Warm Cream Cheese Stuffed Mini Peppers

Quick Recipe Version (TL;DR)

• Yield: About 24 pieces (6 appetizer servings)
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes

Quick Ingredients

• 1 lb (about 20–24) mini sweet peppers
• 8 oz (225 g) cream cheese, softened
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp chopped fresh chives or parsley
• 1 small garlic clove, minced (or 1/2 tsp garlic powder)
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• 1/4 tsp fine salt, plus black pepper to taste
• 1–2 tbsp milk or cream (optional, to loosen filling)
• 1 tbsp olive oil, plus more for drizzling
• 1/4 cup seasoned panko breadcrumbs (optional crunchy topping)

Do This

• 1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
• 2. Slice mini peppers in half lengthwise, leaving stems on if possible. Scoop out seeds and membranes.
• 3. In a bowl, mix cream cheese, cheddar, Parmesan, herbs, garlic, onion powder, smoked paprika, salt, pepper, and milk/cream (if using) until smooth.
• 4. Spoon or pipe the cream cheese mixture into each pepper half, mounding it slightly.
• 5. If using, toss panko with 1 tbsp olive oil and sprinkle over the filled peppers. Arrange peppers on the baking sheet and drizzle lightly with olive oil.
• 6. Bake 15–18 minutes, until peppers are tender and the filling is puffed and lightly golden. Cool 5 minutes, garnish with extra herbs, and serve warm.

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Why You’ll Love This Recipe

• Easy, colorful bites that look impressive but take only about half an hour from start to finish.
• Sweet, tender mini peppers contrast beautifully with the rich, garlicky, cheesy filling.
• Perfect make-ahead party snack: assemble earlier, then bake just before guests arrive.
• Very flexible: adjust the heat, swap cheeses, or add bacon, herbs, or breadcrumbs for crunch.

Grocery List

• Produce: 1 lb mini sweet peppers, 1 small garlic clove, fresh chives or parsley, optional green onions for garnish.
• Dairy: Cream cheese (8 oz block), shredded sharp cheddar cheese, Parmesan cheese, milk or cream (optional).
• Pantry: Olive oil, seasoned panko breadcrumbs (optional), smoked paprika, onion powder, fine salt, black pepper.

Full Ingredients

Peppers

• 1 lb mini sweet peppers (about 20–24 peppers)

Creamy Cheese Filling

• 8 oz (225 g) cream cheese, softened to room temperature
• 1/2 cup (50 g) shredded sharp cheddar cheese
• 1/4 cup (25 g) finely grated Parmesan cheese
• 2 tbsp finely chopped fresh chives or flat-leaf parsley (plus extra for garnish)
• 1 small garlic clove, very finely minced, or 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika (or sweet paprika, if preferred)
• 1/4 tsp fine sea salt, or to taste
• 1/8 tsp freshly ground black pepper, or to taste
• 1–2 tbsp milk or cream (optional, to make the filling slightly looser and extra creamy)

Crunchy Topping (Optional but Delicious)

• 1/4 cup seasoned panko breadcrumbs
• 1 tbsp olive oil

For Baking and Serving

• 1–2 tsp olive oil, for drizzling over the peppers before baking
• Extra chopped herbs, for garnish

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Preheat your oven to 400°F (200°C), positioning a rack in the middle. Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. Lightly mist the parchment with nonstick spray or brush with a tiny bit of olive oil so any melted cheese that escapes will release easily.

Step 2: Prep and halve the mini peppers

Rinse the mini sweet peppers under cool water and pat them thoroughly dry with a clean kitchen towel. Using a small sharp knife, slice each pepper in half lengthwise, from the stem end to the tip. If possible, leave the stems attached to each half; they look pretty and make the peppers easier to pick up. With your fingers or a small spoon, gently scoop out and discard the seeds and white membranes, creating neat little “boats.” Arrange the hollowed pepper halves on the prepared baking sheet, cut side up, so they are stable and not tipping over.

Step 3: Make the creamy cheese filling

In a medium mixing bowl, add the softened cream cheese. If it is very firm, mash it with a fork for a minute to smooth it out. Add the shredded cheddar, grated Parmesan, chopped chives or parsley, minced garlic (or garlic powder), onion powder, smoked paprika, salt, and black pepper. Using a sturdy spoon or a hand mixer on low speed, beat everything together until the mixture is smooth and evenly combined. If the filling feels very stiff, add 1–2 tablespoons of milk or cream, a little at a time, mixing until it becomes creamy and spreadable but still thick enough to hold its shape when spooned into the peppers. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Step 4: Fill the mini peppers generously

Using a small spoon or a piping bag (you can use a zip-top bag with a corner snipped off), fill each pepper half with the cream cheese mixture. Aim to fill them from end to end, with a slightly domed top. Try not to overfill to the point where the cheese spills over the sides, as this can burn on the pan. Once filled, gently nudge the peppers so they sit firmly on the baking sheet. Grouping them closely together can help keep them upright while baking.

Step 5: Add the optional crunchy topping

If you would like a crispy, golden top, prepare the panko mixture. In a small bowl, combine the seasoned panko breadcrumbs and 1 tablespoon olive oil. Stir with a fork until all crumbs are lightly coated; they should look slightly damp and glisten. Sprinkle a pinch of the oiled breadcrumbs over the top of each stuffed pepper, pressing very lightly so they adhere to the cheese. Drizzle or brush the tops of the peppers with 1–2 teaspoons of olive oil to encourage browning, especially if you are not using panko.

Step 6: Bake until tender, melty, and lightly golden

Slide the baking sheet into the preheated oven and bake for 15–18 minutes, or until the peppers are softened, the filling is puffed and just starting to turn golden at the edges, and any breadcrumbs are toasted. For slightly firmer peppers, check at 14–15 minutes; for softer, sweeter peppers with a bit more caramelization, leave them in closer to 18–20 minutes. If you like a deeper golden top, you can switch the oven to broil on high for the last 1–2 minutes, watching very carefully so they do not burn.

Step 7: Garnish, cool slightly, and serve warm

Remove the baking sheet from the oven and let the peppers cool for about 5 minutes. This allows the filling to set slightly, making them easier to handle and preventing burned tongues. Transfer the stuffed mini peppers to a serving platter or leave them in a rustic baking dish or cast-iron skillet for a cozy presentation. Sprinkle with a bit of extra chopped herbs for freshness and color. Serve warm as a handheld appetizer, snack, or side dish. They are delicious on their own or alongside grilled meats, a big salad, or a game-day spread.

Pro Tips

• Soften cream cheese quickly: If you forgot to bring it to room temperature, cut the cream cheese into cubes and microwave for 10–15 seconds at a time, just until pliable but not melted.
• Choose similar-sized peppers: Try to pick mini peppers that are roughly the same size so they cook evenly and finish at the same time.
• Adjust texture with milk or cream: A spoonful or two of milk or cream makes the filling extra silky and easier to pipe, but skip it if you want a very firm, dense center.
• Make them milder or bolder: For very gentle flavors, use sweet paprika instead of smoked and reduce the garlic. For a bolder bite, add a pinch of cayenne or red pepper flakes.
• Use a piping bag for neatness: Piping the filling instead of spooning it gives you very tidy, uniform peppers and is faster if you are making a big batch.

Variations

• Bacon and scallion stuffed peppers: Stir 3–4 slices of cooked, crumbled bacon and 2 tbsp finely sliced green onions into the cream cheese mixture. Reduce the added salt slightly to account for the bacon.
• Jalapeño-lime kick: Add 1 finely minced jalapeño (seeds removed for milder heat), 1 tsp lime zest, and a squeeze of lime juice to the filling. Garnish with extra jalapeño slices and cilantro.
• Herby goat cheese blend: Replace half of the cream cheese with soft goat cheese, and increase the fresh herbs to 3–4 tbsp for a tangy, aromatic version.

Storage & Make-Ahead

To make ahead, assemble the peppers up through filling (and adding breadcrumbs, if using), then cover the baking sheet tightly with plastic wrap and refrigerate for up to 24 hours. When ready to bake, uncover and let them sit at room temperature for about 10–15 minutes while the oven preheats, then bake as directed, adding 1–2 extra minutes if needed.

For leftovers, cool the baked stuffed peppers completely, then store them in an airtight container in the refrigerator for up to 3–4 days. Reheat on a baking sheet at 350°F (175°C) for 8–10 minutes, until warmed through and the tops are re-crisped. They can also be reheated briefly in an air fryer at 350°F (175°C) for 4–6 minutes. Freezing is possible but may slightly change the pepper and cheese texture; if you do freeze them, bake straight from frozen at 375°F (190°C), adding several minutes to the cooking time.

Nutrition (per serving)

Approximate values per serving (4 stuffed pepper halves, based on 6 servings, including panko): about 220 calories, 8 g protein, 10 g carbohydrates, 18 g fat, 1 g fiber, 4 g sugar, and 330 mg sodium. Actual values will vary based on the specific brands of cheese, cream, and breadcrumbs you use, and whether you opt for the panko topping.