If you’re hunting for a colorful, crowd-pleasing appetizer that comes together in a snap, Cream Cheese Stuffed Mini Peppers are the answer to your cravings. This dish takes sweet, crunchy mini bell peppers and fills them to the brim with a creamy, herby cheese mixture that’s brightened with lemon and flecked with fresh herbs. With that addictive salty-tangy bite and a show-stopping rainbow look, they’ll disappear in minutes at any gathering—or even on an ordinary afternoon when you’re feeling snacky.

Cream Cheese Stuffed Mini Peppers Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Cream Cheese Stuffed Mini Peppers is how their flavor and texture come from just a handful of simple ingredients. Each one plays a special role, from the irresistibly smooth filling to those crisp, juicy pepper boats. Here’s what you’ll need and why each matters:

Cream cheese (8 oz, softened): The creamy, dreamy star of the show—be sure it’s softened for easy mixing and maximum smoothness.
Shredded cheddar cheese (¼ cup, optional): Adds an extra layer of richness, a little bite, and beautiful color.
Sour cream (1 tablespoon): Brings lightness and a tangy edge to balance the cheese.
Garlic powder (1 teaspoon): Delivers savory flavor in every single stuffed bite.
Chopped fresh parsley or chives (1 tablespoon): Offers a burst of color and fresh, herby aroma—pick your favorite or mix both!
Lemon juice (1 tablespoon, optional): Adds bright notes that lift all the flavors, making the filling extra irresistible.
Salt and pepper, to taste: Essential for seasoning, so the filling sings rather than falls flat.
Mini bell peppers (12-15, any color): The colorful, crunchy vessels for your creamy filling—choose the rainbow for the most eye-catching plate.
Olive oil for drizzling (optional): Gives the finished peppers a subtle richness and a beautiful glossy finish.

How to Make Cream Cheese Stuffed Mini Peppers

Step 1: Prepare the Mini Peppers

Start by washing those vibrant mini bell peppers thoroughly. Once they’re squeaky clean, slice each pepper in half lengthwise. With a small paring knife or your fingers, gently remove any seeds and membranes. If you’d like to amplify the natural sweetness and flavor of the peppers, drizzle them lightly with olive oil and a pinch of salt and pepper before you fill them, but this step is totally up to you.

Step 2: Mix the Creamy Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar (if you’re using it), sour cream, garlic powder, your chosen fresh herbs, lemon juice, and a pinch of salt and pepper. Mix with a spatula or electric hand mixer until the mixture is velvety smooth—no lumps allowed! Give it a quick taste. Now’s your chance to add a tad more salt, pepper, or herbs to get it just right for your palate.

Step 3: Fill the Peppers

Using a small spoon, carefully dollop the cream cheese filling into each mini pepper half. If you want a bit of flair, transfer the filling to a piping bag or a plastic sandwich bag with the corner snipped off—that way, you can pipe the mixture in for a neat and tidy look. Pack the filling in generously so each bite bursts with creamy goodness.

Step 4: Chill and Serve

For the best flavor, pop the Cream Cheese Stuffed Mini Peppers in the fridge for about five minutes. This quick chill helps the flavors meld and makes them even more refreshing. When you’re ready to serve, arrange the peppers on a platter, drizzle with a touch more olive oil if you like, and sprinkle over additional fresh herbs or even a dusting of paprika for a gorgeous pop of color. Voila!

How to Serve Cream Cheese Stuffed Mini Peppers

Garnishes

Adding garnish is the quickest way to make Cream Cheese Stuffed Mini Peppers look and taste extra special. Fresh chopped parsley, chives, or cilantro add brightness and an herby aroma. For a little heat and color, try a dusting of smoked paprika or crushed red pepper flakes. Even a few crumbles of feta bring a salty, tangy finish that’s just delightful.

Side Dishes

These beauties are versatile—serve with a crisp green salad, a simple pasta salad, or a platter of assorted olives. They also pair well with charcuterie boards, roasted nuts, or fresh fruit. Their creamy filling and sweet crunch make them a lovely contrast to spiced meats like grilled chicken or lamb skewers as well.

Creative Ways to Present

Arranging Cream Cheese Stuffed Mini Peppers in concentric circles or rainbow stripes always gets “oohs” and “ahhs.” You can tuck them into lettuce cups for party finger food, or even skewer them onto toothpicks for easy grabbing. For a mezze-style platter, mix them with marinated vegetables, pita chips, and dips—it’s a showstopping appetizer spread!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Cream Cheese Stuffed Mini Peppers, simply place them in an airtight container and refrigerate. They’ll stay fresh, crisp, and tasty for up to three days. The peppers do soften a bit, but the flavor only gets better as those fillings meld.

Freezing

While possible, freezing isn’t ideal, as the cream cheese filling can become watery and the pepper’s crunch may fade. If you need to freeze them, freeze in a single layer, covered well, and thaw in the fridge before serving—just be prepared for a slightly different texture.

Reheating

Cream Cheese Stuffed Mini Peppers are best enjoyed chilled or at room temperature, but if you crave a warm version, bake them at 350°F for about 10 minutes. This melts that cheese mixture a bit for a cozier spin, but don’t overbake or the peppers might lose their lovely structure.

FAQs

Can I make Cream Cheese Stuffed Mini Peppers ahead of time?

Absolutely! You can prepare, stuff, and refrigerate them up to one day in advance. Just hold off on garnishing until just before serving for the freshest look and flavor.

What’s the best way to get a smooth filling?

Make sure your cream cheese is fully softened before mixing and use a hand mixer for the fluffiest, silkiest texture. Little lumps disappear with some extra mixing and a bit of patience!

Are there any ingredient swaps for the filling?

Definitely! Swap the cheddar for feta or pepper jack, use Greek yogurt instead of sour cream, or add chopped sun-dried tomatoes or green onions for more flavor twists. The base recipe is wonderfully flexible.

How do I make them spicier?

Add a pinch of cayenne to the filling, mix in diced jalapeños, or sprinkle the finished peppers with chili flakes to bring a gentle heat to your Cream Cheese Stuffed Mini Peppers.

Are these suitable for a low-carb or keto diet?

Yes! Mini peppers are lower in carbs, and the filling is full of healthy fats and protein. Just check your cheese and sour cream choices to be sure they fit your dietary goals.

Final Thoughts

If you’re looking for a fun and flavorful appetizer that’s as pretty as it is delicious, Cream Cheese Stuffed Mini Peppers will steal the show every time. They’re quick to make, endlessly customizable, and guaranteed to be the first thing to vanish at your table. Give them a try—you just might discover your new favorite party snack!