These vibrant mini peppers are bursting with color and flavor, turning simple ingredients into a crowd-pleasing appetizer that’s as easy to make as it is delicious. Softened cream cheese and sharp cheddar blend into a dreamy, creamy filling, while Parmesan adds a subtle nuttiness that plays off the sweet crunch of each pepper. With just a handful of pantry staples—garlic powder, onion powder, salt, and a dash of black pepper—this recipe is perfect for busy home cooks or kitchen newcomers looking to impress without stress. The quick prep time—around 15 minutes of hands-on work—means you’ll be in and out of the kitchen before your oven even finishes preheating, and a short 20-minute bake transforms those colorful halves into gooey, golden bites.
Whether you’re hosting a game-night gathering, assembling a light snack for movie night, or simply craving something fun and flavorful, these cheese stuffed mini peppers fit every occasion. At roughly 120 calories per serving (based on four servings), they’re a guilt-free indulgence that pairs beautifully with a crisp glass of white wine or a tangy soda for the kiddos. Rated Beginner for difficulty, even if it’s your first time playing with cheese mixtures or roasting vegetables, you’ll breeze through each step. Plus, there’s a brief five-minute rest time to let the peppers set just enough so they’re warm but not scalding, making them safe—and irresistible—to tuck into right away.
I still remember the first time I served these at a backyard BBQ: friends couldn’t stop raving about the creamy, dreamy filling nestled in juicy pepper boats. One guest even asked if I’d brought them from a trendy restaurant! Since then, I’ve tinkered with extra garlic or swapped in a pinch of red pepper flakes for a spicy twist, and every variation has been a hit. It’s amazing how a simple change—like adding chopped fresh chives—brightens the flavor and adds a pop of green against the orange, red, and yellow pepper hues. I promise that once you’ve mixed that tangy, garlicky cheese and piped (or spooned) it into those colorful shells, you’ll be hooked.
Feeling inspired? Let’s dive deeper into the ingredients that make these peppers so crave-worthy—and then I’ll guide you step by step through the baking magic that turns everyday veggies into an unforgettable appetizer.
KEY INGREDIENTS IN CHEESE STUFFED MINI PEPPERS
Every ingredient has its moment to shine, coming together in perfect harmony to create a dish that’s both simple and sophisticated. From the bright, crisp shells of mini peppers to the silky cream cheese base, each element contributes something special—whether it’s texture, flavor, or a pop of color.
- Mini sweet peppers
These petite peppers offer a subtly sweet crunch and vibrant reds, yellows, and oranges that make the dish pop. Their thin walls soften quickly in the oven, creating an ideal vessel for the creamy filling.
- Cream cheese
The silky foundation of our filling, cream cheese brings smoothness and mild tanginess. It binds all the ingredients together, ensuring every pepper half is luxuriously luscious.
- Shredded cheddar cheese
Offering a sharp, robust flavor, cheddar creates gooey strands as it melts, adding depth and a classic cheesy taste that pairs perfectly with cream cheese.
- Parmesan cheese
A sprinkle of grated Parmesan lends a salty, nutty edge, enhancing complexity and giving a light crust to the surface when baked.
- Garlic powder
Infuses an earthy garlic essence without overpowering the pepper’s natural sweetness. It blends seamlessly into the filling for consistent flavor in every bite.
- Onion powder
Adds a mellow, savory underpinning, balancing the cheese’s richness and elevating the overall savory profile.
- Salt
Small but mighty, salt heightens all the flavors, ensuring each cheesy morsel sings on your palate.
- Black pepper
A pinch of ground black pepper brings a gentle heat and aromatic kick, complementing the sweeter components.
- Fresh chives
Bright, herbal notes and a slight oniony crunch come from these vivid green strands—plus they make a pretty garnish if you have extra.
- Olive oil
A light drizzle over the filled peppers prevents sticking, adds a fruity richness, and helps the edges brown to golden perfection.
HOW TO MAKE CHEESE STUFFED MINI PEPPERS
Before we jump into the detailed steps, gather all your ingredients and preheat your workspace. You’ll move from washing and slicing to mixing and filling in just a few smooth, straightforward actions. By the end, you’ll have a tray of colorful pepper boats filled with a rich, creamy mixture, ready to bake into bubbly, lightly browned perfection.
1. Preheat the oven to 375°F (190°C). Position a rack in the center to ensure even heat circulation and allow the peppers to roast without burning on the bottom.
2. Wash the mini sweet peppers under cold running water, then dry them thoroughly. Using a sharp knife, cut each pepper in half lengthwise, taking care to remove all seeds and white membranes. This step ensures a clean, attractive boat for your filling.
3. In a large mixing bowl, combine the softened cream cheese, shredded cheddar, grated Parmesan, garlic powder, onion powder, salt, black pepper, and chopped fresh chives. Use a spatula or hand mixer on low speed to mix until the blend is completely smooth and evenly colored.
4. Using a small spoon or a piping bag, fill each pepper half with the cheese mixture. Press gently to spread the filling to the edges, ensuring an even, level top.
5. Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the stuffed peppers in a single layer, filling sides up.
6. Drizzle olive oil over the filled peppers, brushing lightly if needed to coat the edges. This will give them a glossy finish and prevent the cheese from sticking to the sheet.
7. Place the baking sheet in the preheated oven and bake for 15–20 minutes. You’re aiming for softened pepper walls, bubbling cheese, and light golden-brown spots on top.
8. Remove from the oven and let the peppers cool on the sheet for about 5 minutes. This brief rest helps the cheese set slightly so each piece holds its shape.
9. Serve warm as an appetizer or snack. Arrange on a platter or serve directly from the baking sheet—either way, these cheesy delights won’t last long!
SERVING SUGGESTIONS FOR CHEESE STUFFED MINI PEPPERS
After pulling these beauties from the oven, you have a world of serving possibilities that elevate the experience. Whether you’re looking to dazzle guests at a party or enjoy a cozy night in, the presentation and accompaniments you choose can highlight the peppers’ vibrant color, creamy filling, and garlicky kick. Try one—or all—of these ideas to serve your mini pepper masterpieces in style.
- Family-Style Platter
Arrange the warm peppers on a large wooden board or decorative tray. Garnish with extra chopped chives and a dusting of smoked paprika for contrast. It invites guests to dig in and creates a colorful centerpiece.
- Dipping Sauce Duo
Offer two small bowls of tangy marinara and creamy ranch on the side. The sweet roasted peppers pair beautifully with tomato acidity, while the ranch’s cooling creaminess balances the garlic and cheese.
- Mini Skewers
Thread 3–4 stuffed pepper halves onto short bamboo skewers. This playful presentation is perfect for cocktail parties, making it easy for guests to grab a bite without needing a plate.
- Gourmet Bruschetta
Spread a thin layer of fresh ricotta on toasted baguette slices, top each with a halved cheese-stuffed pepper, and finish with a drizzle of balsamic glaze. It’s a refined twist that transforms your appetizers into bite-sized luxuries.
HOW TO STORE CHEESE STUFFED MINI PEPPERS
Whether you’re meal-prepping for the week or saving leftovers for tomorrow’s lunch, proper storage ensures these peppers maintain their creamy texture and vibrant flavor. Follow these tips to keep your cheese-stuffed peppers tasting fresh and delicious—even after they’ve been tucked away in the fridge or freezer.
- Refrigerator Storage
Place cooled peppers in an airtight container, separating layers with parchment paper to prevent sticking. Store in the coldest part of your fridge for up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes to retain that bubbly cheese texture.
- Freezer Method
Flash-freeze the stuffed peppers on a baking sheet until solid, then transfer them to a zip-top freezer bag. They’ll keep well for up to 2 months. Bake from frozen at 375°F for 20–25 minutes, adding a few minutes if needed, until heated through.
- Make-Ahead Filling
Prepare the cheese mixture and store it in a sealed container for up to 2 days in the fridge. When ready, fill fresh pepper halves and bake as directed for last-minute entertaining ease.
- Gentle Reheating
To revive leftovers without drying them out, place peppers in a baking dish, cover loosely with foil, and heat at 325°F for 10–12 minutes. Uncover for the final 2 minutes if you want the tops to regain a bit of color.
CONCLUSION
From prepping vibrant mini sweet peppers to mixing together a rich, well-seasoned cheese filling, this appetizer recipe is a perfect blend of simplicity and showmanship. With just ten core ingredients and beginner-friendly steps, you’ll transform humble produce into a plate of gooey, golden bites ready to impress at any gathering. Whether you stick with the classic cheddar-Parmesan blend or experiment with feta, blue cheese, or spicy jalapeños, these stuffed peppers adapt beautifully to your personal taste. The total hands-on time of 15 minutes plus a quick 20-minute bake makes this an ideal weeknight snack or party starter, while the five-minute cooling period ensures each pepper is warm, gooey, and safe to handle.
Feel free to print this article or save it to your favorite recipe collection for future reference. You’ll also find a FAQ section below to help troubleshoot any questions you might have—whether it’s about ingredient swaps, oven adjustments, or creative serving ideas. If you give these Cheese Stuffed Mini Peppers a try, I’d love to hear how they turned out! Drop a comment, share your own twists and flavor combos, or ask for help if you hit any snags in the kitchen. Your feedback and stories make this cooking journey even more fun—and I can’t wait to see how you make this colorful, flavorful appetizer your own.
Cheese Stuffed Mini Peppers
Description
These vibrant mini peppers are filled with a creamy, cheesy mixture that's bursting with flavor. Perfect as appetizers or a fun snack, they're sure to impress your guests.
Ingredients
Instructions
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Preheat the oven to 375°F (190°C).
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Wash the mini sweet peppers and cut each one in half lengthwise. Remove all seeds and membranes.
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In a large bowl, combine the cream cheese, shredded cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, black pepper, and chives. Mix until well combined and smooth.
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Using a spoon, fill each pepper half with the cheese mixture, pressing slightly to spread the filling evenly.
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Place the stuffed peppers on a baking sheet lined with parchment paper or foil.
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Drizzle olive oil over the peppers to add extra flavor and prevent sticking.
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Bake in the preheated oven for 15-20 minutes, or until the peppers are softened and the cheese is bubbly and lightly browned.
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Remove from the oven and let them cool for a few minutes before serving.
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Serve warm as an appetizer or a delightful snack.
Note
- These cheese stuffed mini peppers can be prepared ahead of time and baked just before serving.
- Feel free to experiment with different cheese combinations, such as adding some feta or blue cheese.
- For a spicy kick, include some finely chopped jalapenos or a pinch of red pepper flakes in the cheese mixture.
- These stuffed peppers make for a colorful and vibrant presentation, perfect for parties and gatherings.
