These Cream Cheese Stuffed Mini Peppers are a delicious and colorful appetizer! They are low in calories and carbohydrates, packed full of nutrients, and can be served cold or roasted in the oven.
Ever wonder how to use the mini bell peppers you see at the supermarket?
I like to slice them into rings and toss them onto my salads. They are also great for making bite-sized, healthy appetizers such as this one!
They are always a crowd pleaser and are perfect for game day snacking!
Ingredients Needed
Miniature Bell Peppers - These are usually sold in a bag next to regular-sized bell peppers at your supermarket.
Cream Cheese - Room temperature works best and is easier to mix, so let the cream cheese sit outside of the refrigerator for one hour prior to using.
Cheddar Cheese - I prefer sharp cheddar but you could substitute your favorite shredded cheese.
Spices & Herbs - Chives, garlic powder, onion powder, and black pepper are used for flavor.
How to Make
The process is simple!
Step 1: Cut the Peppers
Halve the peppers and remove any seeds. I like to leave the stems but you can remove them if you wish.
Step 2: Prepare the Filling
In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chives, garlic powder, onion powder, and black pepper.
Step 3: Stuff the Peppers
Using a small spoon, stuff the peppers with the filling.
Step 4: Serve Hot or Cold
I personally love these cream cheese stuffed mini peppers served cold so they have a nice crunch. They are also easier to serve at parties and gatherings this way.
These peppers may also be roasted. To do so, place them on a baking sheet and roast at 400 degrees for 8 minutes and then broil for 1-2 minutes to brown the tops.
If you are going to roast the peppers, be sure the cream cheese mixture is level with the pepper, otherwise the filling will fall out.
You may garnish the peppers with some additional chives or crushed red pepper if you'd like to turn up the heat.
Absolutely! These mini peppers can be assembled the day before and refrigerated overnight.
Yes! These stuffed peppers can also be cooked in an air fryer at 375 degrees for 6 minutes. Be sure not to overcrowd the peppers, and cook in batches.
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Did you make this recipe? If so, please leave me a rating and comment below. I love to hear from my readers!
Other Healthy Appetizers you may like:
- Eech
- Air Fryer Kale Chips
- Mango Pico De Gallo
- Air Fryer Zucchini Fries
- Avocado Flower with Balsamic Glaze
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Cream Cheese Stuffed Mini Bell Peppers
Ingredients
- 12 Mini Bell Peppers
- 8 oz Cream Cheese softened
- 1 cup Sharp Cheddar Cheese shredded
- 2 Tablespoons Chives sliced
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
Instructions
- Halve the peppers and remove any seeds.
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chives, garlic powder, onion powder, and black pepper.
- Using a small spoon, stuff the peppers with the filling.
- Serve cold, or roast in the oven at 400 degrees for 8 minutes. Broil for an additional 1-2 minutes to brown the tops.
- Garnish with chives or crushed red pepper if desired.
Notes
- These peppers may be assembled and stored in the refrigerator the night before.
- If you are going to roast the peppers, be sure the cream cheese mixture is level with the pepper, otherwise the filling will fall out..
- These stuffed peppers can also be cooked in an air fryer at 375 degrees for 6 minutes. Be sure not to overcrowd the peppers, and cook in batches.
Loved them cold. I added a TBS of HWC to thin out the mixture
What is HWC may I ask? Lol...
Heavy Whipping Cream. Took me awhile to figure it out. Lol
I think it means heavy whipping cream.
Heavy Whipping Cream.
Heavy whipping cream?
Heavy whipping cream!
Heavy Whipping Cream
Heavy whipping cream?
I get these peppers all the time from Trader Joe's. Nice to have a recipe to make with them! Sounds delicious.
I made these with cilantro instead of chives and added the zest and juice of one lime. I used a white sharp cheddar cheese and whipped cream cheese. I served them cold. They were delicious. Thanks for the recipe and inspiration.
Glad you enjoyed them!