Easy Stuffed Mini Peppers Recipe
Bursting with creamy, cheesy flavor and an irresistible crunch, these Easy Stuffed Mini Peppers are the appetizer dreams are made of! They’re a riot of color on the plate, a hit of savory goodness in every bite, and best of all, they come together faster than you can say “party starter.” Whether you’re feeding a crowd or snacking solo, this dish has all the charm of classic comfort food but feels fun and bright thanks to those jewel-toned peppers. Trust me, once you try them, you’ll want to make them on repeat for every get-together, game night, or just because you’re craving something delicious.
Ingredients You’ll Need
The beauty of these Easy Stuffed Mini Peppers lies in the simple, yet flavorful lineup of ingredients. Each one pulls its weight, bringing either creamy texture, bold taste, or pops of color to the finished dish. Here’s what you’ll need—and why you don’t want to skip a single component!
- Mini sweet peppers: These bite-sized beauties add crunch, sweetness, and loads of vibrant color to every tray.
- Cream cheese (softened): The base of the filling, lending a rich, dreamy creaminess that holds everything together.
- Shredded cheddar cheese: For melty, tangy flavor and that all-important gooey pull.
- Grated Parmesan cheese: A sprinkle of Parmesan brings salty depth and a little extra luxuriousness to the filling.
- Green onions (finely chopped): For freshness and a gentle kick of oniony sharpness in every bite.
- Garlic powder: Just a pinch adds warm, savory flavor without overpowering the other ingredients.
- Smoked paprika: This subtle spice adds a whisper of smokiness that really makes the flavor pop.
- Salt and pepper: Simple, but essential for bringing all the flavors together and making them shine.
- Optional garnish: chopped parsley or chives: Finish with a fresh, herby note and a burst of green for the perfect look.
How to Make Easy Stuffed Mini Peppers
Step 1: Prep Your Peppers
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper for easy cleanup. Next, slice the mini sweet peppers lengthwise and gently remove any seeds. Halving them not only makes them the perfect size for snacking, but also creates the perfect little boat for that creamy filling.
Step 2: Mix the Creamy Filling
In a medium mixing bowl, add the softened cream cheese, shredded cheddar cheese, grated Parmesan, chopped green onions, garlic powder, smoked paprika, plus a bit of salt and pepper. Using a fork or hand mixer, blend until you have a smooth, well-mixed filling that’s flecked with green and just begging to be tasted.
Step 3: Fill the Peppers
Now for the fun part! Use a small spoon (or a piping bag, if you’re feeling fancy) to scoop the cheesy mixture into each pepper half. Don’t be shy here—fill them generously so every bite is indulgent and packed with flavor.
Step 4: Bake to Perfection
Arrange your filled peppers on the lined baking sheet, giving them a little space so they roast evenly. Slide the tray into the oven and bake for 12–15 minutes. You’re looking for tender-pepper halves and a bubbling, slightly golden top to the filling.
Step 5: Garnish and Serve
Once out of the oven, let the Easy Stuffed Mini Peppers cool for a few minutes. Sprinkle with chopped parsley or chives for a burst of color and freshness. These are delicious served warm, but they’re also just as dreamy at room temperature—perfect for parties or make-ahead snacking.
How to Serve Easy Stuffed Mini Peppers
Garnishes
Top your Easy Stuffed Mini Peppers with a shower of fresh herbs like parsley or chives to add color and a bit of brightness. A light dusting of extra Parmesan or a sprinkle of smoked paprika over the top can also make them look as good as they taste. Don’t forget a drizzle of good olive oil if you want something a little extra for presentation.
Side Dishes
These stuffed peppers pair perfectly with crisp salads, a platter of fresh veggies and hummus, or even alongside a bowl of soup to make a heartier meal. For parties, add them to a cheese board or serve with crackers and olives for a full-on appetizer spread everyone will rave about.
Creative Ways to Present
Arrange your Easy Stuffed Mini Peppers in a rainbow on a large platter for maximum color impact, or place them in rustic rows on a wooden board for a casual gathering. You can even skewer them for a fun, bite-sized presentation or add edible flowers and microgreens when you want to really impress your guests!
Make Ahead and Storage
Storing Leftovers
Once your Easy Stuffed Mini Peppers have cooled to room temperature, pop any leftovers into an airtight container and refrigerate. They’ll stay delicious for up to 3 days, making them a perfect snack to nibble on throughout the week. If the filling firms up, give them a quick zap in the microwave before serving for maximum creaminess.
Freezing
You can absolutely freeze these stuffed peppers before baking! Arrange them on a tray, freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to enjoy, bake straight from frozen, just adding a few extra minutes to the baking time to ensure they’re hot through and bubbly.
Reheating
For the best texture, reheat Easy Stuffed Mini Peppers in a 350°F oven for about 8–10 minutes, or until heated through. Microwaving works in a pinch, especially if you’re just warming up one or two, but the oven keeps the peppers crisp and the filling perfectly melty.
FAQs
Can I add protein to the filling?
Absolutely! You can stir in cooked, crumbled bacon, chopped cooked chicken, or even finely diced ham for a little extra heartiness and flavor. The filling is super versatile, so feel free to make it your own.
Are Easy Stuffed Mini Peppers gluten-free?
Yes, this recipe is naturally gluten-free, making it a wonderful choice for anyone avoiding wheat or gluten. Always double-check your cheese labels if you’re highly sensitive, but most will be gluten-free by default.
Can I make them dairy-free?
Sure! Use your favorite non-dairy cream cheese and vegan cheese alternatives. The flavors and textures will be a little different, but they’ll still be creamy, delicious, and packed with pizzazz.
How far ahead can I prep them?
You can fill the peppers and store them in the fridge, unbaked, for up to 24 hours in advance. When ready to serve, just pop them in the oven, adding a couple of extra minutes to the bake time if they are chilled.
What if I don’t have smoked paprika?
No worries! You can use regular paprika for color, or swap in a pinch of chili powder for a different spin. Or, simply leave it out—your Easy Stuffed Mini Peppers will still be full of flavor.
Final Thoughts
If you’re looking for a crowd-pleasing, colorful appetizer that’s as fun to make as it is to eat, you simply have to try Easy Stuffed Mini Peppers. With every bite, you’ll see why they’re always the first thing to disappear at any party. Grab a bag of peppers and get ready to dazzle your taste buds!
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Easy Stuffed Mini Peppers Recipe
- Total Time: 30 minutes
- Yield: 24 stuffed pepper halves 1x
- Diet: Vegetarian, Gluten-Free
Description
These Easy Stuffed Mini Peppers are the perfect appetizer or snack for any occasion. Creamy and cheesy, with a hint of smoky flavor, these bite-sized treats are sure to impress your guests.
Ingredients
Filling:
- 1 pound mini sweet peppers, halved lengthwise and seeds removed
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 green onions, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnish:
- Chopped parsley or chives
Instructions
- Preheat the oven: to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the filling: In a medium mixing bowl, combine cream cheese, cheddar cheese, Parmesan cheese, green onions, garlic powder, smoked paprika, salt, and pepper. Mix until smooth.
- Stuff the peppers: Spoon or pipe the filling into each mini pepper half and arrange them on the baking sheet.
- Bake: for 12–15 minutes until peppers are tender and filling is heated through.
- Finish and serve: Remove from the oven, cool slightly, garnish with parsley or chives, and serve warm or at room temperature.
Notes
- For added flavor, mix in cooked and crumbled bacon or finely chopped spinach into the filling.
- You can make these ahead and refrigerate before baking—just add 2–3 minutes to the baking time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 80
- Sugar: 3 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
