There’s something so satisfying about bite-sized appetizers, isn’t there? Especially when they’re loaded with creamy, cheesy goodness. These Cream Cheese Stuffed Peppers are the perfect blend of sweet, creamy, and savory flavors, all packed into an adorable little mini bell pepper shell. Whether you’re whipping them up for game day, a holiday party, or a casual snack session, this recipe is a total winner.

What I love most about this recipe is how simple it is to prepare—minimal ingredients, easy steps, and only a handful of minutes in the oven. And the best part? These stuffed peppers look so vibrant and inviting when they come out of the oven, with golden, bubbly cheese peeking through the colorful pepper halves.

I first made these on a whim for a family get-together. You know those moments where you’re scrambling for something quick and impressive to put on the table? This recipe saved the day. My family devoured them before I even had a chance to grab a second helping. Now, they’re a staple in my appetizer rotation, and I love experimenting with different fillings and toppings to keep things fresh and fun.

Let’s dive into what makes these Cream Cheese Stuffed Peppers so irresistible and how you can easily recreate them at home.

Why You’ll Love This Cream Cheese Stuffed Peppers Recipe

First and foremost, these stuffed peppers are a breeze to make. Even if you’re not a confident cook, you’ll be amazed at how effortlessly this dish comes together. The filling is a one-bowl wonder, and the peppers require just a quick slice and de-seeding before they’re ready to be stuffed.

The flavor combination is another big selling point. The creamy filling, made with cream cheese and sharp cheddar, is rich and satisfying, while the natural sweetness of the mini bell peppers balances everything out. Add a sprinkle of fresh herbs on top, and you’ve got a dish that tastes as good as it looks.

These peppers are also incredibly versatile. They work as a standalone appetizer, a side dish, or even a light lunch if you’re in the mood for something cheesy and delicious. Plus, they’re a hit with kids and adults alike.

Lastly, they’re customizable. Want a little kick? Toss in some diced jalapeños or a pinch of cayenne pepper. Looking for a meatier version? Add some crumbled turkey bacon or shredded chicken to the mix. The possibilities are endless, and you can tweak the recipe to suit your taste buds perfectly.

Preparation Time and Servings

Total Time: 25 minutes (10 minutes prep, 12-15 minutes bake)
Servings: Makes 16 stuffed pepper halves (serves 4 as an appetizer)
Calories per serving: 100

Ingredients of the Cream Cheese Stuffed Peppers

Here’s what you’ll need to bring this cheesy appetizer to life:

Mini Bell Peppers: 8 mini peppers, halved lengthwise and seeded. These are the perfect size for bite-sized snacks, and their natural sweetness pairs beautifully with the cheesy filling.
Cream Cheese: 6 ounces, softened. Go for plain or a flavored variety like garden vegetable for an extra kick.
Cheddar Cheese: 2 ounces (about ½ cup shredded). Sharp cheddar adds a rich, tangy flavor, but feel free to swap it with your favorite cheese.
All-Purpose Seasoning: 1 teaspoon. A simple seasoning blend works wonders to enhance the overall flavor.
Chives or Parsley (for garnish): 2 tablespoons, finely chopped. This adds a fresh, vibrant touch to the finished dish.

Optional add-ins: Crumbled turkey bacon, diced jalapeños, or a sprinkle of smoked paprika for extra flair.

Step-by-Step Instructions to make the Cream Cheese Stuffed Peppers

Step 1: Prep Your Peppers

Start by preheating your oven to 400°F (200°C). While the oven heats, slice each mini bell pepper in half lengthwise. Use a small spoon or the tip of a knife to gently remove the seeds and any white membrane inside. Arrange the halved peppers cut-side up on a rimmed baking sheet. Pro tip: Line the baking sheet with parchment paper for easy cleanup.

Step 2: Mix the Filling

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, and all-purpose seasoning. Use a fork or spatula to mix everything together until the filling is smooth and well combined. If you’re adding any optional ingredients like turkey bacon or jalapeños, stir them in at this stage.

Step 3: Stuff the Peppers

Using a small spoon, scoop the cheese mixture and fill each pepper half generously. You want the filling to be slightly mounded for that irresistible, gooey bite. Don’t worry about making them perfect—they’ll still taste amazing no matter how they look.

Step 4: Bake to Perfection

Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the cheese is melted and bubbly with a golden hue. Keep an eye on them toward the end of the baking time to ensure they don’t overcook.

Step 5: Garnish and Serve

Once the peppers are out of the oven, transfer them to a serving platter and sprinkle with chopped chives or parsley for a pop of color and flavor. Serve them warm, and watch them disappear in minutes!

How to Serve the Cream Cheese Stuffed Peppers

These Cream Cheese Stuffed Peppers are incredibly versatile, and there are so many ways to enjoy them:

As an Appetizer: Arrange them on a platter and serve them warm at your next party or gathering.
With Dipping Sauces: Offer a side of ranch dressing, sour cream, or spicy sriracha mayo for dipping.
As a Side Dish: Pair them with grilled chicken, fish, or a fresh green salad for a complete meal.

Tips for Success

Choose Fresh Peppers: Look for mini bell peppers that are firm, brightly colored, and free from wrinkles.
Soften the Cream Cheese: Let the cream cheese sit at room temperature for about 20 minutes before mixing to make it easier to work with.
Don’t Overfill: While it’s tempting to pile on the cheese mixture, leave a little room for it to expand as it bakes.
Watch the Baking Time: Every oven is slightly different, so keep an eye on the peppers as they bake to prevent overcooking.
Add Crunch: For an extra layer of texture, sprinkle breadcrumbs or crushed crackers over the filling before baking.

Recipe Variations

One of the best things about this recipe is how adaptable it is. Here are a few fun ways to switch things up:

Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños to the filling for a bit of heat.
Meaty Upgrade: Stir in cooked, crumbled turkey bacon or shredded chicken for a heartier version.
Cheese Swap: Try goat cheese, mozzarella, or pepper jack for a different flavor profile.
Vegan Option: Use plant-based cream cheese and shredded cheese for a vegan-friendly appetizer.

Storing and Reheating

If you happen to have any leftovers (a rare occurrence in my house), here’s how to store and reheat them:

Refrigeration: Place the stuffed peppers in an airtight container and store them in the fridge for up to 5 days.
Freezing: Arrange the stuffed peppers on a baking sheet and freeze them until solid. Transfer them to a freezer-safe container or bag and store for up to 3 months.
Reheating: For best results, reheat the peppers in a 350°F oven for 5–7 minutes. You can also microwave them for about 30 seconds, but they may lose a bit of their crispness.

Frequently Asked Questions about these Cream Cheese Stuffed Peppers Recipe

Can I use large bell peppers instead of mini peppers?
Yes, you can! Simply cut large bell peppers into smaller pieces or quarters and adjust the baking time slightly.

Can I make these ahead of time?
Absolutely! You can prep the peppers and filling in advance, assemble them, and store them in the fridge until you’re ready to bake.

What if I don’t have all-purpose seasoning?
No problem. A simple mix of salt, pepper, garlic powder, and onion powder will work beautifully.

Are these peppers gluten-free?
Yes, the recipe as written is naturally gluten-free.

Conclusion

These Cream Cheese Stuffed Peppers are the ultimate crowd-pleasing appetizer. With their creamy, cheesy filling and colorful pepper shells, they’re as visually appealing as they are delicious. Whether you’re making them for a party or a cozy night in, you’ll love how simple and satisfying this recipe is.

So, what are you waiting for? Grab some mini bell peppers, fire up your oven, and give this recipe a try. Don’t forget to snap a photo and share your creations—I’d love to see how they turn out!

Cream Cheese Stuffed Peppers – Easy Appetizer Recipe

Author: Sarah Lawson
Total Time: 25 minutes
Yield: 16 pepper halves (serves 4) 1x
Diet: Gluten Free

Print Recipe

Description

Cream Cheese Stuffed Peppers are a quick and flavorful appetizer featuring sweet mini bell peppers filled with a creamy cheese mixture and baked to golden perfection. Perfect for parties, game days, or a satisfying snack!

Ingredients

Scale

8 mini bell peppers, halved and seeded
6 oz cream cheese, softened
2 oz cheddar cheese, shredded (about ½ cup)
1 tsp all-purpose seasoning
2 tbsp chopped chives or parsley (for garnish)

Instructions

Preheat oven to 400°F (200°C).
Halve the peppers lengthwise, remove seeds and ribs, and place them on a baking sheet.
Mix cream cheese, shredded cheddar, and seasoning in a bowl until smooth.
Spoon the cheese mixture into each pepper half.
Bake for 12–15 minutes until cheese is bubbly and golden.
Garnish with chives or parsley and serve warm.

Notes

Use parchment paper for easy cleanup.
Soften cream cheese for easier mixing.
Optional: Add crumbled turkey bacon or diced jalapeños to the filling for variety.

Prep Time: 10 minutes
Cook Time: 12–15 minutes
Category: Appetizer
Method: Baking
Cuisine: American