a baking sheet, and bake for 10-12 minutes until the peppers soften slightly and the cream cheese is warm and lightly golden.
- Garnish and Serve: Garnish with additional chopped herbs if desired and serve immediately.
Notes
- Use mini sweet peppers for a mild, colorful, and crunchy base perfect for stuffing.
- The seasoning mix can be adjusted to your taste; add a pinch of cayenne for heat or fresh herbs for different flavor profiles.
- For a vegan version, substitute the cream cheese with a plant-based cream cheese alternative.
- These can be made ahead and stored in the refrigerator for up to 24 hours before serving chilled.
- Baking enhances the flavor and gives a meltier texture, but serving chilled keeps the peppers crisp.
Keywords: cream cheese stuffed peppers, mini bell peppers recipe, easy appetizer, party snacks, baked stuffed peppers, vegetarian appetizer
