Perfect Appetizer: Cheesy & Creamy Stuffed Mini Peppers, These Cream Cheese Stuffed Peppers are the perfect simple, cheesy crowd-pleasers for an appetizer! With a melty cheese center inside sweet roasted tiny peppers, they are creamy, savory, and faintly smokey.
Perfect for celebrations, game day, or a basic snack, these stuffed peppers are always a favorite and take just 25 minutes.
If you love cheesy, indulgent dishes, you might also enjoy this Chicken Parm Sandwich a crispy, cheesy delight that’s just as satisfying!
Table of Contents
Why You’ll Love This Recipe
✔ Quick & Easy mix, fill, and bake ready in less than thirty minutes!
✔ Creamy & Cheesy : Cream cheese, cheddar, and mozzarella combined create a perfect gooey texture.
✔ Customizable : Add beef, jalapeños, or even a kick of spices!
✔ Perfect for a nutritious, filling snack, Low-Carb & Keto-Friendly; also great for Any Occasion; serve as an appetizer, side dish, or party favorite.
If you enjoy cheese-based appetizers, you may also love Cottage Cheese Toast—a high-protein snack with endless topping possibilities!
Ingredients
You will need these cheese-filled peppers made with these:
For the Peppers
- Mini delicious Peppers (12, halved & deseeded) : Naturally delicious with the ideal bite-size form.
(Or cut four big bell peppers in quarters.)
For the Filling Made from Cream Cheese
- The rich and creamy basis is cream cheese (eight ounces, softened).
- ½ cup of shredded Cheddar cheese brings sharp, melty richness.
- ¼ cup shredded mozzarella cheese gives it a gooey, stretched feel.
- Optional ¼ cup cooked beef bits provide a salted, smokey crunch.
Regarding Seasonings
- One tsp of garlic powder accentuates a strong, savory taste.
- ½ tsp onion powder gives a little of sweetness.
- Half a teaspoon of smoked paprika provides a modest smokey depth.
- Black pepper (¼ tsp) and salt (½ tsp) wonderfully counter each other.
- For freshness and color, chopped green onions or parsley (one tablespoon) will be the garnish.
👉 The complete ingredient list with measurements is in the recipe card below!
If you want to enhance the flavor of your stuffed peppers, try spreading a bit of Pistachio Butter on the side its nutty and creamy taste pairs beautifully with the cheesy filling.
Making Cream Cheese Stuffed Peppers
First: Prepare and Preheat
- Set your oven to 375°F (190°C).
- Parchment paper lines a baking sheet.
Second: Get the Peppers Ready
- Cut little sweet peppers half-lengthwise and remove the seeds.
- Cut huge bell peppers in half for more servings.
Third: Swirl the Cheese Filling
- Combine cream cheese, shredded cheddar, and mozzarella in a mixing bowl.
- If using beef bits, garlic powder, onion powder, smoked paprika, salt, and black pepper, mix until thoroughly well blended and smooth.
- Spoon or pipe the cheese mixture into every side of the pepper.
- Distribute the filling equally to ensure ideal melting.
Step Five: Bake Till Bubbly
- Stow the stuffed peppers on the baking sheet.
- Bake until the cheese bubbles and becomes just a little brown, 12 to 15 minutes.
Step Six: Present and Garnish
- Please remove it from the oven, then sprinkle it with chopped parsley or green onions.
- Present warm and melty, and savor it!
Pro Advice for the Perfect Stuffed Peppers
✔ For Bite-Size Snacks, Use Mini Peppers. They keep their shape really nicely and taste better.
✔ Don’t Overfill: A little cheese counts a lot!
✔ Make it spicy; toss sliced jalapeños or red pepper flakes for a kick.
✔ Crispy Beef Lovers: Toss more beef chunks on top before baking.
✔ Want Extra Crisp? – Broil for one to two minutes at the end for a golden, somewhat crispy top.
How Should One Present and Pair These Peppers?
- Perfectly matches meats, crackers, and dips on a Charcuterie Board.
- A light, crisp contrast to the cheesy richness is a Fresh Salad.
- Drizzle for an extra kick with spicy hot sauce.
- As a side for grilled meats, steak, chicken, or ribs, it tastes fantastic.
- The best game day snack available a cold drink!
Bonus Idea
Present to dip in sour cream or ranch.
Make Ahead and Organization and Storage
Storing Leftovers
Refrigerated in an airtight container, keep for up to three days.
Reheating
- In the air fryer, reheat for three to four minutes.
- In the oven, at 350°F (175°C), reheat for five to seven minutes.
Freeze?
- One can freeze stuffed peppers ahead of baking.
- Freeze on a baking sheet, then slide into a zip-top bag.
- From frozen, bake for 20 to 25 minutes at 375°F.
Questions and Answers
I could make these ahead of time.
Definitely! Build them ahead of time, refrigerate, and bake when needed.
Can I create anything ketogenic?
Sure! They are inherently low-carb and ketogenic; avoid adding breadcrumbs if at all possible.
Which cheese would be most appropriate?
Though you could also use pepper jack, gouda, or parmesan, cheddar and mozzarella are fantastic.
Could I fry them instead of baking?
Of course! To get bubbling cheese, air-fry at 375°F for 8 to 10 minutes.
Conclusion
These creamy, delicious Cream Cheese Stuffed Peppers are flavorful and perfect for appetizers, snacks, or party platters.
These stuffed little peppers will vanish quickly whether your intended use is for a low-carb snack, a gathering, or to satisfy your cheesy needs!
Try them now to savor every creamy, cheesy morsel! 😀
Happy cooking; enjoy it! 😊
Cream Cheese Stuffed Peppers
Equipment
- Oven
- Baking sheet
Ingredients
For the Peppers
- 12 mini sweet peppers or 4 large bell peppers, halved
For the Filling
- 8 oz cream cheese softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup cooked beef bits optional
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Garnish
- 1 tablespoon chopped green onions or parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice mini peppers in half lengthwise and remove seeds. If using large bell peppers, cut into quarters.
- In a mixing bowl, combine cream cheese, cheddar cheese, mozzarella, beef bits (if using), garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well.
- Fill each pepper half with the cream cheese mixture, spreading evenly.
- Place stuffed peppers on the baking sheet and bake for 12-15 minutes, until the cheese is bubbly and slightly golden.
- Remove from the oven and garnish with chopped green onions or parsley.
- Serve warm as a delicious appetizer or side dish.