Cream Cheese Stuffed Peppers
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My cream cheese stuffed peppers are stuffed with seasoned cream cheese and a melty shredded cheese blend, then baked in the oven until the filling is golden and bubbly. These bite-sized appetizers take only 25 minutes and use just a handful of simple ingredients!
Samantha’s Recipe Highlights
No Pre-Cooking Needed – Mini peppers have thin walls, so they soften right up in the oven. You skip the boiling and pre-baking that big stuffed peppers need, which means these cream cheese stuffed peppers go from cutting board to oven in minutes.
Two Cheeses, Extra Melty – Instead of plain cream cheese, I mix in a shredded cheese blend. The cream cheese keeps everything rich and creamy, and the shredded cheese gets gooey and golden on top. That combo is what makes this cream cheese stuffed peppers recipe taste so good.
Make Them Ahead – You can stuff the peppers, stick them in the fridge, and bake them whenever you are ready. I do this all the time so a warm snack is just 10 minutes away after a busy day.
Table of Contents
- Samantha’s Recipe Highlights
- Why Two Cheeses Make the Best Filling
- Mini Stuffed Peppers Ingredients
- How to Make Cream Cheese Stuffed Peppers
- Expert Tips
- What to Serve with Stuffed Mini Peppers
- Storing and Reheating
- Cream Cheese Stuffed Peppers FAQs
- More Appetizer Recipes
- Baked Cream Cheese Stuffed Peppers Recipe
Easy, bite-sized appetizers are basically their own food group in my house. If I can pull something warm and cheesy out of the oven in a few minutes flat, I am all in. This cream cheese stuffed peppers recipe is exactly that kind of easy, and it is one I come back to again and again.
I make stuffed peppers a bunch of different ways depending on what I am after. My air fryer stuffed peppers are my pick when I want a full dinner, and my air fryer bell peppers make an easy side. These little mini ones are the version I grab when I just want a quick, finger food snack.
PS: If you love a cheesy, dippable appetizer, you will want to try my sausage cream cheese dip too!
Why Two Cheeses Make the Best Filling
The real trick to these cream cheese stuffed peppers is using two kinds of cheese instead of one. Here is why that matters.
- Block cream cheese, not the tub kind – Grab the cream cheese that comes in a block (the kind wrapped in foil). Tub cream cheese has more water and extra stuff added to keep it spreadable, and that can make your filling runny. The block kind stays thick and bakes up creamy.
- A melty shredded blend – My go-to is a pizza blend with mozzarella, parmesan, and romano. The mozzarella melts nice and stretchy, and the parmesan and romano are drier and sharper, so they add a salty, cheesy punch. You can also use mozzarella on its own or a cheddar and Monterey Jack mix if that is what you have.
Stacking those two cheeses is what gives this stuffed mini peppers filling its rich, gooey, melty bite.
Mini Stuffed Peppers Ingredients
- Mini sweet peppers – Sweet, crunchy, and just the right size for snacking. Slice each one in half the long way so you get two little boats to fill. Pick peppers that are firm and not wrinkly so they hold their shape.
- Cream cheese – Use the block kind and let it sit out so it softens. Soft cream cheese mixes up smooth and gives the filling its rich, tangy, creamy taste.
- Shredded cheese blend – I use a pizza blend (mozzarella, parmesan, and romano). It melts and browns on top and adds even more cheesy flavor. Cheddar and Monterey Jack work too.
- Dried chives and parsley – I use dried herbs here on purpose. Fresh herbs add a little water, which can make the filling loose. Dried herbs give you all the color and flavor without thinning things out.
- Seasoning – Garlic powder, onion powder, salt, and pepper round everything out and add a savory note. If you like a little kick, my jalapeno poppers filling has a similar creamy, seasoned base.
How to Make Cream Cheese Stuffed Peppers
Scroll down to the printable recipe card at the bottom of the post for exact measurements and storage tips.
Mix the cheese filling. While the oven heats to 400 degrees F, add the cream cheese, shredded cheese, and all the seasonings to a bowl. Beat it with a hand mixer until it is smooth and a little fluffy. Beating it adds air, so the filling bakes up light instead of heavy. Set the bowl aside.
Cut and clean the peppers. Slice each mini pepper in half the long way and scrape out the seeds. You should end up with a bunch of little pepper boats ready to fill.
Fill them up. Use a spoon or a small spatula to fill each pepper. Smooth the filling level with the cut edge of the pepper. Filling them flush like this keeps the cheese tucked inside instead of spilling out and burning on the pan.
Bake, then broil. Lay the peppers filling-side up on a baking sheet and bake for 8 minutes. Then turn the broiler to high for about 2 minutes to brown the tops. Broiling goes fast, so stay right by the oven for this part. Garnish with fresh chives or green onions if you like, and serve them warm.
Expert Tips
A hand mixer is your best friend for the filling. It blends the cream cheese and shredded cheese into one smooth mix in seconds, and it whips in a little air so the filling is light and easy to spoon in.
Always let the cream cheese soften first. Cold cream cheese is stiff and clumpy and a pain to mix. If you leave it out on the counter for a bit, it blends up smooth and your filling will not turn out lumpy.
Skip the pre-cooking. These peppers are so small that they soften all the way through in the oven. There is no need to boil or bake them ahead like you would with big bell peppers.
Watch the broiler like a hawk. Broiling browns the tops of the peppers in about 2 minutes, but it can go from golden to burnt in seconds if you walk away. I crack the oven door a little and turn the pan halfway so every pepper browns evenly.
Fill them level, not heaping. When the filling is smoothed flush with the cut edge, it stays put. Pile it too high and the cheese tends to slide off and brown on the pan instead of on the pepper.
What to Serve with Stuffed Mini Peppers
Savory Meat Pairings
The warm cream cheese filling is so good next to salty, savory meats. I serve these cream cheese stuffed peppers with all of these.
- Baked Italian sausage and boneless prime rib both bring a big, savory flavor that plays off the sweet peppers.
- Boneless turkey breast is a leaner pick if you are serving the peppers as a side dish instead of a party snack.
Cheesy Sides That Go With It
If you are putting out a cozy comfort-food spread, these mini stuffed peppers love a few more cheesy sides next to them. Lean into the garlic and onion in the filling.
- Garlic cheese bread brings a buttery crunch that balances out the melty filling.
- Velveeta mac and cheese adds a smooth, creamy bite next to the soft baked peppers.
Storing and Reheating
Let the peppers cool, then store any leftovers in an airtight container in the fridge for up to 3 days. I do not recommend freezing them. Peppers get watery and soft once they thaw, so the texture just is not the same.
You can also stuff the peppers ahead of time and keep them uncooked in the fridge for up to 1 day, then bake them fresh right before serving. That is my favorite way to prep these mini stuffed peppers for an after-school snack.
To reheat, put them in the oven or air fryer at 350 degrees F. It takes about 8 to 10 minutes in the oven or 3 to 5 minutes in the air fryer to warm them back through.
Cream Cheese Stuffed Peppers FAQs
Can I make these cream cheese stuffed peppers ahead of time?
Yes! I do this all the time. Stuff the peppers, put them in an airtight container, and keep them in the fridge for up to 1 day. Then bake them fresh right before you want to serve them.
Why is my filling runny or greasy?
This usually comes down to the cream cheese. Use the block kind instead of the tub kind, since the tub has more water in it. And make sure you do not overbake, because cheese that cooks too long can turn greasy. Eight minutes plus a quick broil is all you need.
Can I use big bell peppers instead of mini ones?
You can! Just slice them into smaller pieces and know they will need a longer time in the oven since the walls are thicker. If you want a full bell pepper meal, my air fryer stuffed peppers are a great pick.
How do I add some heat?
I love stirring my homemade buffalo sauce right into the cream cheese filling for a spicy, tangy kick. A sprinkle of dry ranch seasoning or some bacon bits on top is tasty too.
More Appetizer Recipes
- Air Fryer Bacon Stuffed Jalapenos
- Air Fryer Shishito Peppers
- Cream Cheese Fruit Dip
- Buffalo Chicken Dip
Baked Cream Cheese Stuffed Peppers
Ingredients
- 1 pound mini peppers
- 8 ounces cream cheese, softened
- 1 cup pizza cheese, A blend of cheeses like mozzaralla, parmesan and romano
- 1 tablespoon dried chives
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, add the cream cheese, shredded cheese and seasonings. Use a hand mixer to combine all of it. Set it to the side.
- Slice all of the mini peppers length wise and remove any seeds.
- Use a spoon or small spatula to fill each of the peppers. Fill it up to the tops of each pepper. This keeps the cheese inside the pepper instead of spilling out once it is cooked.
- Lay the peppers on a baking sheet.
- Bake them for 8 minutes. Once they are done cooking, turn the broiler on high and cook for 2 minutes longer to get the tops a little brown.
- Garnish with fresh chives, if desired. Serve immediately.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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