When it comes to quick and tasty appetizers, it doesn’t get much easier than these delicious Stuffed Mini Peppers. This no-bake snack uses colorful sweet peppers–a perfect choice when you’re not craving super spicy. Filled with cream cheese and topped with everything seasoning, these creamy, crunchy little peppers always fly off the party tray!
Small peppers stuffed with cream cheese? Yes, please! This simple and tasty recipe is a much milder twist on jalapeño poppers–one of my other fav stuffed pepper snacks. Is it just me, or do tiny peppers exist so we can turn them into mini boats filled with tastiness and cheese?!?
I’ll never turn down any kind of cheese filled pepper, but I find myself making these cream cheese stuffed mini sweet peppers time and time again. They’re a staple at any party I host, but they’ve also become a regular side at the dinner table–especially on taco night.
That’s because stuffed mini peppers are incredibly easy to make, have a mild, pleasing flavor, and are totally delicious! Each crunchy bite is filled with a seasoned creamy savoriness that just can’t be beat! And it all comes together in 15 minutes with just 3 ingredients–so quick and easy!
My kids really like these and it’s so hard to say no when they request them (after all, they’re a pretty great after school and lunchbox snack). Plus these stuffed mini sweet peppers are definitely a healthier, low carb option to nachos and other gooey, cheesy taco night favs (sorry nachos, but it’s true).
Why You’ll Love It
| Super easy recipe- Stuffed mini peppers make a great, quick snack, but they’re also the perfect choice for a last minute game day or party appetizer. They can be served immediately after being made, but also keep well in the fridge, giving you the flexibility to make them ahead of time if you wish. Only 3 ingredients and no oven baking- It doesn’t get much simpler when you want to whip up a delicious, fun to eat appetizer! Highly customizable recipe- Feel free to customize these mini stuffed peppers with additional flavors! Some options include adding ranch seasoning to the cream cheese, sprinkling on cheddar, green onions and bacon crumbles, or adding taco meat. |
Ingredients for Cream Cheese Stuffed Mini Peppers
For a full list of ingredients and measurements, see the printable recipe card below
- Sweet mini peppers–these peppers are mild and crunchy and are typically sold in pre-packaged bags (you can also use mini bell peppers for this recipe); try to get a pack that has a variety of colors
- Cream cheese- I used reduced fat plain cream cheese; a garden herb variety would also work well in this recipe
- Everything bagel seasoning- with a variety of seeds and garlic powder, it offers a savory, undeniable crunch (if you can’t find it, see the recipe card below for a homemade version)
Click here for a list of equipment needed for this recipe.
- cutting board and chef’s knife
- small melon scoop (optional, but handy for scooping out the pepper membranes and seeds)
- small spoon
- butter knife (optional, but helpful for smoothing the cream cheese)
How to Make Stuffed Mini Peppers
For a more detailed set of instructions, see the printable recipe card below.
- Wash the mini peppers; halve and scoop out the membranes and seeds.
- Fill each pepper cavity with cream cheese.
- Sprinkle the everything seasoning on top.
- Cover and chill, or enjoy immediately!
Helpful Tips for this Recipe
- I like to keep the pepper stems on for aesthetic appeal. I also think it sometimes makes them easier to pick up!
- A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there’s no seeds remaining. Then I just pat them dry with a paper towel before filling.
- A small scooped, spoon (I often use a 1/2 teaspoon) helps with adding the cream cheese to the pepper cavities. I use a butter knife to spread it, giving it a smooth looking appearance on top.
Storing Stuffed Mini Sweet Peppers
Store in an airtight container and keep refrigerated. Enjoy assembled stuffed mini peppers within 2-3 days.
Because of the cream cheese and fresh peppers, freezing isn’t recommended.
What to Serve with this Mini Stuffed Peppers Recipe
- For parties, luncheons, and potlucks, serve alongside Turkey and Cheese Pinwheels, Zesty Ranch Cheese Ball, Pepperoni Pizza Dip, Cajun Snack Mix, Asparagus Canapés, and Swedish Meatballs with Dill Sauce!
- If you’re enjoying this on Taco Night or taking it to a Cinco de Mayo party, serve it with South of the Border Salsa and Easy Cheesy Guacamole!
- For an oven baked family meal, try Mexican Stuffed Peppers! It’s our favorite!
Stuffed Mini Peppers
Description
Mini Stuffed Peppers are incredibly easy to make, have a mild, pleasing flavor, and are totally delicious! Each crunchy bite is filled with a seasoned creamy savoriness that just can't be beat! And it all comes together in 15 minutes with just 3 ingredients--so quick and easy!
Stuffed Mini Peppers
How to Make Stuffed Mini Peppers:
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Wash the mini peppers; halve lengthwise and scoop out the membranes and seeds.
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Fill each pepper cavity with small spoonfuls of cream cheese. Take your time to make sure each pepper isn't understuffed or overstuffed. I use a butter knife to spread it, giving it a smooth looking appearance on top.
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Sprinkle the everything seasoning on top of the cream cheese. Use your desired amount, but keep in mind that this is a pretty flavorful topping.
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Cover and chill, or enjoy immediately!
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Store leftovers in an airtight container and keep refrigerated. Enjoy assembled stuffed mini peppers within 2-3 days.
Because of the cream cheese and fresh peppers, freezing isn't recommended.
Note
- I like to keep the pepper stems on for aesthetic appeal. I also think it sometimes makes them easier to pick up!
- A small melon scoop comes in handy for removing the membranes and seeds. I like to place the peppers under running water after I do this to flush them out to make sure there's no seeds remaining. Then I just pat them dry with a paper towel before filling.
- If you wish to make your own everything seasoning, use 2 T. poppy seeds, 1 T. white sesame seeds, 1 T. black sesame seeds, 1 T. garlic powder, 1 T. onion powder, & 2 t. sea salt.
