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- 12 mini bell peppers, assorted colors - 8 oz cream cheese, softened - 1/2 cup shredded cheddar cheese - 2 tablespoons fresh chives, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - 1/4 teaspoon cayenne pepper (optional for heat) Mini bell peppers come in many colors. You can find red, yellow, and orange ones. Each color has a sweet flavor. I love using a mix to make the dish look bright and fun. You can choose any color you like. The cream cheese is the star here. It gives a rich and creamy taste. Use full-fat cream cheese for the best flavor. Chives add a mild onion taste. They are fresh and green, which makes the dish pretty. Parsley brings a nice pop of color and freshness. If you want more heat, add the cayenne pepper. It gives a nice kick without being too spicy. You will need a few tools to make this dish. Here’s what you need: - Mixing bowl - Baking sheet - Parchment paper - Small spoon or piping bag A mixing bowl helps you blend the cream cheese mixture well. The baking sheet holds the stuffed peppers while they cook. Parchment paper makes for easy cleanup and keeps the peppers from sticking. A small spoon or piping bag helps you fill the peppers easily. Using these tools makes the process smooth and fun! {{ingredient_image_1}} Start by preheating your oven to 375°F (190°C). This step is key for cooking the peppers evenly. Next, take your mini bell peppers and cut off the tops. Be gentle when removing the seeds. This helps keep the peppers intact and ready for stuffing. Set them aside on a plate. In a mixing bowl, combine 8 oz of softened cream cheese with 1/2 cup of shredded cheddar cheese. Add 2 tablespoons of finely chopped chives and 1 tablespoon of finely chopped parsley. Sprinkle in 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and salt and pepper to taste. If you like heat, add 1/4 teaspoon of cayenne pepper. Mix everything until it’s well blended and creamy. Now it's time to fill those peppers! Use a small spoon or piping bag to stuff each mini bell pepper with the cream cheese mixture. Don’t hold back; stuff them generously. This makes each bite flavorful and satisfying. Place the stuffed mini peppers on a baking sheet lined with parchment paper. This keeps the peppers from sticking and makes cleanup easy. Bake them in the preheated oven for 15-20 minutes. You want the peppers to become tender and the cheese to turn slightly golden. Once done, take them out and let them cool for a few minutes. This step helps prevent burns when you take that first bite. Arrange your stuffed mini peppers on a nice platter. A sprinkle of fresh herbs on top adds a pop of color. Serve them warm, and watch them vanish at your gathering. These peppers make a perfect appetizer or snack. You can pair them with a dipping sauce if you like. They are sure to impress your guests! When picking mini peppers, look for bright colors. Choose peppers that feel firm and smooth. Avoid any with soft spots or wrinkles. The colors range from red to yellow to orange. Each color has a slightly different taste. Red peppers are sweet, while green ones can be more bitter. Mix colors for a beautiful dish. To make a great filling, start with softened cream cheese. This helps it blend smoothly. Add shredded cheddar cheese for a richer flavor. Fresh herbs like chives and parsley add freshness. Use garlic powder and onion powder for extra taste. Adjust salt and pepper to your liking. If you want a kick, add a bit of cayenne pepper. Mix everything until it’s creamy and well combined. Presentation matters when serving your stuffed peppers. Arrange them on a colorful platter. A sprinkle of fresh herbs on top adds a nice touch. Serve them warm to keep the flavors bold. You can also use small bowls for dipping sauces. This makes it fun for guests to enjoy. Bright colors and a simple layout catch the eye. Pro Tips Choose Colorful Peppers: Using a mix of red, yellow, and orange mini bell peppers not only enhances visual appeal but also adds subtle flavor variations to your dish. Experiment with Cheese: Feel free to mix different cheeses like feta or goat cheese into the filling for a unique twist on flavor and texture. Make Ahead: Prepare the stuffed peppers a day in advance and store them in the refrigerator. Just bake them before serving for a quick and easy appetizer. Adjust Spice Levels: If you're catering to a crowd, keep the cayenne pepper optional. You can serve some with and some without to accommodate different spice preferences. {{image_2}} You can get creative with your stuffing. Try mixing different cheeses for a fun twist. Here are a few ideas: - Goat cheese adds a tangy flavor. - Feta cheese brings a salty bite. - Blue cheese gives a bold taste. - Ricotta cheese makes it creamy and light. Mix these cheeses with the cream cheese base. You can also add herbs like dill or basil for extra flavor. Experiment with spices like smoked paprika or cumin for a unique touch. If you like heat, try adding jalapeños to the cream cheese mix. Here’s how: - Finely chop 1-2 jalapeños and mix them in. - Add a dash more cayenne pepper for extra spice. You can also top the filled peppers with sliced jalapeños before baking. This will give a nice kick and a colorful look. Want a vegan version? Replace cream cheese with a plant-based cheese. Here’s a simple mix: - Use vegan cream cheese or blended silken tofu. - Add nutritional yeast for a cheesy flavor. You can still use the same herbs and spices. This way, you keep the flavor while making it dairy-free. Enjoy these tasty variations at your next gathering! Store any leftover cream cheese stuffed mini peppers in an airtight container. Keep them in the fridge for up to three days. If you want to keep them fresh, avoid stacking them. This will help them stay intact and tasty. To reheat, preheat your oven to 350°F (175°C). Place the mini peppers on a baking sheet. Heat them for about 10 minutes or until warm. You can also microwave them for about 30 seconds. Check them often to make sure they don’t get too hot. You can freeze the stuffed mini peppers for later use. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for a few hours until firm. After that, transfer them to a freezer-safe bag. They will last for up to three months. When you’re ready to eat, thaw them in the fridge and reheat. Yes, you can prep these stuffed mini peppers ahead. Just fill the peppers and place them in the fridge. Cover them tightly to keep them fresh. You can make them a day before your event. When you're ready, bake them before serving. They will still taste great! To make a low-calorie version, you can use reduced-fat cream cheese. You can also swap the cheddar cheese for a lighter cheese. Adding more herbs, like chives and parsley, boosts flavor without many calories. Also, skip the cayenne pepper if you want to keep it mild. Some tasty dipping sauces for these stuffed peppers include ranch dressing, sour cream, or a spicy salsa. You can also try a yogurt-based dip for a healthy option. Each dip adds a new flavor to the peppers and makes them even more fun to eat! To wrap up, we covered the key aspects of making Cream Cheese Stuffed Mini Peppers. We explored the ingredients, cooking steps, and tips for a great dish. You learned about variations for taste and how to store any extras. These peppers are simple and fun for any meal. Remember, feel free to get creative with your fillings! Enjoy creating your own tasty versions of this dish.

Cream Cheese Stuffed Mini Peppers

Delicious mini bell peppers stuffed with a creamy cheese mixture, perfect as an appetizer or party snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 12 pieces mini bell peppers, assorted colors
  • 8 oz cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons fresh chives, finely chopped
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt and pepper
  • 1/4 teaspoon cayenne pepper (optional for heat)

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cut the tops off the mini bell peppers and remove the seeds carefully. Set aside.
  • In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped chives, parsley, garlic powder, onion powder, salt, pepper, and cayenne pepper (if using). Mix until well combined and creamy.
  • Using a small spoon or a piping bag, fill each mini bell pepper with the cream cheese mixture, ensuring they are generously stuffed.
  • Place the stuffed mini peppers on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 15-20 minutes, or until the peppers are tender and the cheese is slightly golden on top.
  • Remove from the oven and let them cool for a few minutes before serving.

Notes

Arrange the stuffed peppers on a platter and garnish with a sprinkle of fresh herbs for a pop of color. Serve warm.
Keyword appetizer, cream cheese, stuffed peppers