Cream Cheese Stuffed Mini Bell Peppers Recipe
If you are searching for a vibrant and flavorful appetizer to brighten up any gathering, the Cream Cheese Stuffed Mini Bell Peppers Recipe is exactly what you need. These colorful little peppers, filled with a luscious blend of cream cheese, cheddar, and a hint of smoky paprika, offer a perfect balance of creamy texture and fresh crunch. Their bite-sized charm makes them irresistible finger foods that are easy to make yet impressive enough to wow your guests or satisfy your own snack cravings. This recipe delivers an effortless way to turn simple ingredients into a dazzling dish that’s as pleasing to the eye as it is to the palate.
Ingredients You’ll Need
Gathering these fresh and straightforward ingredients sets the stage for delicious results. Each one plays a vital role in creating the perfect creamy, tangy, and slightly smoky filling that complements the sweet crunch of the mini bell peppers beautifully.
- 12 mini sweet bell peppers: Small and colorful peppers provide the perfect vessel for stuffing and add a natural sweetness and crunch.
- 8 oz cream cheese, softened: The creamy base that brings smoothness and richness to the filling.
- 1/2 cup shredded cheddar cheese: Adds sharpness and melts perfectly to enrich the texture.
- 2 green onions, finely chopped: Brings a fresh, mild onion flavor and a pop of green color.
- 1 clove garlic, minced: Adds a subtle aromatic depth that lifts the entire mixture.
- 1/4 tsp black pepper: Gives just a touch of spicy warmth to balance the creaminess.
- 1/4 tsp smoked paprika (optional): Infuses a gentle smoky note that elevates the flavor to a whole new level.
- Salt to taste: Enhances all the flavors and balances the sweetness of the peppers.
How to Make Cream Cheese Stuffed Mini Bell Peppers Recipe
Step 1: Prepare the Oven and Peppers
Start by preheating your oven to 375°F (190°C). While it warms up, carefully slice off the tops of the mini bell peppers and remove all the seeds. This step creates the perfect little boats ready to hold all the delicious filling.
Step 2: Mix the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese with shredded cheddar cheese, finely chopped green onions, minced garlic, black pepper, smoked paprika if you’re using it, and salt. Stir everything together until the mixture is smooth and well incorporated, with plenty of vibrant flavors melding together nicely.
Step 3: Stuff the Peppers
Using a spoon, generously fill each hollowed mini bell pepper with the cheese mixture. Make sure each pepper gets a good amount of filling to achieve that creamy, cheesy bite every time.
Step 4: Bake to Perfection
Arrange the stuffed peppers on a baking sheet lined with parchment paper to prevent sticking. Bake in the preheated oven for 15 to 20 minutes. You’ll know they’re ready when the peppers become tender, and the filling looks bubbly and is just starting to turn golden on top.
Step 5: Cool and Serve
Once baked, remove the peppers from the oven and let them cool for a few minutes. This helps the filling set slightly so they hold together beautifully when served.
How to Serve Cream Cheese Stuffed Mini Bell Peppers Recipe
Garnishes
To add an extra touch of freshness and visual appeal, sprinkle chopped fresh herbs like parsley, chives, or cilantro over the top before serving. A light drizzle of olive oil or a dusting of smoky paprika can also amp up the flavor and presentation.
Side Dishes
These stuffed mini peppers are fantastic on their own, but they pair wonderfully with crisp salads, grilled meats, or as part of a tapas spread. A chilled cucumber salad or a zesty quinoa bowl makes a nice, refreshing balance to the creamy richness.
Creative Ways to Present
For parties, arrange the peppers on a rustic wooden board or a bright, patterned platter to highlight their colorful nature. You can skewer a few onto toothpicks for easy grab-and-go snacking, or serve them alongside a tangy dipping sauce like ranch or salsa for added fun.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though that’s never guaranteed! — store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making them a convenient and tasty snack for the next day.
Freezing
Freezing stuffed mini bell peppers isn’t recommended as the texture of the fresh peppers changes after thawing, often becoming mushy. For best results, enjoy this Cream Cheese Stuffed Mini Bell Peppers Recipe fresh.
Reheating
To reheat, pop the leftovers in a 350°F (175°C) oven for about 10 minutes until warmed through. This gentle heat helps the cheese soften again without making the peppers too soggy.
FAQs
Can I use other types of cheese in the Cream Cheese Stuffed Mini Bell Peppers Recipe?
Absolutely! Feel free to experiment with cheeses like mozzarella, feta, or pepper jack to customize the flavor. Just pick cheeses that melt well and complement the creamy texture.
Are these peppers suitable for making ahead of time for a party?
Yes, you can prepare the filling and stuff the peppers in advance, then refrigerate them until it’s time to bake. This makes for a stress-free party appetizer that you can pop in the oven right before guests arrive.
Can I make the filling without garlic?
Definitely. If you prefer a milder taste or have a garlic allergy, simply omit the garlic. The other ingredients still deliver plenty of flavor and creaminess.
What if I can’t find mini bell peppers?
If mini peppers aren’t available, you can use small sweet peppers or even sweet banana peppers, adjusting the size of the filling as needed. The key is to have a hollow and tender pepper to hold the creamy mix.
Is this recipe gluten-free?
Yes, the Cream Cheese Stuffed Mini Bell Peppers Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
Final Thoughts
If you haven’t tried this Cream Cheese Stuffed Mini Bell Peppers Recipe yet, what are you waiting for? It’s one of those dishes that’s quick, easy, and endlessly satisfying — bursting with fresh flavor and creamy goodness all wrapped up in a colorful, bite-sized package. Perfect for everything from casual snacking to elegant entertaining, this recipe is sure to become a beloved favorite in your kitchen!
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Cream Cheese Stuffed Mini Bell Peppers Recipe
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Cream Cheese Stuffed Peppers are a delightful appetizer featuring tender mini sweet bell peppers filled with a creamy, flavorful mixture of cream cheese, cheddar, and aromatic seasonings. Baked to perfection, these bite-sized treats offer a combination of smooth, cheesy filling and the slight sweetness of roasted peppers, making them perfect for parties or as a savory snack.
Ingredients
Peppers
- 12 mini sweet bell peppers
Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Salt to taste
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the peppers to a tender and bubbly finish.
- Prepare the peppers. Cut the tops off the mini sweet bell peppers carefully and remove all seeds to create hollow vessels for the cheese filling.
- Make the filling. In a mixing bowl, combine softened cream cheese, shredded cheddar, finely chopped green onions, minced garlic, black pepper, smoked paprika if using, and salt. Mix thoroughly until all ingredients are evenly incorporated.
- Stuff the peppers. Spoon the cheese mixture into each hollowed-out pepper, filling them generously but without overstuffing.
- Arrange on baking sheet. Place the stuffed peppers upright on a baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Bake to perfection. Bake in the preheated oven for 15 to 20 minutes, until the peppers are tender and the cheese filling is bubbly and lightly golden on top.
- Cool and serve. Remove the peppers from the oven and allow them to cool for a few minutes before serving to enjoy the perfect balance of flavors and textures.
Notes
- You can substitute the cheddar cheese with Monterey Jack or mozzarella for a milder flavor.
- To make these peppers spicier, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Serve these as appetizers at parties or as a flavorful side dish for dinner.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
- For a lower fat option, use reduced-fat cream cheese and cheese.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
