Cold Stuffed Mini Sweet Peppers is perfect as a side dish at any meal. These mini sweet peppers are healthy and have no cholesterol. They are brim-filled with beef, bacon, cheddar cheese and vegetables making them appetizing to children and adults alike. What’s even better is that these peppers can be served warm or cold so they can be used as an appetizer during these hot summers.
Everything Bagel Cheese Stuffed Mini Sweet Peppers
These easy to make Everything Bagel Cheese Stuffed Mini Sweet Peppers are ready in just minutes and are a healthy addition to lunchboxes. They are also an excellent snack or appetizer.
You may have seen this trend. I have seen various versions of Everything Bagel Cheese Stuffed Peppers all over the internet and on Pinterest. And they looked delicious. So, with back to school season upon us and my constant mission for yummy yet healthy lunchbox ideas, I knew now was the time to give them a try.
I’m glad I did.
When I say that these are easy to make, I mean it! These Everything Bagel Cheese Stuffed Mini Sweet Peppers only need 3 ingredients and just your prep time. You can serve them cold, which makes them perfect for lunches or you can serve them warm for an appetizer or snack.
Key Ingredients
- Mini Sweet Peppers
- Spreadable cheese
- Everything Bagel Seasoning
If you are looking to get the kids more empowered in the kitchen like I am, this Stuffed Mini Peppers recipe is the perfect recipe to get them involved in. Depending on your child’s age, you may want to prep the mini sweet peppers but cutting them in half, but then have the kids stuff them with the spreadable cheese and sprinkle on the seasoning.
Simple Substitutions
We used Laughing Cow Original Creamy Swiss Spreadable Cheese to stuff our mini sweet peppers, but if you would like to try something different I recommend whipped cream cheese, plain Greek yogurt or another variety of Laughing Cow. If you or the kids like a little bit of spice, their pepper jack variety is also very good.
Cooking Variations
We love eating these cold, right after preparation. But they are also delicious warmed up. If you would like to serve yours warm, you can bake them at 350 degrees for 10 minutes or out them in the air fryer at 300 degrees for 5 minutes.
Pro Lunchbox Packing Tip: Add the seasoning right before serving these everything bagel stuffed peppers or in the morning if adding to lunchboxes. The Everything Bagel Seasoning loses it’s crunch after sitting overnight in the fridge. Be sure to add something extra to the lunchbox, like fresh fruit and/or Crispy Green Snacks for a well-rounded meal.
Everything Bagel Cheese Stuffed Mini Sweet Peppers
These Everything Bagel Cheese Stuffed Mini Sweet Peppers are ready in just minutes and are a nutritious luncbox idea or snack.
PREP TIME10 mins
TOTAL TIME10 mins
COURSELunchbox Ideas
SERVINGS20
CALORIES10 kcal
EQUIPMENT
- Everything Bagel Seasoning Blend
INGREDIENTS 1x2x3x
- 20 Pero Family Farms Mini Sweet Peppers
- 8 wedges Laughing Cow Original Creamy Swiss Spreadable Cheese 1 full package
- 2 tbsp Everything Bagel Seasoning
INSTRUCTIONS
- Wash and cut mini sweet peppers in half lengthwise. Carefully remove seeds.
- Fill mini sweet peppers with cheese spread.
- Sprinkle with Everything but the Bagel Seasoning to taste.
NUTRITION
Serving: 1gCalories: 10kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 82mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 877IUVitamin C: 36mgCalcium: 2mgIron: 1mg
mini cream cheese stuffed peppers
These mini cream cheese stuffed peppers are about to become a new favorite easy appetizer. A savory, lightly flavored cream cheese filling for mini bell peppers, this sour cream and chive (and cream cheese!) filling is AMAZING. Trust me. In fact, these cold cream cheese stuffed mini sweet peppers are so good, I made them twice in a week. While these work as a delicious cold appetizer, I loved having them in the fridge for a snack that is healthy and satisfying.
What makes this cream cheese filling so good? The simplicity. I am one who normally sees one clove of garlic in a recipe and takes that to mean 6 cloves. I add hot sauce to EVERYTHING. I like big flavors and lots of them! But here, I kept the recipe simple and subdued and I really think that’s what makes it so fresh and delicious. I only added one clove of garlic (gasp!) and the only other flavoring agents are chive and lemon. I love how the crisp bell pepper and cream cheese complement each other so perfectly.
Aside from sour cream and chive being a wonder flavor combo, the sour cream also acts as a thinning agent to lighten up the very thick cream cheese and making it easier to stuff the peppers with. The same goes for the lemon juice, its serves a purpose for both flavor and texture.
These mini peppers stuffed with cream cheese are:
- vegetarian
- low carb and keto
- protein packed
- meal prep friendly
ingredients for mini stuffed peppers (vegetarian)
- mini bell peppers
- cream cheese
- sour cream
- chives
- garlic
- lemon
- salt
cream cheese stuffing for peppers
Begin by taking your cream cheese out and having it soften a bit. It doesn’t have to be completely room temperature, but having it warm up slightly out of the fridge helps it be easier to work with.
Add cream cheese, sour cream (or greek yogurt), chopped chives, minced garlic, lemon juice, and salt. Stir well to combine.
Carefully slice the tops off of the the mini peppers and remove any extra seeds. I like to stick a finger into the pepper to open it up a bit for the filling.
Fill a pastry bag with the cream cheese mixture and pipe it into each pepper.
Serve cream cheese mini stuffed peppers cold.
what is the best way to stuff mini peppers?
I have a little trick for you that is going to make stuffing these baby bell peppers a breeze. You can also use this when stuffing anything small, like a jalapeno or a tomato.
Use a pastry bag! Fill a pastry bag with your chive cream cheese filling. Cut of the tip of the bag and squeeze the filling right into each cut pepper. This saves on mess, and also makes it easier to get the filling all the way to the bottom of the peppers.
If you don’t have a pastry bag, a gallon size bag works as a good substitute.
sour cream alternative
I have mentioned this on the blog before, but greek yogurt works as a fantastic substitute for sour cream. The flavor is similar AND the texture is similar. I first started using greek yogurt as a sour cream alternative years ago, as yogurt is easier on the digestive system. Now, it’s all I use. We don’t even keep sour cream stocked in the fridge anymore.
bonus idea
This filling can double as a delicious sour cream and chive dip if you don’t want to use it as a filling for peppers! It can be left as is or you can add more sour cream to thin it out a bit.
bell pepper cream cheese tiktok snack
Looking for another way to enjoy a bell pepper snack? Apparently there is a stuffed cream cheese mini peppers recipe from tik tok! Those have everything but the bagel seasoning and look delicious. Here is a recipe for tiktok stuffed cream cheese peppers if you are interested.
storage
This bell pepper and cream cheese snack stores really well in the fridge for a few days! The mini sweet peppers stay crisp and not soggy which is great.
I like to keep them stored in a glass container with an airtight lid. I try to lay them down in a slightly overlapping fashion, to keep them intact and to prevent the filling from getting too messy. This way of storing them is especially helpful if you are making them as a cold appetizer to bring somewhere else.
YIELD:ABOUT 12 PEPPERS
mini cream cheese stuffed peppers
prep time: 10 MINUTES
total time: 10 MINUTES
These mini cream cheese stuffed peppers are stuffed with a delicious chive filling and are vegetarian and keto friendly.PRINT
ingredients
- 10-15 mini bell peppers
- 4 oz. cream cheese
- ¼ cup sour cream
- 2 tbsp. minced chives
- 1 garlic clove, minced
- ½ lemon, juiced
- ½ tsp. salt
instructions
- Begin by taking your cream cheese out and having it soften a bit. It doesn’t have to be completely room temperature, but having it warm up slightly out of the fridge helps it be easier to work with.
- To a bowl, add cream cheese, sour cream (or greek yogurt), chopped chives, minced garlic, lemon juice, and salt. Stir well to combine.
- Carefully slice the tops off of the the mini peppers and remove any extra seeds. I like to stick a finger into the pepper to open it up a bit for the filling.
- Fill a pastry bag with the cream cheese mixture and pipe it into each pepper.
- Serve cream cheese mini stuffed peppers cold.
Cream Cheese & Ricotta Stuffed Piquante Peppers
These cream cheese and ricotta stuffed piquante peppers will become the star of any antipasti spread.
This Cream Cheese & Ricotta Stuffed Piquante Peppers recipe makes a delicious dish that is perfect for antipasti or ‘Hors d’oeuvres’.
Great for a picnic basket treat. It’s a deliciously simple recipe and a real crowd-pleaser.
If you’ve never heard of a Piquante pepper, now is the time to try them! These little peppers are a wonderful, sweet and spicy petite pepper that is available in many varieties from mild (my favorite) to hot which I bought once and it was too hot for me, but if you like hot and spicy – go for it.
Why This Recipe Works
- This simple recipe is so quick you can whip it up at a moment’s notice.
- The combination of cream cheese and ricotta cheese gives a luscious silky filling that can’t be beat.
- Simple seasoning makes this flavorful but not overpowering bitesize treat.
How To Make Cream Cheese & Ricotta Stuffed Piquante Peppers
- Combine the cream cheeses in a bowl.
- Add oil from the jarred peppers and season.
- Stuff the peppers and sprinkle with fresh chopped basil.
- Serve & enjoy!
I’ve seen them in the supermarket pre-stuffed, but after sitting in the jar of oil, they really lacked taste and the creaminess they need to cut the heat and make them more enjoyable
Making them is so easy. Just mix up the filling and either pipe or spoon in the mixture.
Hummus-Stuffed Mini Sweet Peppers
These hummus-stuffed mini sweet peppers are bite-sized game day snacks that pops right in your mouth. They are bursting with flavor and work for everyone since they are vegan, gluten-free, nut-free and refined sugar free. Whether you are serving these yummy bites on game day or any gathering they are sure to please a crowd while still being healthy.
I’m a huge fan of easy-to-pull-together nutritious finger-food. These Mini Peppers Stuffed with Roasted Sweet Pepper Hummus are delicious bite-sized pop-able party appetizers. They are also vegan, gluten-free, nut-free and contain no refined sugar. With the Super Bowl right around the corner, I thought this recipe would provide some inspiration for a fun, colorful plant-based appetizer to serve on game day. Your guests will go crazy over these adorable little bites stuffed with creamy hummus that is bursting with roasted pepper flavor.
The recipe starts with colorful mini sweet bell peppers (aka Tribelli peppers grown by Divine Flavor). They are adorable. They fit in the palm of your hand and come in vibrant red, orange and yellow colors. To prepare this recipe you simply roast them in the oven, use them to make the hummus and then stuff the Tribelli peppers with the hummus. Garnish if desired and serve!
If you are short on time you could prepare the hummus and simply serve that with chips, pita bread or veggies. It really just depends on your preference and how much time you have. If you do opt for the stuffed peppers, the perfect little bite-sized portions are easy to serve to your guests. I provide instructions for all these options in the recipe below.
These bite-sized appetizers are always a huge hit when throwing a party. Plus, this recipe makes so many that you are sure to have enough for everyone!
Hummus-Stuffed Mini Sweet Peppers
INGREDIENTS
- ½ pound ~11 mini peppers Divine Flavor Tribelli Peppers (for roasting)
- 1, 15 ounce can garbanzo beans rinsed and drained
- ½ cup ice cold water
- 1/4 cup raw tahini runny not hardened
- 1 large garlic clove
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1.5 pounds Divine Flavor Tribelli Peppers ~33 mini peppers, halved lengthwise with seeds removed (for stuffing)*
INSTRUCTIONS
- Roast the peppers: Preheat oven to 450 degrees F. Line one large baking sheet with parchment paper. Once the oven preheats, place ½ pound of peppers on the baking sheet. Leave the peppers whole for roasting (no need to remove stems or seed them at this point). Bake on middle rack for 20-25 minutes until the skin is lightly charred and soft. The peppers should slightly collapse. Remove baking sheet from oven and allow peppers to cool before handling. Once cooled, the stem should easily pop off along with the seeds. These peppers do not have many seeds and it is okay if some seeds remain. Discard the stems and any seeds and place the roasted peppers in a large food processor. There is no need to remove the skin off the peppers.
- Make the hummus: To the food processor, add the garbanzo beans, water, tahini, garlic, salt and pepper. Process for at least one minute. For an even smoother hummus, continue to process another couple minutes if you have time. Taste and adjust seasonings if needed. You can serve this hummus on its own with raw veggies, chips, crackers or pretzels. If serving as a dip, place hummus in a bowl and garnish with a drizzle of extra virgin olive oil, fresh parsley and a sprinkle of smoked paprika. Or, you can use the hummus to stuff additional peppers for a fun, bite-sized, easy pick-up appetizer.
- Stuff the peppers: If stuffing the peppers, halve them lengthwise, remove seeds and gently fill with hummus using a small spoon. Sprinkle each mini pepper bite with a small drizzle of extra virgin olive oil and a sprinkle of fresh parsley and smoked paprika (as shown in pictures).
NOTES
*You can leave the stem on the stuffed mini peppers for serving (as pictured). Additionally, you can roast the mini bell pepper “boats” prior to stuffing if desired. I find the recipe even more flavorful this way if you have time. Simply toss them with 1 tablespoon olive oil and a sprinkle of salt and pepper. Roast them on a parchment lined baking sheet skin side up for 12 minutes at 350 degrees. Allow to cool before handling them, then stuff with the hummus and garnish with a drizzle of olive oil and sprinkle of parsley and smoked paprika.