Cream Cheese Stuffed Peppers are the perfect bite-sized balance of creamy, crunchy, and savory goodness. Rich seasoned cream cheese filling nestled in sweet or spicy peppers make these stuffed wonders a mouthwatering appetizer or snack. Perfect for entertaining or when you just need something delicious and easy, this recipe is a must-try!
Do you enjoy these bite-sized peppers? I recommend you check out my Zesty Salad Supreme Pasta Salad.
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Why You’ll Love This Recipe
- Creamy & Crunchy — The rich, spiced cream cheese balances well with the bright crunch of fresh peppers for an irresistible texture combo.
- Quick & Easy to Make – You can make these delicious stuffed peppers with just a few ingredients and minimal prep in no time.
- Customizable & Versatile – Use sweet or spicy peppers, add your favorite mix-ins and even wrap ’em in bacon if you want a bonus kick.
- Great for Any Occasion – These stuffed peppers are always a crowd-pleaser, whether they are a snack, party appetizer or low-carb treat.
Main Ingredients
- Mini Sweet Peppers or Jalapeños – The edible “cups” to hold the filling, adding a fresh, crunchy, and slightly sweet or spicy base.
- Cream Cheese – Helps holds the filling together, providing a creamy, rich texture.
- Everything Bagel Seasoning — A crunchy mix of sesame seeds, poppy seeds, dried garlic, onion and salt that adds heft and umami.
- Shredded Cheese (Cheddar, Mozzarella or Parmesan) – Up the creaminess factor while also giving the dip some body and a little melt-in-your-mouthness
Instructions
- Prep the Peppers – Halve the mini sweet peppers or jalapeños lengthwise and remove the seeds and membranes.
- Prepare the Filling – Whip cream cheese with shredded cheese, everything bagel seasoning, garlic powder, and onion powder until fluffy and completely combined in a bowl.
- Stuff the Peppers Spoon the cream cheese mixture into each pepper half, spreading evenly.
- Baked or Not – You can serve them straight away to enjoy a crisp bite, or you can bake them in the oven at 375°F (190°C) for 10-12 minutes until they warm through and golden slightly. Serve and enjoy!
Variations & Substitutions
- Herb & Garlic Delight – Add in fresh chopped herbs such as parsley, chives, or dill to the filling for a refreshing, aromatic flair. You could also include roasted garlic for extra depth.
- Spicy Kick — If you love heat, replace sweet peppers with jalapeños and add a pinch of cayenne pepper or red pepper flakes. A little bit of sriracha or buffalo sauce will also boost the spice.
- Cheesy explosion — Use a combination of the different cheeses, such as sharp cheddar, mozzarella and gouda for an added gooey and rich filling. And a sprinkle of grated Parmesan on top, before baking, offers a crispy, salty finish.
- Crunchy Topping — For texture, sprinkle crushed crackers, toasted sesame seeds or panko breadcrumbs over the stuffed peppers before baking. It gives them a delicious crispy bite.
- Mediterranean Twist – Add some chopped sun-dried tomatoes, crumbled feta and drizzle with olive oil for a Mediterranean flair. Accompany with tzatziki or hummus for dipping.
Pro Tips
- Use Room-Temperature Cream Cheese — Because softened cream cheese incorporates readily when mixed with other ingredients, you’ll get a lump-free filling that’s smooth and creamy.
- Choose the Right Peppers – Use mini sweet peppers if you want a mild flavor. For a little more kick, try jalapeños — but make sure to remove the seeds and membranes so you can control how spicy they are.
- Don’t overfill — Pack the peppers just enough to avoid any spillover while baking. Overstuffed peppers can also fall apart and spill their filling.
- BAKE FOR A MELTY TEXTURE – While these are great at room temperature, baking them for 10–12 minutes at 375°F (190°C) intensifies the flavors of the cheesy filling, softens the peppers just a touch, and lends the cheese a wonderfully melty texture.
Serving Suggestions
- As a Party Appetizer — Fill the stuffed peppers and arrange them on a serving platter, garnishing with fresh herbs for a colorful, crowd-pleasing snack. Serve with a dippable sauce, such as ranch or tzatziki, for even more flavor.
- With a Charcuterie Board — Add them to a charcuterie spread with cured meats, cheeses, nuts and crackers for a fun combination of textures and flavors. They provide a rich, savory bite that balances salty and crunchy things.
- On a Salad — Chop the stuffed peppers into bite-sized pieces and add them to a fresh green salad. The creamy stuffing brings richness, and the crisp peppers help with crunch.
- As a Low-Carb Snack or Side – These stuffed peppers serve as a perfect keto-compliant snack or side dish alongside grilled meats or roasted vegetables. They are satisfying, flavorful, and very high in protein and healthy fats!
Storing Suggestions
- Refrigeration: Place leftover stuffed peppers in an airtight container and store them in the refrigerator for up to 3 days. (Optional: to prevent the filling from sticking to other filling, keeping them in single layer would give the best result.)
- Reheating: If you want to eat them warm, reheat in the preheated oven at 350°F (175°C) for approximately 5–7 minutes (or air fry a few minutes until warm throughout). Microwaving is not ideal because it will make the peppers soggy.
- Freezing (Not Recommended): Because of the cream cheese and peppers high moisture content, they will alter texture during freezing and will become watery when thawed. For optimal flavor and texture, make them fresh, or refrigerate for short-term storage.
Frequently Asked Questions
Are mini sweet peppers the same as bell peppers?
No, mini sweet peppers have thinner skins and are sweeter than bell peppers, and are a great snacking and stuffing pepper. Though they all belong to the same pepper family, mini sweet peppers are milder and have a thinner skin than—and fewer seeds in them than—their larger, crunchier cousins.
What is Everything Bagel Seasoning?
Everything Bagel Seasoning is a savory mixture of sesame seeds, poppy seeds, dried garlic, dried onion, and salt, based on the topping for an everything bagel. It’s great as a crunchy, savory addition sprinkled on a range of foods, including cream cheese-stuffed peppers, avocado toast and roasted vegetables.
What could I use instead of cream cheese for the filling?
Cream cheese can be replaced with Greek yogurt, ricotta cheese, or goat cheese for a light, tangy substitute. For dairy-free, replace with mashed avocado or cashew-based vegan cream cheese to keep that creamy texture while being plant-based.
If you tried this Everything Cream Cheese Stuffed Mini Peppers or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Everything Cream Cheese Stuffed Bell Peppers
Cream Cheese Stuffed Peppers are the perfect bite-sized balance of creamy, crunchy, and savory goodness. Rich seasoned cream cheese filling nestled in sweet or spicy peppers make these stuffed wonders a mouthwatering appetizer or snack. Perfect for entertaining or when you just need something delicious and easy, this recipe is a must-try!
Print Recipe
Pin Recipe
Servings: 10 servings
Calories: 129kcal
INGREDIENTS
- 10 mini sweet peppers or jalapeños halved and deseeded
- 8 oz 225g cream cheese softened
- ½ cup cheddar or mozzarella cheese
- 1 tbsp Everything Bagel Seasoning
INSTRUCTIONS
- Prep the Peppers – Halve the mini sweet peppers or jalapeños lengthwise and remove the seeds and membranes.
- Prepare the Filling – Whip cream cheese with shredded cheese, everything bagel seasoning, garlic powder, and onion powder until fluffy and completely combined in a bowl.
- Stuff the Peppers Spoon the cream cheese mixture into each pepper half, spreading evenly.
- Baked or Not – You can serve them straight away to enjoy a crisp bite, or you can bake them in the oven at 375°F (190°C) for 10-12 minutes until they warm through and golden slightly. Serve and enjoy!
NUTRITION
Calories: 129kcal | Carbohydrates: 2g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 303mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 856IU | Vitamin C: 18mg | Calcium: 103mg | Iron: 0.1mg
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