Cream Cheese Stuffed Peppers Recipe
If you’re on the hunt for a winning party appetizer or simply want to jazz up your snack time, Cream Cheese Stuffed Peppers are a must-try delight. These vibrant little bites combine the sweet crunch of mini peppers with a decadent, savory cream cheese filling that’s laced with cheddar, fresh green onions, and a blend of favorite spices. Whether served warm for a cozy appetizer or chilled for a refreshing treat, this recipe is bursting with color, flavor, and a little touch of indulgence that makes every bite irresistible.
Ingredients You’ll Need
The charm of these Cream Cheese Stuffed Peppers lies in their simplicity. Each ingredient serves a special purpose: the peppers provide crispness and color, the creamy filling adds richness, and the seasonings tie it all together beautifully. Here’s what you’ll want on hand:
- Mini sweet peppers (12, halved and seeds removed): Their natural sweetness and rainbow hues make these the perfect edible vessels.
- Cream cheese (8 ounces, softened): This is the silky base that holds all the filling together, adding dreamy creaminess.
- Shredded cheddar cheese (1/2 cup): A punch of sharp flavor melts perfectly into the cream cheese.
- Finely chopped green onions (1/4 cup): For a fresh bite and burst of color that balances the richness.
- Garlic powder (1 teaspoon): Lends a gentle, aromatic depth without overpowering the other flavors.
- Onion powder (1/2 teaspoon): Boosts the savoriness of the filling with a mellow kick.
- Salt (1/4 teaspoon): Brings together all the flavors and seasons the filling just right.
- Black pepper (1/4 teaspoon): Adds a subtle pop to balance out the creamy cheeses.
- Smoked paprika (1/4 teaspoon, optional): For a gentle warmth and gorgeous color—definitely recommended if you love a hint of smokiness!
How to Make Cream Cheese Stuffed Peppers
Step 1: Prep the Peppers
Start by halving your mini sweet peppers lengthwise and scooping out any seeds and membranes. Lay them out on a parchment-lined baking sheet for easy clean-up later. This step preps your peppers for the perfect, easy-to-fill shape, ensuring every bite has just the right ratio of crisp veggie to creamy filling.
Step 2: Make the Creamy Filling
In a medium bowl, combine the softened cream cheese, sharp cheddar, green onions, garlic powder, onion powder, salt, black pepper, and smoked paprika (if using). Mix everything together until it’s smooth, fluffy, and beautifully speckled with green onions and orange cheddar. Don’t be afraid to taste-test a little—after all, this filling is at the heart of what makes Cream Cheese Stuffed Peppers so crave-worthy!
Step 3: Stuff the Peppers Generously
Spoon or pipe the cream cheese mixture into each pepper half, slightly mounding the filling for an appealing look. You want to fill every nook and cranny, ensuring each bite is bursting with flavor. Take your time here—this is when Cream Cheese Stuffed Peppers start to look extra inviting.
Step 4: Bake to Perfection
Arrange the stuffed peppers on the prepared baking sheet and slide them into your preheated 375°F oven. Bake for 15 to 18 minutes, or until the peppers have softened slightly and the filling is just turning golden on top. This step really brings out the sweetness of the peppers and melds the flavors beautifully.
Step 5: Let Cool and Enjoy
Give your Cream Cheese Stuffed Peppers a moment to cool before serving—they’ll set up nicely and be easier to handle. Enjoy them warm for an ultra-cozy snack, or chill them for a cool, refreshing appetizer.
How to Serve Cream Cheese Stuffed Peppers
Garnishes
A sprinkle of fresh chives or parsley adds a burst of color and an herby lift. You can also try a dash of extra smoked paprika or crumbled cooked bacon for that wow factor. The garnish is your chance to personalize these Cream Cheese Stuffed Peppers and make them look as fabulous as they taste.
Side Dishes
Serve Cream Cheese Stuffed Peppers alongside other finger foods like crudité platters, crackers, or even a fresh, zippy salad. Their creamy richness pairs perfectly with anything crisp or tangy, making them a fantastic addition to any party spread or casual lunch.
Creative Ways to Present
For parties, nestle your peppers on a bed of greens for a vibrant tray. Try arranging them by color for a rainbow effect, or stack them into a cheerful tower on a cake stand. Cream Cheese Stuffed Peppers are naturally playful and pretty—let your creativity shine!
Make Ahead and Storage
Storing Leftovers
Leftover Cream Cheese Stuffed Peppers keep well in an airtight container in the fridge for up to three days. The filling stays creamy, and the peppers keep a satisfying bite, making them a wonderful snack for any time of day.
Freezing
For longer storage, arrange cooled, assembled peppers on a tray and freeze until solid. Then transfer them to a freezer-safe bag or container. When you’re ready to enjoy, simply thaw overnight in the fridge for a quick appetizer that tastes just as good.
Reheating
To reheat, pop your Cream Cheese Stuffed Peppers on a baking sheet and warm in a 350°F oven until just heated through, about 8 to 10 minutes. This brings back both their creamy texture and that fabulous golden top!
FAQs
Can I make Cream Cheese Stuffed Peppers ahead of time?
Absolutely! You can prep the peppers and filling up to a day in advance. Simply stuff and refrigerate them until you’re ready to bake (or serve cold). This makes them a perfect fuss-free appetizer for any gathering.
How do I make these spicier?
If you prefer heat, swap some or all of the mini sweet peppers for jalapeños (just be mindful of the seeds for spice level). You could also mix a little chopped pickled jalapeño or a pinch of cayenne into the filling.
Are Cream Cheese Stuffed Peppers gluten-free?
Yes! This recipe is naturally gluten-free, so it’s a great option for those with dietary restrictions. Just be sure any added garnish (like bacon) is gluten-free if you’re making them for someone with sensitivities.
Can I serve these cold instead of baked?
Definitely. Cream Cheese Stuffed Peppers are fantastic served cold as well—just skip the oven and chill the finished peppers for at least an hour before serving. They’re incredibly refreshing on warm days.
What fillings can I add for extra flavor?
Feel free to get creative with the filling! Crumbled bacon, chopped sun-dried tomatoes, fresh herbs, or even a handful of spicy pepper jack cheese can all add new layers of flavor to your stuffed peppers.
Final Thoughts
Cream Cheese Stuffed Peppers have a way of disappearing fast whenever they hit the table, and it’s easy to see why. Whether you’re making them for a party or just a fun family snack, don’t be surprised if you find yourself making them again and again. Grab some peppers and give this recipe a try—you’ll love sharing these irresistible bites as much as you love eating them!
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Cream Cheese Stuffed Peppers Recipe
- Total Time: 28 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian, Gluten-Free
Description
These Cream Cheese Stuffed Peppers are a delightful appetizer featuring mini sweet peppers filled with a creamy and flavorful mixture of cream cheese, cheddar, and spices, baked to perfection. Perfect for parties or gatherings, these stuffed peppers are sure to be a hit!
Ingredients
Cream Cheese Stuffed Peppers:
- 12 mini sweet peppers, halved and seeds removed
- 8 ounces cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup finely chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the filling: In a medium bowl, combine cream cheese, cheddar cheese, green onions, garlic powder, onion powder, salt, pepper, and smoked paprika until smooth.
- Fill the peppers: Spoon or pipe the mixture into each halved pepper, mounding the filling slightly.
- Bake: Arrange the stuffed peppers on the baking sheet and bake for 15–18 minutes until peppers are tender and filling is golden.
- Cool and serve: Allow the peppers to cool slightly before serving.
Notes
- You can add crumbled cooked bacon or chopped fresh herbs to the filling for extra flavor.
- These can also be served cold for a no-bake version—just chill before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 90
- Sugar: 2g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 20mg
