Stuffed Mini Peppers with Cream Cheese: The Snack You’ll Brag About

Imagine pulling a tray of jewel-toned mini peppers from the oven—blistered edges, creamy centers, and a crunch that makes guests shut up mid-sentence. That’s this recipe.

No culinary degree, no complicated techniques, just a dangerously addictive appetizer that disappears in minutes. It’s the kind of crowd-pleaser that makes you look like you spent hours, when really you spent… fifteen minutes.

Want a snack that wins game day, potlucks, and weeknight cravings? You’ve just met your new go-to.

What Makes This Recipe So Good

• Big flavor, tiny effort: The sweetness of mini peppers meets tangy, herby cream cheese—balanced, bright, and craveable.
• Flexible AF: Bake, air-fry, or serve raw.

  Add bacon, herbs, or nuts. This is a template, not a prison.

• Texture perfect: Crisp-tender peppers with a silky center and a toasty topping.

  Your mouth will be happy.

• Meal-prep friendly: Mix the filling days ahead and stuff/bake right before serving.
• Party-proof: They hold their shape, look gorgeous, and reheat well. Host with less stress, more compliments.

Servings, Prep time, Cooking time, Calories

• Servings: 6 (about 3–4 stuffed halves per person)
• Prep Time: 15 minutes
• Cooking Time: 12–15 minutes (oven) or 7–9 minutes (air fryer)
• Calories: ~110 per stuffed pepper half (varies with toppings)

All You’ll Need

• Mini sweet peppers: 16–20, halved lengthwise and deseeded
• Cream cheese: 8 oz, softened
• Shredded cheese: 1 cup (cheddar, pepper jack, or mozzarella)
• Sour cream or Greek yogurt: 2 tablespoons (for extra creaminess)
• Garlic:
• Green onions: 2, finely sliced
• Fresh herbs: 2 tablespoons chopped (parsley, chives, or cilantro)
• Lemon zest: 1/2 teaspoon (optional but brightens)
• Smoked paprika or chili powder: 1/2 teaspoon
• Salt and black pepper: To taste
• Toppings (optional but awesome):
  • Crispy bacon bits or pancetta
  • Panko breadcrumbs tossed with olive oil
  • Everything bagel seasoning
  • Hot honey or sriracha drizzle
  • Toasted pepitas or chopped pistachios
• Olive oil: For brushing the peppers

Cooking Method

1. Prep the peppers: Halve the mini peppers lengthwise and remove seeds and membranes.

   Pat them dry so the filling sticks.

2. Preheat: Oven to 400°F (205°C) or air fryer to 375°F (190°C). Line a sheet pan with parchment for easy cleanup.
3. Mix the filling: In a bowl, combine cream cheese, shredded cheese, sour cream or yogurt, garlic, green onions, herbs, lemon zest, smoked paprika, salt, and pepper.

   Stir until smooth and cohesive.

4. Season the shells: Brush pepper halves lightly with olive oil and sprinkle with a pinch of salt. This boosts flavor and caramelization.
5. Fill them up: Spoon or pipe the mixture into each pepper cavity, slightly mounded.

   Don’t overfill or they’ll ooze dramatically (not cute).

6. Add toppings: Sprinkle with panko, bacon bits, or everything seasoning if using.
7. Bake or air-fry:
   • Oven: 12–15 minutes until peppers are tender-crisp and tops are lightly golden.
   • Air fryer: 7–9 minutes in a single layer. Work in batches for best results.
8. Finish: Rest 3–5 minutes.

   Drizzle with hot honey or sriracha if desired. Garnish with extra herbs.

9. Serve: Warm or at room temp.

   Watch them vanish like your willpower near a bakery.

Make-Ahead & Storage Guide

• Make-ahead: Mix the filling up to 3 days in advance; store chilled in an airtight container.
• Pre-stuffed option: Stuff the peppers up to 24 hours ahead. Cover tightly and refrigerate.

  Add dry toppings (panko, nuts) right before baking.

• Leftovers: Refrigerate in a sealed container for up to 3 days.
• Reheating: 350°F (175°C) for 6–8 minutes in oven or 3–4 minutes in air fryer. Microwaving works in a pinch but softens the peppers.
• Freezing: Not recommended—peppers get watery and sad.

  If you must, freeze pre-stuffed on a sheet, then bag; bake from frozen, adding a few minutes.

Why This is Good for You

• Veg-forward snacking: Mini peppers are rich in vitamin C, antioxidants, and fiber.
• Protein + fat balance: Cream cheese and shredded cheese add satiating fat and protein, reducing snack attacks later.
• Customization control: Use Greek yogurt, light cream cheese, or part-skim cheese to reduce calories without sacrificing taste.
• Gluten-free friendly: Skip the panko or use a GF version, and you’re set.

Nutrition Stats

Per stuffed pepper half (approximate, with cheddar and no toppings): Calories: ~110, Protein: 3–4g, Carbs: 4–5g, Fat: 8–9g, Fiber: ~1g, Sodium: 120–180mg. Values will vary based on cheese type, add-ins, and portion size.

FYI, swapping in part-skim cheeses and Greek yogurt can shave off 20–30 calories per piece.

Preventing Common Errors

• Watery peppers: Dry them thoroughly and avoid overcrowding the pan. Moisture kills crispness.
• Runny filling: Use softened, not melted, cream cheese.

  If the mixture seems loose, add more shredded cheese or a tablespoon of panko.

• Undercooked shells: Go a couple extra minutes until edges blister. Better color = better flavor.
• Blandness: Don’t skip salt, acid (lemon zest), or a spice pop.

  Cream cheese needs friends.

• Toppings burning: Add delicate toppings halfway through baking or lower the rack.

Optional Substitutions

• Dairy tweaks: Use Neufchâtel (light cream cheese) or whipped cream cheese for easier mixing.
• Cheese swap: Pepper jack for heat, mozzarella for mild melt, or goat cheese for tang (blend 50/50 with cream cheese).
• Herb switch: Basil and parsley for Italian vibes; cilantro and lime zest for Tex-Mex.
• Protein add-ins: Cooked crumbled bacon, chorizo, or shredded rotisserie chicken.
• Low-carb crunch: Replace panko with crushed pork rinds or toasted hemp seeds.
• Spice levels: Add minced jalapeño, red pepper flakes, or a dash of chipotle powder.
• Vegan route: Use plant-based cream cheese and shredded vegan cheese; brush peppers with olive oil and season generously.

FAQ

Can I serve these cold?

Yes. They’re great raw-stuffed if you want extra crunch.

The flavor is brighter and the texture snappier, but you’ll miss the melty cheese factor. Try both and see which team you’re on.

What’s the best cheese combo?

IMO, half sharp cheddar for flavor and half mozzarella for melt is elite.

Pepper jack adds heat without overpowering. Goat cheese mixed with cream cheese is fantastic for tangy lovers.

How do I make them spicier?

Add diced jalapeño to the filling, swap smoked paprika for chipotle powder, and finish with a sriracha or hot honey drizzle.

Pepper jack also does heavy lifting here.

Can I make this keto-friendly?

Absolutely. Skip breadcrumbs, use full-fat dairy, and opt for nuts or pork rinds for crunch.

Carbs mainly come from the peppers; they’re moderate, not high.

What pairs well with these?

Think bright and bubbly: sparkling water with lime, a crisp pilsner, or a chilled sauvignon blanc. For dips, try pesto, ranch, or a cilantro-lime crema.

Do I need to peel the peppers?

Nope.

Mini pepper skins are thin and tender when roasted. Peeling would be overkill and honestly, a waste of your time.

My Closing Thoughts

Stuffed Mini Peppers with Cream Cheese are the definition of low-effort, high-reward.

They deliver color, crunch, and creamy decadence in every bite, and they play nice with almost any flavor profile. Make them once for a party, and you’ll start making them on random Tuesdays “just because.” Your future self (and your guests) will thank you.

Now go claim your appetizer MVP status, no cape required.