Let’s just go ahead and agree on one thing: tiny food is better food. Especially when it’s colorful, creamy, crunchy, and requires zero actual cooking. That, my friend, is the magic of cream cheese stuffed mini peppers.
These little guys check all the boxes. They’re ridiculously easy to throw together (I’m talking under 15 minutes), they look like they belong on the cover of a holiday magazine, and they taste like the kind of snack you’ll “just have one more” of… about six times.
Whether you’re putting together a Thanksgiving appetizer platter, loading up your lunchbox with healthy bites, or hosting the game day crew, stuffed mini bell peppers with a rich and garlicky cream cheese filling are your secret weapon. They’re vegetarian-friendly, naturally low-carb, and can be made in advance—because who needs more stress when you’re juggling turkey, stuffing, and that one aunt who insists the cranberry sauce must be canned?
So grab a bag of those adorable red, orange, and yellow mini bell peppers, and let’s get to stuffing. No oven, no drama, just creamy, crunchy deliciousness.
Table of contents
Use Cases: When to Serve These Beauties
Cream cheese stuffed mini peppers aren’t just a one-trick pony. They slide into so many different roles it’s kind of unfair to the other appetizers.
- Thanksgiving starters – Adds color and flavor without filling everyone up before the main event.
- Game day snacks – Easy to grab, hold, and devour while yelling at the TV.
- Potluck parties – These babies travel well and hold up like champs.
- Lunchbox heroes – Kid-approved (because, cheese) and adult-approved (because, still cheese).
- Holiday party appetizers – Elegant, festive, and photo-friendly for your snack table.
- Healthy snack option – High flavor, low carb. What more do you want?
Why You’ll Love This Recipe
Let’s break it down. Here’s why this recipe is basically a love letter to your taste buds (and your sanity):
1. Sweet Meets Savory
The mini peppers are naturally sweet, especially the orange and red ones. Pair that with a garlicky, herby cream cheese filling and boom—you’ve got a flavor explosion.
2. Ridiculously Easy
Seriously, if you can stir things in a bowl and use a spoon, you’ve already mastered this recipe. It’s the epitome of quick party snack.
3. Customizable
Want it spicy? Add jalapeños. Need it dairy-free? Use vegan cream cheese. Feeling extra? Add bacon. The stuffing world is your playground.
4. Healthy & Low-Carb
No breadcrumbs, no baking—just fresh veggies and creamy filling. It’s a low carb snack that doesn’t taste like you’re giving up anything.
5. Looks Fancy, Feels Easy
Pop these on a white platter with a sprinkle of herbs, and you’ve got Instagram-worthy snacks that scream “host with the most.”
Preparation & Nutritional Info
- Total time: 15 minutes
- Prep time: 10 minutes
- Chill time (optional): 5 minutes
- Servings: About 12–15 stuffed pepper halves
- Calories per serving: ~90
Nutritional Estimate per stuffed half:
- Protein: 3g
- Carbs: 5g
- Fat: 7g
Ingredients
For the Creamy Filling:
- 8 oz whipped cream cheese
- ¼ cup shredded cheddar cheese (optional, but highly recommended for that melty vibe)
- 2 tbsp sour cream
- ½ tsp garlic powder
- 1 tbsp chopped fresh chives (or parsley)
- 1 tsp lemon juice (adds brightness, but you can skip it)
- Salt and pepper to taste
For the Peppers:
- 12–15 mini bell peppers (choose a rainbow mix for max wow factor)
- Drizzle of olive oil (optional, but adds a bit of richness)
Ingredient Highlights
Let’s talk about why each of these ingredients brings something special to the table.
- Mini Bell Peppers: These are the star. Sweet, crisp, and naturally bite-sized—basically made to be stuffed.
- Whipped Cream Cheese: Easier to mix and lighter in texture than the brick version. It’s spreadable heaven.
- Cheddar Cheese: Gives a sharp, savory kick and complements the sweetness of the peppers beautifully.
- Garlic Powder & Herbs: Adds depth, aroma, and that little something-something that makes people go, “Oooh what’s in this?”
- Sour Cream: Softens the richness of the cream cheese and makes the texture extra smooth.
Instructions
Ready? This is gonna be fast. Like, “you could be done before your oven even preheats” fast.
- Prep Your Peppers:
Wash and dry your mini bell peppers. Slice them in half lengthwise. Scoop out any seeds or ribs with your fingers or a spoon. - Optional Flavor Boost:
Drizzle them with a little olive oil and a pinch of salt if you want them glossier and slightly richer. - Mix the Filling:
In a bowl, combine your whipped cream cheese, cheddar, sour cream, garlic powder, lemon juice, chives, and a little salt and pepper. - Taste Test:
Always taste your filling before stuffing. Adjust seasoning as needed. - Stuff ‘Em:
Use a spoon or a piping bag (if you’re feeling fancy) to fill each pepper half with the creamy mixture. - Optional Chill:
Pop them in the fridge for 5–10 minutes if you want them to firm up. - Serve & Admire:
Arrange on a platter, sprinkle with fresh herbs or smoked paprika, and watch them disappear.
Serving Suggestions
These peppers are team players—they go with everything.
- Dip game strong: Serve with ranch, sour cream dip, or blue cheese for dunking.
- Add to a charcuterie board: Nestle them among nuts, olives, meats, and cheeses.
- On the salad: Chop up leftovers and toss them into your lunch salad. Trust me.
- With crackers or pita chips: Add some crunch on the side for contrast.
- Want more inspo? Check out our sweet and creamy cream cheese appetizers for dessert-style bites.
Additional Tips
- Make-Ahead Friendly: These hold up great in the fridge—just don’t garnish until just before serving.
- Low-Fat Swap: Use low-fat or Greek yogurt cream cheese for a calorie-conscious snack.
- Add-Ins: Crumbled bacon, chopped jalapeños, diced olives, or sun-dried tomatoes make excellent upgrades.
- Want them smoky? Pop them in the oven at 375°F for 10 minutes to soften and roast before filling.
Recipe Variations
Let your imagination (and fridge contents) run wild. Here are a few flavor twists worth trying:
- Bacon & Cheddar: Add crispy bacon bits + sharp cheddar.
- Spicy Jalapeño: Mix in finely chopped jalapeños or red pepper flakes for heat.
- Italian Herb: Basil, oregano, and a sprinkle of mozzarella.
- Sun-Dried Tomato & Basil: Creamy with an umami punch.
- Mediterranean: Swap cream cheese for whipped feta, add olives and cucumber.
- Avocado: Blend in mashed avocado and lime juice.
- Chicken Caesar: Shredded chicken + Caesar dressing = mini salad boats.
- Vegan: Use vegan cream cheese and leave out the cheddar.
Storage & Freezing
- Fridge: Store in an airtight container for up to 3 days. Best served cold.
- Freezer: Freeze stuffed peppers on a tray. Once frozen, transfer to a bag or container. They’ll last up to a month.
- To serve: Thaw in the fridge overnight. Garnish fresh for best presentation.
Equipment Suggestions
You don’t need anything fancy, but here’s what helps:
- Sharp knife (for slicing peppers cleanly)
- Mixing bowl
- Small spoon (or piping bag if you’re showing off)
- Cutting board
- Optional: hand mixer if you want ultra-smooth filling
FAQs
Yep! Just slice into strips or squares to make them more “bite-sized.”
Add chopped jalapeños, hot sauce, or even a spoonful of spicy cream cheese filling.
Absolutely. Store in the fridge for up to 3 days. Hold off on garnishing until you’re ready to serve.
Totally! Garlic herb, jalapeño, chive—they all work great.
Yes! Use vegan cream cheese and skip the cheddar. You can add nutritional yeast for a cheesy vibe.
Cream Cheese Stuffed Mini Peppers
- Total Time: 15 minutes
- Yield: 12–15 stuffed halves
- Diet: Vegetarian
Description
Colorful, crunchy, and creamy, these no-cook stuffed mini bell peppers are the ultimate party snack or low-carb treat—ready in under 15 minutes!
Ingredients
- 8 oz whipped cream cheese
- 1/4 cup shredded cheddar cheese (optional)
- 2 tbsp sour cream
- 1/2 tsp garlic powder
- 1 tbsp chopped fresh chives (or parsley)
- 1 tsp lemon juice
- Salt and pepper to taste
- 12–15 mini bell peppers (rainbow mix)
- Drizzle of olive oil (optional)
Instructions
- Wash and dry the mini bell peppers. Slice in half lengthwise and remove seeds and ribs.
- Optional: Drizzle with olive oil and sprinkle with salt.
- In a bowl, mix cream cheese, cheddar, sour cream, garlic powder, lemon juice, chives, salt, and pepper.
- Taste and adjust seasoning if needed.
- Use a spoon or piping bag to stuff each pepper half with the creamy mixture.
- Optional: Chill in the fridge for 5–10 minutes to firm up.
- Arrange on a platter, garnish with herbs or smoked paprika, and serve.
Notes
Great make-ahead appetizer! Add bacon, jalapeños, or olives for variation. Can be served cold or lightly roasted.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 90
- Sugar: 2g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Final thoughts
So there you have it—cream cheese stuffed mini peppers that are colorful, crave-worthy, and crazy simple to make. They’re perfect for Thanksgiving, potlucks, or anytime you want to impress a crowd without breaking a sweat.
They’re creamy. And crunchy. They’re low-carb. They’re kid-approved and adult-adored.
So go ahead—make a batch, snap a photo, and share your version with us! And if you’re craving more cheesy bites, don’t miss our go-to party appetizers with cream cheese. Trust me, your snack game’s about to level up.
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