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I discovered these Cream Cheese Stuffed Mini Peppers at a friend's garden party last summer and couldn't stop eating them. Now they're my go to appetizer for every gathering. Something magical happens when sweet little peppers meet that creamy cheese filling and the best part? They're so simple to make yet look absolutely gorgeous on any table.
Why These Win Hearts
Everyone loves these little bites because they're just perfect. The natural sweetness of the peppers with that rich creamy filling is irresistible. My gluten free friends appreciate that they can enjoy them too. Plus they work just as well straight from the fridge as they do warm from the oven perfect for busy hosts like me.
Shopping List
- Mini Sweet Peppers: Grab a pound of those colorful little beauties make sure they're firm and fresh.
- Cream Cheese: One 8 ounce block let it soften on your counter.
- Cheddar Cheese: Grate it yourself it melts so much better than pre shredded.
- Fresh Chives: These little green ribbons add such lovely flavor and color.
- Salt: Just enough to make all the flavors pop.
- Black Pepper: Fresh ground is best for that perfect kick.
Let's Make These Together
- Get Everything Ready
- First thing I do is line my baking sheets with parchment and heat the oven to 425°F. While that's happening I cut my peppers in half and scoop out the seeds they pop right out.
- Mix Up The Filling
- In my favorite mixing bowl I blend that soft cream cheese with freshly grated cheddar fresh chives and just the right amount of salt and pepper. Keep mixing until it's silky smooth.
- Fill Those Peppers
- Now comes the fun part. I spoon that creamy filling into each pepper half making sure they're generously filled. They look like little boats of deliciousness.
- Time to Bake
- Into the oven they go for about 15 minutes. You'll know they're done when that cheese gets all warm and melty. Sometimes I sprinkle extra chives on top they look so pretty.
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Make Them Your Own
Sometimes I sprinkle everything bagel seasoning on top absolute game changer. For my spice loving friends a dash of cayenne works wonders. Last week I mixed some crispy bacon bits into the filling my husband couldn't stop eating them. Your kitchen your rules.
How to Serve
I love serving these both ways warm when the cheese is all gooey or chilled for summer parties. Set out some ranch dressing or hummus nearby for dipping. They disappear fast no matter what temperature they are.
Save Some For Later
These little gems keep beautifully in the fridge for about 5 days in a good container. I actually prefer them cold the next day the flavors get even better. Plus no need to reheat which makes them perfect for quick snacks.
Questions From My Kitchen
People always ask me about these sweet mini peppers they're like baby bell peppers but even sweeter. No need to cook the peppers first they soften perfectly in the oven. My air fryer loving friends these work beautifully in there too just 8 minutes at 360°F and they're perfect.
Perfect For Any Party
These stuffed peppers fit in everywhere from casual backyard BBQs to fancy holiday parties. Their bright colors make any table look festive and that creamy filling wins everyone over. I love watching guests' faces light up when they try them for the first time.
My Best Tips
Make sure that cream cheese is really soft before mixing otherwise you'll get lumps. I always lay my peppers flat on the baking sheet so the filling stays put. That parchment paper liner isn't just for easy cleanup it helps them cook evenly too.
Good For You Too
Even my health conscious friends love these peppers. They're naturally gluten free and low carb but still feel like a treat. I love that I'm sneaking extra vegetables onto the party table in such a delicious way.
Switch Things Up
My kitchen has become a testing ground for different versions. Sometimes I use tangy goat cheese or spicy pepper jack. Fresh herbs from my garden add wonderful flavor. The possibilities are endless just follow your taste buds.
Final Thoughts
These stuffed peppers have become my signature party appetizer. They're simple enough for everyday but special enough for celebrations. The combination of colors flavors and that creamy filling makes everyone happy. Give them a try in your kitchen I bet they'll become your go to appetizer too.
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Frequently Asked Questions
- → Can I make these ahead?
You can prepare the peppers and filling ahead, but wait to bake until serving time for best results. Leftovers keep for up to 5 days in the refrigerator.
- → Why shouldn't I freeze these?
Bell peppers don't thaw well after freezing, becoming mushy and watery. These are best enjoyed fresh or stored in the refrigerator.
- → How do I prevent filling from leaking?
Make sure the peppers are sitting as flat as possible on the baking sheet, and don't overfill them beyond their natural cavity.
- → Can I use different cheese?
Yes, you can substitute the cheddar with other melting cheeses like monterey jack or colby. Keep the cream cheese as the base.
- → Can I use regular bell peppers?
While possible, mini sweet peppers work best for this recipe as they're the perfect bite-size and have a sweeter flavor.
Conclusion
These delightful mini peppers are a quick and easy appetizer that combines the sweetness of bell peppers with a rich, creamy cheese filling. Perfect for entertaining or as a light snack.