Pin it
I stumbled upon these Cream Cheese Packed Mini Peppers at my buddy's backyard bash last year and couldn't keep my hands off them. They've become my trusty starter for all get-togethers now. There's just something wonderful about those sweet tiny peppers paired with that velvety filling, and guess what? They're incredibly easy to whip up but still look stunning on any spread.
What Makes Them Crowd Favorites
Folks can't resist these tiny treats because they hit all the right notes. The peppers' natural sweetness matched with that luscious filling is simply addictive. My friends with gluten issues are always thankful they can munch on these too. And they taste amazing whether they're cold from the fridge or warm from the oven—a real lifesaver when you're running around hosting.
Ingredients You'll Need
- Mini Sweet Peppers: Pick up a pound of these colorful little guys—just make sure they're crisp and vibrant.
- Cream Cheese: One 8 ounce package left out to soften completely.
- Cheddar Cheese: Shred it yourself for that extra-smooth melt you won't get from the bagged stuff.
- Fresh Chives: These tiny green slivers bring such wonderful taste and a pop of color.
- Salt: Just a pinch to brighten all the flavors.
- Black Pepper: Freshly ground works best for that perfect tiny kick.
Step-By-Step Instructions
- Prep Work
- I start by covering my baking trays with parchment and warming the oven to 425°F. Meanwhile I slice my peppers lengthwise and clean out the seeds—they usually come out super easily.
- Create Your Filling
- In my go-to bowl I combine the softened cream cheese with hand-grated cheddar some snipped chives and a bit of salt and pepper. I stir until everything's perfectly combined and smooth.
- Stuff Each Pepper
- Here's the best part. I grab my spoon and load up each pepper half with that creamy mixture. They remind me of tiny tasty canoes when they're all filled up.
- Off To The Oven
- I pop them in to bake for around 15 minutes. You'll spot when they're done—the cheese gets all gooey and wonderful. Sometimes I throw extra chives on after baking for a pretty finish.
Pin it
Tasty Variations
I've tried sprinkling everything bagel mix on top and wow, what a difference. For friends who like heat, a tiny bit of cayenne does wonders. Last month I mixed in some crunchy bacon pieces and my hubby practically ate the whole batch. Feel free to play around with your own ideas.
Presentation Ideas
You can't go wrong offering these either hot with melty cheese or chilled for summer gatherings. Try putting some ranch or hummus nearby for dipping. Trust me, they vanish quickly no matter if they're hot or cold.
Storage Tips
These tasty bites stay fresh in the fridge for about 5 days if you've got a good container. I actually think they taste better cold the day after—the flavors really come together overnight. Plus you don't need to warm them up, making them perfect for quick snacking.
Common Questions
Folks often wonder about these little peppers—they're basically tiny versions of bell peppers but with a sweeter taste. You don't need to cook the peppers beforehand as they'll get just soft enough in the oven. And if you love your air fryer, these work great in there too—just 8 minutes at 360°F and you're all set.
Versatile Party Snack
I've brought these stuffed peppers to everything from casual cookouts to fancy holiday dinners. Their vibrant colors brighten up any table setting and that creamy filling wins fans everywhere. I love watching people's expressions when they try their first bite.
Helpful Hints
Always let that cream cheese get really soft or you'll end up with bumps in your filling. I always put my peppers cut-side up so nothing spills out during baking. That parchment paper isn't just about easy cleanup—it actually helps them cook more evenly.
Nutritional Perks
Even my fitness-focused pals grab seconds of these peppers. They've got no gluten and few carbs but still feel indulgent. I love sneaking extra veggies onto the party table in such a yummy way.
Mix It Up
My kitchen has turned into a playground for different versions. Sometimes I swap in tangy goat cheese or spicy pepper jack instead. Fresh herbs from my garden add amazing flavor. There are endless options—just follow what your taste buds tell you.
Wrapping Up
These stuffed peppers have become the dish everyone expects me to bring now. They're easy enough for weeknights but fancy enough for special occasions. The mix of bright colors tasty flavors and that smooth filling makes them a hit with everyone. Try making them yourself—I bet they'll become your go-to appetizer too.
Pin it
Frequently Asked Questions
- → Can I prep them early?
Yes! Assemble the peppers and filling beforehand, but bake them fresh for the best taste. Leftovers stay good in the fridge for 5 days.
- → Why not freeze them?
Frozen bell peppers tend to lose their texture and get soggy when thawed. These are best kept fresh or refrigerated.
- → How do I stop leaks?
Set the peppers flat on the baking tray and avoid overstuffing. Stick to their natural shape as much as possible.
- → Can I replace the cheddar?
Sure, swap it out with other melty options like colby or monterey jack. Just leave the cream cheese as is for the base.
- → Are bigger peppers okay?
You can use regular-sized bell peppers, but the minis are sweeter, cuter, and make perfect bite-sized treats.
Conclusion
Quick to make and absolutely delicious, these mini sweet peppers are filled with creamy cheeses and perfect as a snack or party starter.