Go Back

Stuffed Mini Peppers

Tender roasted mini sweet peppers filled with a creamy, herbed cheese mixture. A warm, effortless appetizer that's always the first to go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 12 mini sweet peppers about 1 lb
  • 8 oz cream cheese softened
  • 1/2 cup shredded sharp cheddar cheese
  • 1/4 cup finely chopped fresh chives
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil

Equipment

  • baking sheet
  • parchment paper
  • small mixing bowl
  • rubber spatula
  • piping bag or small spoon
  • chef's knife
  • cutting board

Method
 

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Wash and dry the mini peppers. Slice each pepper in half lengthwise through the stem. Use a small spoon to scoop out the white ribs and seeds. Discard stems.
  3. In a small bowl, combine softened cream cheese, shredded cheddar, chives, garlic powder, onion powder, smoked paprika, black pepper, and salt. Stir until smooth and evenly mixed.
  4. Transfer the cheese mixture to a piping bag (or a zip-top bag with a corner snipped). Pipe the filling into each pepper half, mounding slightly. Alternatively, use a small spoon.
  5. Arrange the filled peppers on the prepared baking sheet, spacing them about 1/2 inch apart. Brush the pepper skins lightly with olive oil.
  6. Bake for 18-20 minutes, until the peppers are tender and the filling is puffed and lightly golden around the edges. The peppers should yield gently when pressed.
  7. Let cool on the sheet for 5 minutes before transferring to a serving platter. Serve warm.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 5-7 minutes or in an air fryer at 350°F for 3-4 minutes. Not recommended for freezing. For a dairy-free version, use a plant-based cream cheese and omit the cheddar. To make ahead, assemble the peppers and refrigerate unbaked for up to 24 hours; add 5 minutes to the bake time. Always use a sharp knife when cutting peppers and handle the hot baking sheet with oven mitts.