Go Back

Cream Cheese Stuffed Mini Peppers – A Bright, Creamy, Bite-Sized Appetizer

Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Mini sweet peppers (about 1 pound; 16–20 peppers)
  • Cream cheese, softened (8 ounces; full-fat or light)
  • Sour cream or plain Greek yogurt (2–3 tablespoons, for creaminess)
  • Shredded cheese (1/2 cup; cheddar, pepper jack, or mozzarella)
  • Fresh chives or green onions, finely chopped (2 tablespoons)
  • Fresh parsley, finely chopped (1–2 tablespoons)
  • Garlic, 1 small clove, minced (or 1/4 teaspoon garlic powder)
  • Lemon zest (1/2 teaspoon) and a squeeze of lemon juice (about 1 teaspoon)
  • Salt and black pepper to taste
  • Optional toppings: crushed red pepper, smoked paprika, everything bagel seasoning, chopped nuts, or crispy bacon bits

Method
 

  1. Prep the peppers. Rinse and dry the mini peppers. Slice them lengthwise and remove the seeds and membranes. Leave the stems on if you like the look and need a little handle.
  2. Soften the cream cheese. Let it sit at room temperature for 20–30 minutes. Soft cream cheese blends smoothly and keeps the filling fluffy.
  3. Mix the base. In a medium bowl, combine the cream cheese and sour cream or yogurt. Beat with a spoon or hand mixer until smooth and light.
  4. Add flavors. Stir in the shredded cheese, chives, parsley, garlic, lemon zest, lemon juice, salt, and pepper. Taste and adjust seasoning. You want a bright, savory flavor with a fresh finish.
  5. Fill the peppers. Use a spoon or a piping bag to stuff each pepper half. Don’t overfill; a gentle mound that sits flush with the edges looks neat and is easier to eat.
  6. Top and finish. Sprinkle with your choice of toppings. A pinch of smoked paprika or everything bagel seasoning adds color and crunch.
  7. Chill briefly (optional). For a firmer bite, refrigerate the stuffed peppers for 15–20 minutes before serving. The flavors settle and the filling firms slightly.
  8. Serve. Arrange on a platter and garnish with extra chopped herbs or a light drizzle of olive oil for shine.