The Best Stuffed Mini Peppers Appetizer You’ll Devour in 10 Minutes (And So Will Everyone Else)

Forget boring party trays. This is the appetizer that disappears before you can say “Who brought these?” Crisp, sweet mini peppers loaded with creamy, savory filling, finished with a golden top—aka snack perfection. They look expensive, taste gourmet, and take less effort than finding parking at a busy restaurant.

Make a batch and watch your guests calculate how many they can grab without looking greedy. Spoiler: they won’t be subtle.

Why You’ll Love This Recipe

• Fast and foolproof: Ready in about 20 minutes with minimal chopping and zero drama.
• Ridiculously crowd-pleasing: Sweet peppers + creamy, herby filling = instant “Can I get the recipe?” moment.
• Make-ahead friendly: Prep and stuff earlier, bake when guests arrive. You look calm; your kitchen looks pro.
• Flexible: Works with bacon, vegetarian swaps, or low-carb tweaks.
  

  You do you.

  
  
• Visually impressive: Bright, colorful, and bite-sized—like edible confetti, but tastier.

Ingredients Breakdown

• Mini sweet peppers (20–24, halved and seeded): The star. Choose firm peppers for easy stuffing and crunch.
• Cream cheese (8 oz, softened): The creamy base. Softening ensures smooth mixing and even filling.
• Shredded sharp cheddar (1 cup): Brings salt, tang, and melty goodness.
• Parmesan, finely grated (1/4 cup): Adds savory punch and helps brown the tops.
• Green onions, finely sliced (2–3): Freshness and a little bite.
  

  Chives also work.

  
  
• Garlic (1–2 cloves, minced) or 1/2 tsp garlic powder: For flavor that pops, not punches.
• Smoked paprika (1/2 tsp): Subtle smokiness. Regular paprika works if that’s what you’ve got.
• Crushed red pepper flakes (1/4–1/2 tsp): Optional heat. Adjust to taste.
• Cooked, crumbled bacon (1/2 cup): Optional but awesome.
  

  For a vegetarian version, skip or sub toasted nuts.

  
  
• Fresh lemon zest (1/2 tsp): Brightness that makes the whole bite sing.
• Salt and black pepper: Season to taste; go easy because cheeses are salty.
• Olive oil (1–2 tsp): For brushing the peppers so they roast nicely.
• Herbs to finish (parsley or chives): Optional garnish for freshness and color.

Instructions

1. Preheat and prep: Heat oven to 400°F (205°C). Line a baking sheet with parchment. Slice mini peppers lengthwise, remove seeds and ribs, and pat dry.
2. Mix the filling: In a bowl, combine cream cheese, cheddar, Parmesan, green onions, garlic, smoked paprika, red pepper flakes, lemon zest, and a pinch of salt and pepper.
   

   Stir until smooth. Fold in bacon if using.

   
   
3. Oil and arrange: Brush pepper halves lightly with olive oil, especially the exteriors. Arrange cut side up so they sit flat.
4. Stuff generously: Spoon or pipe the filling into each pepper, mounding slightly.
   

   Don’t overfill or it may spill—learned that the messy way.

   
   
5. Bake: Roast for 10–12 minutes until the peppers are tender-crisp and the tops are lightly golden. For extra color, broil 1–2 minutes at the end, watching closely.
6. Finish and serve: Sprinkle with herbs and a tiny pinch of flaky salt. Serve warm or at room temp.
   

   Try not to eat them all before company arrives—no promises.

   
   

Storage Tips

• Make-ahead: Stuff peppers up to 24 hours in advance. Cover and refrigerate. Bake straight from the fridge, adding 2–3 minutes.
• Leftovers: Store in an airtight container for 3–4 days.
  

  Reheat at 350°F (175°C) for 6–8 minutes, or air fry at 350°F for 3–4 minutes.

  
  
• Freezing: Freeze stuffed (unbaked) peppers on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F (190°C) for 15–18 minutes. Texture stays surprisingly great.

Health Benefits

• Veg-forward bite: Mini peppers bring vitamin C, fiber, and antioxidants without tasting like “health food.”
• Protein and satiety: Cheese and bacon (or nut) options add protein and fat that keep you full, which means fewer mindless cracker grabs.
• Lower-carb option: Compared to breaded appetizers, these are naturally lower in carbs while still being super satisfying.
• Customizable: Sub in Greek yogurt for part of the cream cheese to boost protein and lighten the feel.

Pitfalls to Watch Out For

• Watery peppers: Not drying the peppers can water down the filling.
  

  Pat them dry—two seconds, big payoff.

  
  
• Runny filling: Over-softened or warm cream cheese can slump. Keep it just soft enough to mix smoothly.
• Under-seasoning: Cheeses are salty, yes, but the filling still needs pepper, paprika, and zest. Taste and adjust before stuffing.
• Uneven baking: Crowding the tray traps steam.
  

  Give the peppers a bit of breathing room for better browning.

  
  
• Over-broiling: Broilers are sneaky. Stay close—30 seconds can shift from golden to “smells like campfire.”

Variations You Can Try

• Mediterranean: Mix in crumbled feta, chopped Kalamata olives, dill, and a touch of oregano. Finish with lemon juice.
• Jalapeño popper vibes: Add extra cheddar, more bacon, and a dash of hot sauce.
  

  Top with crushed pork rinds for crunch, IMO a power move.

  
  
• Veggie lover: Fold in finely chopped spinach and sun-dried tomatoes. Swap bacon for toasted pine nuts.
• Herb and goat cheese: Use half cream cheese, half goat cheese. Add thyme, chives, and honey drizzle after baking.
• Tex-Mex: Stir in taco seasoning, corn kernels, and black beans.
  

  Finish with cilantro and a squeeze of lime.

  
  
• Everything bagel: Sprinkle the tops with everything seasoning pre-bake. Serve with a light drizzle of sour cream + chive sauce.

FAQ

Can I make these without cream cheese?

Yes. Use ricotta whipped with a bit of Parmesan for body, or half goat cheese for tang.

Greek yogurt can replace up to 1/3 of the base for a lighter texture.

Do I have to pre-cook the peppers?

No. Mini peppers bake quickly and keep a nice bite. If you want them softer, pre-roast the halves for 5 minutes before stuffing.

What if I don’t eat bacon?

Skip it and add toasted walnuts, almonds, or pecans for crunch.

You can also use finely diced sautéed mushrooms for umami.

How spicy are these?

Mild by default. The heat comes from red pepper flakes—reduce or remove them if you’re spice-averse, or add jalapeño for more kick.

Can I serve them cold?

They’re best warm or room temperature. Cold works in a pinch, but the filling will firm up and lose some creaminess.

Quick reheat = big flavor return.

What’s the best way to pipe the filling neatly?

Spoon it into a zip-top bag, snip a corner, and squeeze it in like a pastry pro. Less mess, more precision. You’re welcome.

Can I use big bell peppers instead?

You can, but you’ll need to increase bake time to 15–18 minutes and slice into appetizer-sized wedges for serving.

The Bottom Line

These Best Stuffed Mini Peppers Appetizer are low-effort, high-impact bites that make you look like you hired a caterer.

They’re creamy, colorful, customizable, and gone in minutes—because of course they are. Keep a bag of mini peppers on standby, stash cream cheese in the fridge, and you’ve basically unlocked instant party status, FYI. Make them once and watch them become “your thing.”