Cream Cheese Stuffed Mini Peppers (Print-Friendly Version)
Bite-sized mini peppers packed with creamy cheese and herbs—ideal for gatherings or a healthy, easy snack.
# What You’ll Need to Make This:
→ Filling
01 -
225 g cream cheese, softened
02 -
30 g shredded cheddar cheese (optional)
03 -
15 ml sour cream
04 -
5 ml garlic powder
05 -
10 g chopped fresh parsley or chives
06 -
15 ml lemon juice (optional)
07 -
Salt, to taste
08 -
Freshly ground black pepper, to taste
→ Peppers
09 -
12–15 mini bell peppers (red, yellow, or orange)
10 -
Olive oil, for drizzling (optional)
# How to Prepare:
01 -
Wash mini bell peppers thoroughly under cold water. Slice each pepper in half lengthwise and remove seeds and membranes. Set halves aside.
02 -
If desired, lightly drizzle prepared pepper halves with a small amount of olive oil and season with a pinch of salt and pepper to enhance flavor.
03 -
In a medium mixing bowl, combine softened cream cheese, shredded cheddar (if using), sour cream, garlic powder, chopped parsley or chives, lemon juice (if using), salt, and pepper. Blend until smooth and well incorporated, using an electric mixer for best results.
04 -
Taste the filling and adjust seasoning as needed with additional salt, pepper, or fresh herbs.
05 -
Using a small spoon or piping bag, fill each prepared pepper half with the cream cheese mixture, smoothing the tops for neat presentation.
06 -
For optimal flavor and texture, refrigerate the stuffed peppers for 5 minutes before serving to allow the filling to firm and flavors to meld.
07 -
Arrange stuffed peppers on a serving platter. Drizzle with a small amount of olive oil if desired and garnish with additional fresh chopped herbs or a sprinkle of paprika for color. Serve immediately.
# Extra Tips:
01 -
To lighten the filling, substitute with reduced-fat cream cheese.
02 -
Bacon crumbles, diced olives or alternative herbs can be folded into the filling to tailor the flavor.
03 -
For a smoky variation, roast peppers briefly before stuffing.
04 -
Prepared filling can be made ahead and refrigerated separately for up to 2 days; stuff peppers just before serving for optimal freshness.