There’s something magical about bringing a dish to life that combines vibrant colors, rich textures, and bold flavors. Cream Cheese Stuffed Mini Peppers are the perfect embodiment of this magic. They’re not only a visual delight but also a crowd-pleaser that fits effortlessly into any occasion. Whether you’re hosting a summer barbecue, putting together a festive holiday spread, or simply indulging in a cozy evening snack, these mini peppers deliver on all fronts.

Stuffed vegetables are a culinary tradition that transcends borders and cultures. From Mediterranean dolmas to Mexican chiles rellenos, the idea of filling fresh produce with flavorful mixtures is a testament to the global love for wholesome, creative cooking. These mini peppers offer a modern twist on this tradition, blending the natural sweetness of the peppers with a creamy, cheesy filling for a dish that feels both familiar and fresh.

The Story Behind the Dish

Imagine walking through a bustling farmer’s market on a crisp fall morning. The stands are bursting with fresh produce—vivid orange pumpkins, glossy red tomatoes, and baskets of colorful mini peppers in shades of red, orange, and yellow. It’s easy to be inspired by these sweet little gems, perfect for transforming into an appetizer that’s as delicious as it is beautiful.

This recipe holds a special place in my heart because it reminds me of gatherings with friends and family. It’s one of those dishes that sparks conversation, with guests inevitably asking, “What’s in these? They’re amazing!” Over the years, it has become a staple for everything from casual game nights to elegant holiday feasts. No matter the occasion, these stuffed mini peppers bring people together and make everyone feel at home.

Why You’ll Love This Recipe

• Incredibly Simple: With just six ingredients, this recipe is quick and easy to prepare—even for beginners.
• Visually Stunning: The vibrant colors of the mini peppers add a festive touch to your table.
• Crowd-Pleasing: Adults and kids alike love these cheesy bites, making them a universal hit.
• Perfect for Any Occasion: Whether served hot or cold, they’re ideal for everything from potlucks to picnics.
• Customizable: You can tweak the filling with different herbs and cheeses to suit your taste.
• Diet-Friendly: Naturally gluten-free and vegetarian, these peppers fit a variety of dietary needs.

Ingredients You’ll Need

For the Peppers:

• Mini Sweet Peppers: 1 pound (approximately 12 peppers), halved and seeded.

For the Filling:

• Cream Cheese: 8 ounces, softened to room temperature.
• Sharp Cheddar Cheese: ¾ cup, freshly grated.
• Chives: 2 tablespoons, finely chopped (plus extra for garnish).
• Salt: ½ teaspoon.
• Ground Black Pepper: ½ teaspoon.

How to Make Cream Cheese Stuffed Mini Peppers

Step 1: Prepare Your Kitchen

Start by preheating your oven to 425°F (218°C). Line two large baking sheets with parchment paper to make cleanup a breeze. This step ensures your peppers bake evenly without sticking to the pan.

Step 2: Make the Filling

In a medium-sized mixing bowl, combine the softened cream cheese, freshly grated cheddar cheese, chopped chives, salt, and ground black pepper. Mix thoroughly until the ingredients are evenly distributed. The filling should be creamy and slightly fluffy.

Tip: If you’re short on time and your cream cheese isn’t soft enough, microwave it in short bursts of 10-15 seconds to achieve the perfect texture.

Step 3: Prepare the Peppers

Slice each mini pepper in half lengthwise and carefully remove the seeds and membranes. Be gentle to avoid tearing the peppers, as they will serve as the “shell” for your filling. Arrange the prepared peppers cut-side up on your lined baking sheets.

Step 4: Fill the Peppers

Using a spoon or piping bag, fill each pepper half with the cream cheese mixture. Aim for a slightly rounded top without overfilling, as the filling will expand slightly as it bakes.

Tip: For a polished look, use a piping bag or a zip-top bag with the corner snipped off to neatly pipe the filling into each pepper.

Step 5: Bake to Perfection

Place the baking sheets in your preheated oven and bake for about 15 minutes. Keep an eye on the peppers—they should become tender-crisp, and the filling will turn golden and bubbly. Avoid overbaking, as the peppers should maintain some firmness for a satisfying bite.

Step 6: Garnish and Serve

Once baked, remove the peppers from the oven and let them cool slightly before serving. For a finishing touch, sprinkle additional chopped chives over the top. Serve warm, at room temperature, or even cold—it’s entirely up to you!

Helpful Tips for Success

1. Choosing Peppers: Look for firm, brightly colored mini peppers without blemishes. Their natural sweetness complements the creamy filling perfectly.
2. Make-Ahead Option: Assemble the peppers up to a day in advance and store them covered in the refrigerator. Simply bake them when you’re ready to serve.
3. Cheese Substitutes: Experiment with other cheeses like pepper jack for a spicy kick or gouda for a smoky flavor.
4. Serving Suggestions: Pair these stuffed peppers with a dipping sauce like ranch or garlic aioli for added flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 24 stuffed pepper halves (approximately 12 servings)
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian, Gluten-Free, Low Carb

Notes

• Softening Cream Cheese: Let it sit at room temperature for 30 minutes or microwave for 10 seconds if short on time.
• Filling Variations: Add chopped spinach, feta, or paprika for extra flavor.
• Make Ahead: Prep and refrigerate up to a day in advance; bake fresh before serving.
• Serving Idea: Pair with a light dip like tzatziki or drizzle with balsamic glaze.
• Baking Tip: Bake until peppers are tender-crisp to avoid over-softening.

Nutritional Information (per serving)

• Calories: 106
• Carbohydrates: 4g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 5g
• Cholesterol: 26mg
• Sodium: 205mg
• Fiber: 1g
• Sugar: 2g

Frequently Asked Questions

Q: Can I add more vegetables to the filling?
A: Absolutely! Finely diced spinach or sun-dried tomatoes work wonderfully for added flavor and texture.

Q: Can these be made without dairy?
A: Yes, try substituting the cream cheese and cheddar with your favorite dairy-free alternatives.

Q: How long do leftovers keep?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or enjoy them cold.

Storage Instructions

To store: Place any leftover stuffed peppers in an airtight container and refrigerate for up to three days. Reheat in a 350°F oven for 5-7 minutes, or enjoy them straight from the fridge.

To freeze: While it’s not recommended to freeze the assembled peppers, you can prepare the filling ahead of time and freeze it separately in an airtight container for up to 2 months. Simply thaw, fill, and bake when ready.

Related Recipes

If you loved this recipe, you’ll adore these other easy, cheesy delights:

• Flavor-Packed Stuffed Bell Peppers with Rice and Cheese
• Irresistible Mongolian Chicken Stir-Fry with Scallions and Chili Peppers

Conclusion

Cream Cheese Stuffed Mini Peppers are more than just an appetizer—they’re a celebration of flavor, color, and simplicity. Whether you’re hosting a grand celebration or just treating yourself, this recipe is sure to impress. So grab those peppers and get stuffing—you’re in for a treat!

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