These cream cheese stuffed mini peppers are colorful, creamy, cheesy, and beautifully golden on top. Sweet mini peppers are filled with a rich mixture of cream cheese, mozzarella, Parmesan, garlic, and fresh herbs, then baked until tender and bubbling.
They are easy to prepare and perfect for parties, family gatherings, game nights, holiday tables, or a simple low-carb snack. The peppers stay slightly crisp while the filling becomes warm, creamy, and lightly browned.
Prep time: 15 minutes
Bake time: 18–22 minutes
Total time: About 35 minutes
Servings: 6–8
Makes: About 24 stuffed pepper halves
Ingredients
For the peppers
- 12 mini sweet peppers
- 1 tablespoon olive oil
- Pinch of salt
- Pinch of black pepper
For the cheese filling
- 8 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese, divided
- ½ cup finely grated Parmesan cheese
- 2 tablespoons sour cream
- 2 green onions or chives, finely chopped
- 1 garlic clove, finely minced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ¼ teaspoon black pepper
- Pinch of salt, or to taste
Optional additions
- Cooked crumbled bacon
- Finely chopped cooked chicken
- Chopped spinach
- Diced jalapeño
- Red pepper flakes
- Chopped parsley for garnish
Instructions
1. Prepare the oven
Preheat the oven to 400°F or 200°C.
Line a large baking sheet with aluminum foil or parchment paper. Lightly coat it with cooking spray or a small amount of olive oil.
2. Prepare the peppers
Wash and dry the mini sweet peppers.
Cut each pepper in half lengthwise, leaving the stems attached if desired. The stems make the peppers easier to pick up when serving.
Use a small spoon or knife to remove the seeds and pale membranes from the inside.
Arrange the pepper halves cut-side up on the prepared baking sheet.
Brush them lightly with olive oil and season with a small pinch of salt and black pepper.
3. Make the filling
Place the softened cream cheese in a medium mixing bowl.
Add:
- ¾ cup mozzarella
- Parmesan
- Sour cream
- Green onions or chives
- Garlic
- Garlic powder
- Onion powder
- Italian seasoning
- Black pepper
- A small pinch of salt
Mix until smooth and evenly combined.
Taste the filling before adding more salt because Parmesan and mozzarella already contain salt.
4. Fill the peppers
Spoon the cheese mixture into each pepper half.
Use approximately 1–2 tablespoons of filling per pepper, depending on its size.
Gently press the filling into the peppers and mound it slightly above the edges.
Avoid overfilling them too much, as the cheese may spill onto the baking sheet while cooking.
5. Add the cheese topping
Sprinkle the remaining mozzarella over the filled peppers.
You can also add a little extra Parmesan for a more deeply browned top.
6. Bake
Bake for 18–22 minutes, or until the peppers are tender and the cheese is melted and bubbling.
The peppers should still hold their shape and have a slight bite.
7. Broil for extra color
For a golden, lightly blistered topping, switch the oven to broil for the final 1–2 minutes.
Watch closely because cheese can brown very quickly under the broiler.
8. Rest and serve
Remove the peppers from the oven and let them rest for about 5 minutes.
Sprinkle with chopped parsley, chives, or green onions.
Serve warm with ranch dressing, garlic sauce, marinara sauce, or spicy mayonnaise.
Helpful Tips
Soften the cream cheese
Softened cream cheese blends much more easily and creates a smooth filling.
Choose similar-sized peppers
Peppers of similar size cook more evenly and look better on a serving platter.
Do not remove too much of the pepper
Only remove the seeds and membranes. Keeping the pepper walls intact helps them hold the filling.
Avoid overbaking
Overbaked peppers can become too soft and release excess liquid. Bake only until tender and lightly browned.
Use freshly shredded cheese
Freshly shredded mozzarella melts more smoothly than pre-shredded cheese.
Easy Variations
Bacon and Cheese Peppers
Mix ½ cup cooked crumbled bacon into the cheese filling.
Chicken Stuffed Peppers
Add 1 cup finely chopped cooked chicken for a heartier appetizer.
Spinach and Cheese Peppers
Stir in ½ cup cooked spinach that has been squeezed completely dry.
Spicy Stuffed Peppers
Add chopped jalapeño, cayenne pepper, red pepper flakes, or pepper jack cheese.
Pizza-Style Peppers
Spread a small spoonful of pizza sauce inside each pepper before adding the cheese filling. Top with mini pepperoni pieces.
Crab-Stuffed Peppers
Mix finely chopped crab meat into the cream cheese filling for a seafood version.
Air-Fryer Instructions
Preheat the air fryer to 375°F or 190°C.
Arrange the filled peppers in a single layer.
Air-fry for 8–10 minutes, or until the peppers are tender and the cheese is golden.
Cook in batches if necessary.
Make-Ahead Instructions
Prepare and fill the peppers up to one day in advance.
Arrange them in a covered container and refrigerate.
Add the final cheese topping just before baking.
You may need to add 2–3 minutes to the baking time if they are very cold.
Storage
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheating
Oven
Reheat at 350°F or 175°C for 8–10 minutes.
Air fryer
Reheat at 350°F or 175°C for 3–5 minutes.
Microwave
Heat in short intervals until warm. The peppers will be softer when reheated this way.
What to Serve With Them
These stuffed peppers pair well with:
- Ranch dressing
- Garlic aioli
- Marinara sauce
- Fresh salad
- Grilled chicken
- Roasted vegetables
- Party snack boards
- Soup or pasta
Frequently Asked Questions
Can I use regular bell peppers?
Yes. Cut larger bell peppers into quarters or wide strips and fill them the same way. They may need a few additional minutes in the oven.
Can I use low-fat cream cheese?
Yes, although full-fat cream cheese gives the richest and smoothest filling.
Can I serve them cold?
They can be served chilled, but they taste best warm when the cheese is soft and melted.
Why did my filling become watery?
The peppers may have been overbaked, or wet ingredients such as spinach may not have been drained thoroughly.
Can I freeze them?
Freezing is not recommended because the peppers may become watery and the cream cheese filling can change texture.
Final Notes
These cream cheese stuffed mini peppers are simple, colorful, and full of creamy, cheesy flavor. They require only a few ingredients and look beautiful on any appetizer table.
Serve them warm from the oven and expect them to disappear quickly.
