Description
Cream Cheese Stuffed Mini Peppers are the kind of appetizer that disappears faster than you can say “pass the plate.” These vibrant little bites are creamy, cheesy, and just the right amount of savory with a crunch that keeps things fresh and fun. They’re colorful, flavorful, and require just a handful of ingredients. Whether you serve them warm from the oven or chilled for a cool snack, they always feel just right.
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 more for garnish) or minced green onion
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line 2 large baking sheets with parchment paper.
- In a medium bowl, combine softened cream cheese, grated cheddar, chives, salt, and black pepper. Stir until fully blended and smooth.
- Spoon the mixture into the halved mini peppers, dividing it evenly. The filling should sit flush inside, not overflowing.
- Bake for 15 minutes, or until the filling is heated through and slightly golden.
- Transfer to a platter, sprinkle with extra chives, and serve warm.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F for 8–10 minutes, or microwave each pepper for 30–45 seconds. Not recommended for freezing after baking. Use full-fat cream cheese for best texture and flavor. Customize the filling with add-ins like bacon, sun-dried tomatoes, or your favorite spices.
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 90
- Sugar: 2g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
