This stuffed bell pepper appetizer is incredibly simple to make yet it has so much flavor. I love how easy it is to cook with minimal ingredients and a delicious stuffing! Whether you are hosting a party or just having guests over for dinner, these stuffed bell pepper appetizers will make all of your gatherings from now on much more festive. These stuffed bell peppers won’t disappoint and trust me, there won’t be any leftovers!
Stuffed Mini Peppers
Stuffed Mini Peppers are a delicious and colorful appetizer that’s sort of like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill! Every time I make these, the entire tray gets completely demolished.
It’s crazy how delicious these mini stuffed peppers are because they’re quite simple. But there are certain recipes where the flavor affinities are so strong that the combination is wildly tasty without any fuss at all.
When you’re about to bite into a whole stuffed jalapeño, there’s no way to tell how spicy it’s going to be, and there were just too many times when my mouth was on fire!! It got to be too much. But here you get a sweet, mild pepper experience with a touch of jalapeno in the filling, so you get that heat and flavor in a tempered way.
So if you’re looking for an easy but delicious appetizer that’s also colorful and pretty, these peppers are fantastic. You can even add them to an Antipasto Platter and have an epic board to serve at your next gathering.
Tips for Best Results
Use a soft, not crumbly goat cheese – The kind of goat cheese you’ll want to use here is a chevre, which is the soft and spreadable goat cheese that usually comes in the shape of a log. My favorite brand is actually Costco’s (it has a lovely natural sweetness), but Whole Foods brand and Chavrie are also great.
Get the amount of filling right – Take your time to add the right amount of filling to each pepper. They should neither be understuffed nor overstuffed.
Leave the stem on – I like to keep the step on both for aesthetics and also because I’ve noticed people using them as a “handle” for eating. However, if you prefer, you may cut off the stem during prep.
Step by Step Overview:
Start by preparing the filling, which includes soft goat cheese, grated parmesan, fresh minced jalapeño, garlic, and black pepper:
By the way, a quick tip for seeding the jalapeños is to use a melon baller to remove them:
Removing the seeds and the ribs cuts down on the heat significantly.
Stir to combine the ingredients into a fluffy, creamy filling:
Wash a pound of mini sweet peppers, and slice them all in half through the middle:
When I make these for a party, I keep the tops on because I think it looks pretty, but you can cut those off if you prefer. I don’t bother removing the ribs from these, and most of them don’t really have seeds either, so not much prep is needed beyond halving.
Place the cut peppers in a bowl and toss to coat with olive oil and salt:
Then fill all of the mini peppers with the prepared filling:
There should be just enough to fill each pepper half generously.
Oven: If roasting in the oven, cook the mini peppers for about 20-25 minutes in a 425F oven.
Traeger: This adds a wonderful smoky flavor. Cook on high for about 30 minutes, until the cheese is bubbling and the peppers are soft.
Charcoal or gas grill: Try to make sure the heat isn’t above 450F, and cook for about 20 minutes.
No matter which of these cooking methods you pick, you’re best going off doneness than time. The cheese should be slightly golden on top, and the peppers should be softened, like this:
How to Serve
These Stuffed Mini Peppers are definitely at their prime when they’re hot and bubbling, so try to serve promptly. I will usually serve them right on the tray I cooked them on, to retain heat as long as possible (though if you have young kids, you may want to transfer to a platter).
Recipe Tips and FAQ
How do you store leftover Stuffed Mini Peppers?
Keep in an airtight container in the fridge for up to 5 days.
Can you freeze Stuffed Mini Peppers?
Yes, store in an airtight container for up to 3 months.
How do you reheat Stuffed Mini Peppers?
Reheat in a 300F oven for 10 minutes, until warmed through. Microwaving will also work, about one minute for 10 peppers. If reheating from frozen, add a few minutes to oven time, and 30 seconds to microwaving time.
Can you scale this recipe?
Absolutely! You can really multiply this as much as you’d like.
CREAM CHEESE STUFFED BABY BELL PEPPERS
Stuffed Baby Bell Peppers with cream cheese are a quick, easy, and delicious appetizer! This low-carb, keto appetizer is perfect for sharing at any gathering!
I’d like to believe you can tell a lot about a person based on how they consume appetizers.
Do they eat it all in one bite even if it’s a two-bite appetizer (hint: I’m one of these people)? Do they hold it gingerly over a napkin?
Do they multi-bite every appy, even if said appy is 200% a one-biter?
These are the things I think about at any function involving appetizers…weddings, Super Bowl parties, baby showers, holiday bashes, etc., etc.
I’ve never been a huge appetizer person, but if it involves the convenience of one large bite, no plate or manners required, and cheese in any form, I can definitely get on board.
Bright, gooey, and flavorful, these baby bell peppers are filled with cream cheese, walnuts, garlic, green onion and some sriracha for a little spice. They’re an easy and appeasing snack for any get-together, and will keep your ravenous friends satisfied until the main event.
How to Make Stuffed Baby Bell Peppers:
I like to pre-roast the baby bell peppers to ensure they are nice and soft and flavorful. Start by preheating your oven to 350 degrees F and slicing the baby bell peppers in half length-wise. Remove all the seeds and place the halves on a large baking sheet. Drizzle with oil and bake for 8 to 10 minutes – just long enough to soften the peppers. Once out of the oven, allow peppers to cool before handling them.
While the peppers are pre-baking, prepare your cream cheese filling. To do so, add all ingredients for the filling to a mixing bowl and mix well to combine. You can either use a fork or a hand mixer for this process.
Pro tip: be sure your cream cheese is softened or at room temperature so that the mixture is easy to mix.
Stuff the peppers with the cream cheese mixture and bake at 400 degrees F for 8 minutes, or until the cheese is nice and gooey and golden.
An optional additional step is to switch your oven to the high broil setting and broil for 2 minutes to make the cheese a little crispier.
Garnish with green onion, and serve!
Change up the recipe as needed by adding and subtracting ingredients. You can get creative with the add-ins by including your favorite ingredients (consider herbs, jalapeno, cheddar cheese, a drizzle of buffalo sauce, etc.)
Cheesy Bacon Stuffed Mini Peppers
yield: 12 SERVINGS
prep time: 15 MINS
cook time: 12 MINS
total time: 27 MINS
These Cheesy Bacon Stuffed Mini Peppers are the perfect crowd pleasing appetizer! They’re stuffed with two kinds of cheese, bacon, and more, then baked till melty and delicious!
- 6 mini sweet peppers, sliced in half, seeds and membranes removed
- 4 oz cream cheese
- 2 Tablespoons green onions,, sliced
- 4 slices bacon,, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 cup shredded cheddar cheese + extra for topping
- 1 teaspoon Worcestershire sauce
- chopped cilantro for topping, optional
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
- In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
- Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
- Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
calories: 87kcal, carbohydrates: 1g, protein: 2g, fat: 7g, saturated fat: 3g, cholesterol: 20mg, sodium: 113mg, potassium: 65mg, vitamin a: 620iu, vitamin c: 18.1mg, calcium: 44mg, iron: 0.2mg
Stuffed Mini Peppers
- SERVES: 8
- PREP TIME: 15 min
- COOK TIME: 20 min
- CALORIES: 308
Even the hungriest hoards of party-goers are no match for this deliciously cheesy vegetarian stuffed mini peppers recipe—an easy appetizer that’s sure to please.
Stuffed Mini Peppers Are the Perfect Cheesy Vegetarian Appetizer!
Think of stuffed mini peppers as a sweet-instead-of-spicy riff on classic jalapeño poppers. In place of jalapeño peppers, the cream cheese filling is stuffed into halved, seeded mini sweet peppers! Bred for size, sweetness and to have very few seeds, these diminutive peppers are colorful and cute and ideal for stuffing with a cheesy mixture! And because we cannot resist a good dip—who can??—we pair our vegetarian stuffed mini peppers recipe with a super basic, 4-ingredient avocado-sour cream dip. The cheesy, warm, melty stuffed mini peppers dipped into the creamy cool tang of this avocado dip makes for a really incredible party nibble—be ready to hand out the recipe!c
Everything You’ll Need to Make Stuffed Mini Peppers With Cream Cheese
Our cream cheese stuffed mini sweet peppers are made from super simple ingredients. Some recipes include meat like sausage or bacon, but we’ve opted to keep things as simple as can be—plus, it’s always nice to have a vegetarian appetizer option on hand! Here are all the ingredients you’ll need to make this easy stuffed mini pepper recipe:
- Sweet mini peppers
- Cream cheese, softened
- Mozzarella or pepper jack cheese
- Spices! Cumin, chili powder, onion powder, garlic powder and a little salt.
How To Make Cheese-Stuffed Mini Peppers
Mini peppers are super easy to work with—just give them a quick rinse and get cooking! No need to blanch them or boil them before stuffing and baking. Here’s how easy it is to make our stuffed mini peppers recipe:
- Prep the mini peppers! Cut them in half, lengthwise. Scrape out any seeds and white membranes that you see so you’ve got colorful little boats ready for that cheesy filling!
- Whip up the cream cheese filling. Stir together cream cheese, shredded cheese, salt, cumin, chili powder, onion and garlic powder until it’s relatively uniform.
- Stuff the mini peppers! This is the fun part. Use a spoon or butter knife to scoop some of the cream cheese filling and stuff each mini sweet pepper half with a good amount of the cream cheese filling.
- Bake the stuffed mini peppers! 20 minutes or so, until the cheese is melty.
- Whip up that cream avocado dipping sauce—the thing that makes ours the very BEST mini pepper recipe ever. Just pop all of the dip ingredients into a blender and blend.
What Goes With Mini Sweet Peppers?
Stuffed mini peppers are a great little warm appetizer and one of our current favorite finger foods for cocktail parties and game nights alike! Pair them with other classic party snacks for an appetizer spread that’ll have everyone angling for another invite.