Description
Cream Cheese Stuffed Mini Peppers are a simple, flavorful appetizer. Learn my tricks for these easy, cheesy bites, perfect for any gathering or snack time.
Ingredients
Scale
- Creamy Filling Base:
- 12–15 mini bell peppers (mixed colors are pretty!)
- 8 oz (226g) block cream cheese, softened
- Flavor Boosters:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp smoked paprika
- Fresh Add-ins:
- 1/2 cup shredded cheddar cheese (plus more for topping)
- 2 tbsp fresh chives, finely chopped (plus more for garnish)
- Optional Extras:
- Pinch of red pepper flakes (for a little kick)
- Salt and freshly ground black pepper, to taste
Instructions
- Prep Your Peppers for Stuffing:: First things first, grab those beautiful mini peppers and give them a good rinse. Then, carefully slice each pepper lengthwise, right down the middle, trying to keep the stem intact on one side if you can – it makes them look so cute! Scoop out any seeds and membranes with a small spoon. This is where I sometimes get a little messy, seeds everywhere, but it’s all part of the fun, right? You want them clean and ready for their cheesy embrace.
- Whip Up That Creamy Filling:: Now for the good stuff! In a medium bowl, combine your softened cream cheese (make sure it’s room temp, it mixes so much easier!), garlic powder, onion powder, and smoked paprika. Give it a good stir until everything is smooth and well combined. Honestly, I just use a spoon, no fancy mixers needed. Taste it here! Does it need a tiny pinch of salt? A bit more paprika? This is your kitchen, your rules.
- Fill ‘Em Up (But Don’t Overdo It!):: Time to stuff those mini peppers! Using a small spoon or even a butter knife, carefully fill each pepper half with the cream cheese mixture. Don’t go too crazy, hon, or they’ll burst when they bake. A nice, even mound is what we’re aiming for. It’s a bit like a mini art project, and I always get a few smudges, but who cares? They’ll taste amazing!
- Top with More Cheese, Obviously:: Once your mini peppers are filled, arrange them on a baking sheet. Then, sprinkle a generous amount of shredded cheddar cheese over the top of each cream cheese stuffed mini pepper. I mean, can you ever have too much cheese? I think not! This is where they start to look really promising, all ready for that golden, bubbly crust.
- Bake Until Golden and Bubbly:: Pop that baking sheet into your preheated oven at 375°F (190°C). Let them bake for about 15-20 minutes, or until the peppers are tender-crisp, and the cheese on top is beautifully melted and lightly golden brown. Oh, the smell that fills your kitchen during this step is just divine! I always peek through the oven door, eagerly waiting for that perfect golden hue.
- Garnish and Serve Your Cream Cheese Stuffed Mini Peppers:: Once they’re out of the oven, let them cool for just a minute or two – that cheese is hot! Then, sprinkle generously with fresh chives. The vibrant green against the golden cheese and colorful peppers is just *chef’s kiss*. Serve them warm, and watch them disappear! These Cream Cheese Stuffed Mini Peppers are truly a crowd-pleaser, I promise.