Cream cheese stuffed mini peppers are one of those recipes that quickly become a favorite. They’re simple, familiar, and always a hit—whether you’re serving them for a holiday gathering, game day, or a casual get-together.
When sweet mini peppers bake with a creamy, cheesy filling, they turn warm, soft, and incredibly comforting. They feel special enough for guests, yet easy enough for everyday snacking.
What makes this recipe stand out is how effortless it is. With just a few ingredients and less than 30 minutes from start to finish, you’ll have an appetizer that looks impressive without requiring much time or work.
This is the kind of dependable recipe you’ll reach for again and again—easy to make, easy to serve, and always enjoyed.
For Cream Cheese Stuffed Mini Peppers
- Mini Sweet Peppers – These small peppers are naturally sweet and tender once baked, making them the perfect base for a creamy filling. Cutting them lengthwise creates the ideal pocket for stuffing.
- Cream Cheese – This is the foundation of the filling. Softened cream cheese blends smoothly and creates a rich, creamy texture in every bite.
- Cheddar Cheese – Adds sharpness and extra flavor to balance the creaminess. Grated cheddar melts beautifully into the filling.
- Chives (or Green Onions) – These add a mild onion flavor and a touch of freshness without overpowering the cheese.
- Salt – Enhances all of the flavors and keeps the filling from tasting flat.
- Black Pepper – Adds a subtle bit of warmth and seasoning to round everything out.
The Best Cream Cheese–Filled Mini Sweet Peppers
These baked mini peppers are a simple, crowd-friendly appetizer made with just a handful of ingredients. They come together quickly and are best served warm straight from the oven.
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Servings: 12
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Ingredients
- 1 lb mini sweet peppers, cut lengthwise and seeds removed
- 8 oz cream cheese, softened
- 3/4 cup cheddar cheese, grated
- 2 tablespoons chives, plus extra for garnish (or substitute minced green onion)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
- In a medium mixing bowl, combine the cream cheese, cheddar cheese, chives, salt, and black pepper. Mix until smooth and evenly blended.
- Spoon the cheese mixture into the prepared pepper halves, dividing the filling evenly. The filling should sit level with the peppers rather than piled high.
- Arrange the stuffed peppers on the lined baking sheets. Bake for 15 minutes, or until the filling is heated through.
- Move the peppers to a serving platter, sprinkle with additional chives, and serve while warm.
- Storage: Keep leftovers refrigerated for up to 5 days. These can be enjoyed cold. Freezing is not recommended, as peppers do not thaw well.
- Softening cream cheese: Microwave briefly for a few seconds to bring it to room temperature.
- Baking tip: Make sure the pepper halves sit flat on the baking sheet to prevent the filling from leaking.
- This recipe can easily be halved or doubled as needed.
- Do I need to soften the cream cheese first?
Yes, softening the cream cheese makes mixing much easier and ensures a creamy, smooth filling. Just let it sit at room temperature for a few minutes or microwave briefly. - Can I swap the cheddar for a different cheese?
Absolutely! You can use mozzarella, Monterey Jack, or even pepper jack if you want a little extra flavor or a touch of spice. - Should I pre-cook the peppers?
No need. The peppers roast perfectly in the oven while the filling heats, staying tender but still slightly crisp. - How do I prevent the filling from leaking?
Make sure each pepper half sits flat on the baking sheet. Also, avoid overfilling — the filling should sit level with the edges, not mound high. - Can I prepare these ahead of time?
Yes! You can stuff the peppers a few hours in advance and keep them covered in the fridge. Bake straight from cold, just add a few extra minutes to the cooking time if needed.
