Stuffed mini peppers are a delicious and versatile appetizer perfect for any occasion! They are made with small bell peppers and stuffed with a cheesy filling. This quick and easy 25-minute appetizer is great for game days, entertaining family and friends, and more!
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Why You’ll Love This Recipe
- These cream cheese stuffed mini peppers are a delicious and flavorful appetizer!
- Perfect for parties or potlucks.
- They are easy to make and can be on the table in under 30 minutes.
- They are versatile and can be customized to your liking.
- They are a budget-friendly appetizer that is perfect for a weeknight get-together.
- Even kids love them!
- They can be made ahead of time and baked later. This saves you time in the kitchen.
- This recipe is naturally gluten-free and nut-free.
- Check out these Stuffed Sweet Peppers for another fun appetizer recipe!
- We also love these Deconstructed Stuffed Peppers for dinner.
Ingredients & Substitutes
These are the ingredients and substitutes for stuffed mini peppers. Scroll down to the recipe card below for the entire recipe.
Slice the mini bell peppers in half. Scoop out the seeds.
Use softened cream cheese. This is much easier to work with than cold cream cheese.
Shredded cheddar cheese adds a delicious cheesy flavor! Feel free to use another type of shredded cheese.
Finely chopped green onions, diced tomatoes, and crumbled bacon add freshness and flavor.
Garlic powder, onion powder, salt, and pepper add even more flavor. Feel free to adjust these to suit your taste.
Lastly, top with chopped fresh parsley or cilantro if desired.
Taste & Texture
Stuffed mini peppers have a delicious and flavorful taste with a tender and crispy texture.
The peppers are tender and the filling is flavorful and gooey. The cheese adds a nice richness and the vegetables add a bit of freshness.
In addition, the crumbled bacon adds a salty and savory flavor.
How to Make
First, preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cut the tops off the mini peppers and slice them in half lengthwise. Remove the seeds. Place the pepper halves on the prepared baking sheet.
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, green onions, diced tomatoes, diced bacon, garlic powder, onion powder, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Spoon the cream cheese mixture into each pepper half, filling them generously. Smooth the filling with the back of the spoon.
Place the baking sheet with the stuffed peppers in the preheated oven. Bake for about 15 to 20 minutes or until the peppers are slightly softened, and the filling is hot and bubbly.
Once cooked, remove the stuffed peppers from the oven and let them cool for a few minutes. Optionally, garnish with chopped fresh parsley or cilantro for added flavor and presentation.
Finally, serve the stuffed mini peppers warm as an appetizer or snack.
Expert Tips for Success
Here are a few expert tips and tricks for making the best stuffed mini peppers.
Use small bell peppers. This will make it easier to stuff them and they will cook more evenly.
Don’t overstuff the peppers. This will prevent them from cooking evenly.
Use a variety of fillings to create your own unique flavor combination. These are customizable!
Bake the peppers until they are tender and the filling is heated through.
Flavor Variations & Add-Ins
Stuffed mini peppers can be customized to your liking. Here are a few ideas for flavor variations.
Add in brown rice to the filling.
Use different types of cheese, such as cheddar cheese, Monterey Jack cheese, or Parmesan cheese.
Use different types of vegetables, such as onions.
Add different proteins, such as ground beef, chicken, or turkey.
Add different spices, such as cumin, chili powder, or paprika.
How to Serve & Store
Stuffed mini peppers are best served hot and fresh.
However, they can also be stored in the refrigerator for up to 3 days.
To reheat, simply bake them in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes, or until heated through.
Frequently Asked Questions (FAQs)
Yes, you can eat the skins of the peppers.
Yes, you can make these ahead of time and bake them later. To do this, stuff the peppers and then wrap them tightly in plastic wrap. Refrigerate for up to 24 hours. When you are ready to bake, remove the peppers from the refrigerator and let them sit at room temperature for 30 minutes before baking.
Mini peppers are a smaller, sweeter variety of bell peppers.
Bake leftover mini stuffed peppers until heated through.
USA Pan 3 Piece Cookie Sheet Set: This cookie sheet set is great for baking these mini peppers.
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