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These Cream Cheese Stuffed Peppers are one of my go-to appetizers. They’re creamy, cheesy, and perfectly balanced with the sweet crunch of mini bell peppers. They come together fast, and they’re always the first thing gone at any party.
“I love how easy these stuffed peppers are to make!”
-Becky
This simple appetizer checks all the boxes for any holiday or party. They are easy to prep, full of flavor, and naturally low carb and gluten free. Sweet mini peppers are filled with a delicious cream cheese filling, and are so crispy!
You can even serve them cold for an easy make ahead snack or no cook party dish, or oven bake them for a warm side dish to meals like this simple Marry Me Chicken, cheesy Rasta Pasta, or this Easy Chicken Pot Pie. For more easy appetizers, try these Bacon Wrapped Smokies, or these Bacon Wrapped Jalapeno Poppers.
Table of Contents
Ingredients You Will Need
- mini bell peppers – Washed, halved, and seeds removed
- cream cheese, softened – The creamy base for the filling
- shredded cheddar cheese – Adds melty texture and flavor
- crumbled bacon
- garlic powder
- onion powder
- Fresh parsley or chives (optional) – For garnish
A full list of ingredients is included in the recipe card below.
Variations
- Add crumbled bacon or chopped Italian sausage for a savory flavor to complement the sweet baby bell peppers.
- Mix in diced jalapeños for a spicy version.
- Swap cheddar for mozzarella cheese, parmesan cheese, or pepper jack for different flavors.
- Sprinkle poppy seeds, sesame seeds, or everything bagel seasoning on top for an extra crunch.
How to Make Cream Cheese Stuffed Mini Peppers
- Slice the mini peppers in half lengthwise and remove the seeds, then rinse under cool water, and pat dry with a paper towel.
- In a medium bowl, combine the cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper and stir until smooth and creamy
- Spoon the cream cheese mixture into each pepper half and smooth the tops with the back of a spoon.
- Serve uncooked, or bake on a baking sheet lined with parchment paper, at 375 degrees F for 5 to 10 minutes until the cheese is warm and the peppers are slightly tender. Garnish with chopped parsley or chives if desired and serve warm.
Expert Tips
- Soften the cream cheese first so the filling mixes easily and comes out smooth.
- If cooking, don’t overbake the peppers or they may collapse. Just heat them through until slightly tender.
- Make them ahead by assembling the peppers and keep in the refrigerator until you’re ready to bake or serve.
- Serve them cold as a no cook appetizer for warm weather or party platters, or bake for a crispy side dish.
These stuffed peppers are so bright and colorful, and complement an appetizer table, along with these Chocolate Covered Strawberries, slow cooker Grape Jelly Meatballs, or these colorful Fruit Skewers.
Cream Cheese Stuffed Mini Peppers FAQs
Yes. You can stuff the peppers and refrigerate them for up to 24 hours. Bake them just before serving or enjoy them cold.
It’s best not to freeze them. The cream cheese filling can change texture and become watery after thawing. They’re best enjoyed fresh or stored in the fridge for up to 3 days.
Absolutely. These mini peppers are delicious cold, warm, or at room temperature, making them a perfect easy appetizer for parties or meal prep.
Yes, you can! Place them in the air fryer basket at 380 degrees F for about 5 to 7 minutes. Keep an eye on them so the cheese doesn’t overcook.
More Easy Appetizers
Appetizers
Spinach Artichoke Dip
Appetizers
Bacon Wrapped Smokies
Appetizers
Dipped Strawberries
Sauce Recipes
Homemade Gravy
If you have tried this recipe or any others from Celebrating Simply, I’d love it if you would leave a ⭐ star rating and share your thoughts in the ✍️ comments below. Your feedback means a lot!
Cream Cheese Stuffed Peppers
Equipment
- Mixing Bowl
- Cutting Board
- Knife
Ingredients
- 1 pound mini sweet peppers
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2-3 slices bacon, cooked and crumbled into small bits
- 1/2 teaspoon garlic powder
Instructions
- Slice the mini peppers in half lengthwise and remove the seeds, then rinse under cool water, and pat dry with a paper towel.
- In a medium bowl, combine the cream cheese, shredded cheese, bacon crumbles, garlic powder, onion powder, salt, and pepper and stir until smooth and creamy
- Spoon the cream cheese mixture into each pepper half and smooth the tops with the back of a spoon.
- Serve uncooked, or bake on a baking sheet lined with parchment paper, at 375 degrees F for 5 to 10 minutes until the cheese is warm and the peppers are slightly tender. Garnish with chopped parsley or chives if desired and serve warm.
Notes
- Soften the cream cheese first so the filling mixes easily and comes out smooth.
- If cooking, don’t overbake the peppers or they may collapse. Just heat them through until slightly tender.
- Make them ahead by assembling the peppers and keep in the refrigerator until you’re ready to bake or serve.
- Serve them cold as a no cook appetizer for warm weather or party platters, or bake for a crispy side dish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love these, what a great appetizer or snack. Delicious
Such a simple appetizer! And so delicious!