Get ready for a delicious appetizer that’s bursting with gooey cheese and vibrant flavors! These Cream Cheese Stuffed Mini Bell Peppers are a delightful combination of creamy, zesty, and savory notes, perfectly packed into tender, sweet mini bell peppers. They’re incredibly easy to make and make a perfect appetizer or snack for any occasion, from casual gatherings to elegant parties.
Why I Love This Recipe
These Cream Cheese Stuffed Mini Bell Peppers are an absolute hit whenever I serve them, and I absolutely adore them! What I love most is the incredible balance of flavors and textures. The natural sweetness of the mini bell peppers, which tenderizes beautifully in the oven, provides the perfect vessel for the rich, tangy cream cheese filling. The combination of shredded sharp cheddar and the optional savory beef bacon adds depth and a delightful chew, while fresh chives, garlic powder, and onion powder infuse the filling with aromatic goodness. They’re quick to assemble, bake up beautifully, and look so vibrant and appealing on a platter. It’s a fantastic, fuss-free option for any gathering, and they always disappear fast!
Ingredients
Here’s what you’ll need to create these delicious Cream Cheese Stuffed Mini Bell Peppers:
- 12 mini sweet bell peppers, halved lengthwise and deseeded
- 8 oz cream cheese, softened
- ½ cup shredded sharp cheddar cheese
- ¼ cup crumbled beef bacon (optional, cooked crispy)
- 2 tbsp chopped fresh chives
- ½ tsp garlic powder
- ¼ tsp onion powder
- Salt and black pepper to taste
- Optional garnish: extra chopped fresh chives or paprika
Swaps and Notes
- Mini Sweet Bell Peppers: Use a mix of colors (red, orange, yellow) for a vibrant presentation. Ensure they are halved lengthwise and thoroughly deseeded.
- Cream Cheese: Ensure your cream cheese is completely softened to room temperature for a smooth, lump-free filling. Full-fat cream cheese is recommended for richness.
- Sharp Cheddar Cheese: Adds a bold, cheesy flavor. Other good melting cheeses like Monterey Jack, Colby Jack, or even pepper jack (for extra heat) can be used.
- Crumbled Beef Bacon (Optional): Adds a wonderful smoky, salty crunch. You can use regular pork bacon, cooked and crumbled, or even a vegetarian bacon substitute.
- Fresh Chives: Provides a delicate oniony flavor and freshness. Green onions (finely chopped) can be used as a substitute for a stronger onion note.
- Garlic Powder & Onion Powder: These fine powders blend seamlessly into the cream cheese for a savory background.
- Seasoning: Salt and black pepper are essential. Adjust to your taste preferences. A pinch of cayenne pepper can be added to the filling for a subtle kick.
Directions
Let’s get these delicious Cream Cheese Stuffed Mini Bell Peppers baked!
- Preheat Oven & Prep Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup, or lightly grease it.
- Prepare Peppers: Wash the 12 mini sweet bell peppers. Slice each pepper in half lengthwise and carefully remove all seeds and membranes. Arrange the deseeded pepper halves on the prepared baking sheet, cut-side up.
- Prepare Cream Cheese Filling: In a medium-sized bowl, combine the 8 oz softened cream cheese, ½ cup shredded sharp cheddar cheese, ¼ cup crumbled beef bacon (if using), 2 tablespoons chopped fresh chives, ½ teaspoon garlic powder, ¼ teaspoon onion powder, and salt and black pepper to taste. Mix everything well with a spoon or electric mixer until the mixture is creamy and well blended.
- Stuff Peppers: Spoon or pipe the cream cheese mixture generously into each mini pepper half. You can use a small spoon, or for a neater look, transfer the mixture to a piping bag with a wide tip (or a ziptop bag with the corner snipped off) and pipe it into the peppers.
- Bake: Arrange the stuffed peppers evenly on the baking sheet. Place the baking sheet in the preheated oven and bake for 15–18 minutes, or until the cheese is melted and bubbly, and the peppers are slightly tender (they should still have a bit of a bite).
- Cool & Garnish: Remove from the oven. Let them cool slightly for a few minutes before handling. Garnish with extra chopped fresh chives or a sprinkle of paprika for a vibrant finish, if desired. Serve warm or at room temperature.
Tips for Success
- Soften Cream Cheese: Ensure cream cheese is at room temperature for a smooth, lump-free filling.
- Drain Beef Bacon (if using): If cooking beef bacon (or regular bacon) from scratch, ensure it’s cooked crispy and thoroughly drained of grease before crumbling and adding to the filling.
- Don’t Overbake Peppers: You want the peppers to be slightly tender but still hold their shape and have a little crispness. Overbaking can make them too soft.
- Even Stuffing: Fill each pepper half generously and evenly for consistent flavor in every bite.
- Serve Warm or Room Temp: These are delicious both warm from the oven when the cheese is gooey, and at room temperature when the flavors have melded.
- Customization: For a spicier kick, add a tiny pinch of cayenne pepper or a dash of hot sauce to the cream cheese mixture.
Serving Suggestions and Pairings
These Cream Cheese Stuffed Mini Bell Peppers are a versatile and delicious appetizer or snack, perfect for:
- Party Appetizer: A colorful and easy-to-eat finger food for any gathering.
- Game Day Snack: A flavorful alternative to heavier fried appetizers.
- Holiday Entertaining: Elegant enough for a holiday platter.
- Light Snack: Enjoy a few on their own for a satisfying bite.
- Brunch: A savory addition to a brunch spread.
- For other incredibly popular, crowd-pleasing cheesy appetizers, consider our Easy Cheesy Chicken Sliders with Marinara Garlic Butter or our This Crockpot Nacho Dip Is The Reason I Never Have Leftovers.
Storage and Leftover Tips
These stuffed mini peppers are best enjoyed fresh for optimal texture, but leftovers can be stored.
- Refrigeration: Store any cooled leftovers in an airtight container in the refrigerator for up to 2-3 days. The peppers may soften slightly.
- Reheating: Reheat individual portions in a toaster oven or conventional oven at 300-350°F (150-175°C) until warmed through and the cheese is re-melted. Microwaving is possible but will result in a softer pepper.
- Freezing: Freezing is not generally recommended for this dish due to the cream cheese and fresh vegetables, which can change texture upon thawing and reheating.
More Recipes You Will Love
If you loved the cheesy, creamy, and delightful nature of these stuffed peppers, you’ll definitely want to explore some of our other fantastic, fuss-free appetizer recipes:
- For another easy, cheesy, and addictive chicken bite, check out our Easy Cheese-Stuffed Chicken Wontons with Ranch Golden Crunchy Addictive.
- If you’re a fan of rich, cheesy dips that always disappear, our This Beer Cheese Dip Is My Favorite Party Starter That Disappears In Minutes is a must-try.
- And for an elegant yet effortless appetizer, our This Baked Brie Appetizer Is My Favorite Effortless Way To Impress Guests is perfect.
Final Thoughts
These Cream Cheese Stuffed Mini Bell Peppers are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying appetizer to your table with ease. They’re perfect for any occasion that calls for a touch of cheesy, savory, and fresh goodness in a convenient bite!
Give this recipe a try and let these delightful stuffed peppers become a new favorite! What’s your go-to vegetable-based appetizer? Share your ideas and feedback in the comments below!
Leave a Reply