Cream Cheese Stuffed Mini Peppers

These vibrant little bites are perfect for any gathering, from casual get-togethers to elegant dinner parties. The combination of creamy, cheesy filling with the natural sweetness of mini peppers and a slight kick from jalapeño makes them a crowd-pleaser every time. Whether you're making them for an appetizer, snack, or side dish, this recipe is sure to impress!

If you love these Cream Cheese Stuffed Mini Peppers, be sure to check out my other appetizer recipes that are just as easy to make and packed with flavor, like the Hummus Bites and Cheesy Smashed Baked Potatoes recipes.

Take a peek at my guide on how to pick, store, and use bell peppers, it's full of helpful tips and easy ways to use them in your kitchen.

The ingredients

Mini Sweet Peppers: These peppers are often found in the produce section of most grocery stores. If you can't find mini peppers, you can substitute with regular bell peppers. Just slice them into smaller pieces, or use baby bell peppers for a similar size and sweetness.

Cream Cheese: Softened cream cheese blends more easily into the filling, so be sure to let it sit at room temperature for about 20 minutes before using it. You can also use flavored cream cheese (such as garlic or herb) for an added twist.

Shallots: Shallots are a fantastic choice for this recipe because they offer a milder, sweeter onion flavor than regular onions. However, if you're in a pinch, you can substitute with a small amount of finely minced yellow onion.

Jalapeño: Jalapeños provide a lovely kick to these stuffed peppers. If you prefer less heat, remove the seeds and ribs before chopping. For an extra spicy version, leave the seeds in or use a hotter pepper, like serrano or habanero.

Cheddar Cheese: You can use sharp or mild cheddar depending on your preference. For a twist, try adding a bit of smoked cheddar or pepper jack for extra flavor.

Step-by-step instructions for the cream cheese stuffed mini peppers

Prepare the Peppers: Begin by cutting your mini sweet peppers in half lengthwise. Use a small knife or your fingers to remove the seeds and membranes. These peppers are naturally sweet and will be the perfect bite-sized base for the creamy filling. Arrange them cut side up on a baking sheet or platter.

Make the Cream Cheese Filling: In a medium-sized mixing bowl, add the softened cream cheese. If your cream cheese is too firm, pop it in the microwave for about 10-15 seconds to soften it. Add the minced shallot and diced jalapeño (seeds removed if you prefer less heat). Then, mix in the shredded cheddar cheese, salt, and black pepper. Stir everything together until well combined and smooth.

Stuff the Peppers: Using a spoon or small spatula, carefully stuff each mini pepper half with the cream cheese mixture. Be generous! You want to pack that filling in for the perfect balance of pepper and cream cheese. Once filled, place the peppers back onto the baking sheet.

Add Toppings and Bake (Optional): For an extra crispy, golden top, sprinkle the remaining ¼ cup of shredded cheddar cheese over the stuffed peppers. Place the baking sheet in the oven under the broiler for about 5-10 minutes, or until the cheese is melted and bubbly, and the tops are lightly browned. Keep a close eye on them, as broilers can work quickly!

Garnish and Serve: Once baked, remove the peppers from the oven and garnish them with freshly chopped chives. The chives not only add a pop of color but also a fresh, savory bite to balance out the richness of the cream cheese. Serve these stuffed mini peppers immediately, and watch them disappear!

Tips for Success

• Make Ahead: These stuffed mini peppers are great for prepping in advance. You can assemble them the day before, store them in the fridge, and bake them just before serving.
• Customize the Filling: This recipe is highly versatile! You can add herbs like parsley or dill, swap cheddar for goat cheese or cream cheese mixed with a little ranch dressing for a different flavor.
• Use Room Temperature Cream Cheese: For the smoothest and easiest mixing, always let your cream cheese soften to room temperature before using it in the filling.
• Don't Skip the Chives: Garnishing with fresh herbs like chives makes all the difference! The slight onion flavor complements the richness of the cream cheese and adds a beautiful finishing touch.

Variations

• Vegan Version: For a vegan twist, swap the cream cheese with a dairy-free cream cheese and use vegan cheddar cheese.
• Bacon Lovers: Add crispy bacon bits into the cream cheese mixture for a smoky, savory version of this recipe.
• Herb-Infused: Add fresh basil or thyme to the cream cheese filling for an aromatic herb boost.

What to Serve With

These stuffed mini peppers are perfect as an appetizer or snack, but you can pair them with a variety of dishes:

• Serve them with a fresh green salad for a light, healthy meal.
• Pair with grilled meats like chicken, steak, or burgers for a full meal.
• For a snack platter, they work wonderfully alongside other appetizers such as hummus, olives, or a cheese board.

Storage

Store leftover stuffed mini peppers in an airtight container in the refrigerator for up to 3 days. If you've baked them, they can be reheated under the broiler for a few minutes to get the cheese nice and melty again. If you plan to freeze them, freeze the stuffed peppers before baking. Once frozen, transfer them to a freezer-safe bag or container. To reheat, bake from frozen at 375°F (190°C) for about 15-20 minutes.

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