These stuffed mini peppers are a quick and colorful appetizer featuring sweet peppers filled with creamy, herby cheese. Perfect for parties, snacks, or picnics, they can be served raw for a crisp bite or baked for a warm, melty treat.

Why You’ll Love This Recipe

You’ll love how effortlessly these mini peppers come together in under 30 minutes. They’re low-carb, gluten-free, and vegetarian, yet full of flavor and texture. The sweet crunch of the peppers contrasts beautifully with the creamy filling, making them ideal for any gathering or light meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 mini bell peppers (red, orange, or yellow)
200 g full-fat cream cheese, softened
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh parsley, finely chopped
¼ teaspoon garlic powder
Salt and freshly ground black pepper to taste
1 tablespoon olive oil (for baking option)

Directions

1. Preheat oven to 400°F (200°C) if baking.
2. In a bowl, mix cream cheese, chives, parsley, garlic powder, salt, and pepper until smooth.
3. Halve the mini peppers lengthwise and remove seeds.
4. Fill each pepper cavity with the cream cheese mixture.
5. For raw stuffed peppers, serve immediately.
6. For baked peppers, arrange on a parchment-lined tray, brush lightly with olive oil, and bake for 10–12 minutes until soft and golden.

Servings and timing

Serves 6 (2 peppers per person).
Preparation time: 10 minutes
Cooking time: 10–12 minutes
Total time: 20–25 minutes

Variations

• Cheesy twist: Add 2 tablespoons grated cheddar or parmesan to the filling.
• Meaty version: Mix in ¼ cup cooked bacon bits or sausage crumbles.
• Spicy kick: Add a pinch of cayenne pepper or chili flakes.
• Herbal change: Substitute parsley with dill, thyme, or mint for new flavor profiles.

Storage/Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.
For freezing, bake first, then freeze for up to 3 months. Thaw overnight in the fridge and reheat at 400°F (200°C) for 5–10 minutes. Avoid freezing raw peppers to maintain texture.

FAQs

How long do stuffed mini peppers last in the fridge?

They stay fresh for about 3 days when stored in an airtight container.

Can I use regular bell peppers instead?

Yes, but cut them into smaller slices or quarters for easier serving.

Are these suitable for a keto diet?

Yes, they’re low in carbs and fit perfectly into a keto meal plan.

Can I make them ahead of time?

You can prepare the filling up to 2 days ahead and refrigerate until ready to assemble.

Can I serve them cold?

Absolutely. Raw stuffed mini peppers are deliciously crisp and refreshing.

What herbs go best in the filling?

Chives and parsley are classic, but dill, thyme, or basil also work wonderfully.

Can I make them dairy-free?

Yes, use an almond-based cream cheese alternative.

Do I need to peel the peppers?

No, the skins are tender and add to the texture of the dish.

Can I air fry them?

Yes, air fry at 375°F (190°C) for 7–8 minutes until soft and lightly golden.

What can I serve them with?

They pair well with a charcuterie board, salads, or grilled meats.

Conclusion

Stuffed mini peppers are an easy, vibrant, and versatile dish that’s both healthy and satisfying. Whether served cold or baked until creamy and warm, they make an excellent choice for parties, snacks, or light meals.

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