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Stuffed Mini Peppers

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These stuffed mini peppers are a quick, colorful, and creamy appetizer made with sweet mini bell peppers and a herby cream cheese filling. Serve raw for a refreshing bite or baked for a warm treat.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 6 servings
  • Category: Appetizer
  • Method: No-Cook or Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 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)

Instructions

  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.

Notes

  • Add grated cheddar or parmesan for extra cheesiness.
  • Mix in bacon bits or sausage for a meaty variation.
  • Spice it up with cayenne or chili flakes.
  • Try dill, thyme, or mint instead of parsley for different herbal flavors.
  • Store leftovers in the fridge for up to 3 days.
  • Bake before freezing to preserve texture.

Nutrition

Find it online: https://savorymomskitchen.com/stuffed-mini-peppers/