Go Back
Stuffed Mini Peppers with Cream Cheese Recipe
Ash Tyrrell

Stuffed Mini Peppers with Cream Cheese Recipe

I still remember the first time I made these stuffed mini peppers with cream cheese—it was one of those recipes that surprised me with how easy and addictive it turned out. I wanted something quick, colorful, and comforting, and these little peppers delivered more than I expected.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • Mini sweet peppers – 1 pound choose fresh, firm peppers for the best sweetness and texture; avoid wrinkled ones
  • Cream cheese – 8 ounces softened (softened cream cheese blends smoothly and creates a rich, creamy filling)
  • Shredded cheddar or Colby Jack cheese – 1 cup freshly grated cheese melts better and tastes richer than pre-shredded
  • Garlic powder – ½ teaspoon adds even garlic flavor without overpowering the filling
  • Onion powder – ½ teaspoon brings mild savory depth that complements the cheese
  • Salt – ½ teaspoon enhances all the flavors and balances the sweetness of the peppers
  • Black pepper – ¼ teaspoon adds subtle warmth and prevents the filling from tasting flat
  • Optional garnish: chopped green onions or everything bagel seasoning adds freshness, crunch, and visual appeal

Method
 

  1. Start by washing the mini peppers thoroughly and drying them well. Slice each pepper in half lengthwise and gently remove the seeds and membranes. I like keeping the stems on because they add charm and make the peppers easier to handle.
  2. In a mixing bowl, combine the softened cream cheese, shredded cheese, garlic powder, onion powder, salt, and pepper. Mix until everything is smooth and evenly blended. I usually taste the mixture at this point and adjust seasoning if needed.
  3. Using a spoon or small spatula, generously fill each pepper half with the cream cheese mixture. Make sure the filling is slightly mounded so it stays creamy after baking. Arrange the stuffed peppers cut-side up on the baking sheet.
  4. Place the baking sheet in a preheated oven at 375°F (190°C). Bake for about 20 minutes, or until the peppers are tender and the filling is hot and lightly golden on top. Keep an eye on them to avoid overbrowning.
  5. Once baked, remove the peppers from the oven and let them cool for a few minutes. Sprinkle with chopped green onions or everything bagel seasoning if desired. Serve warm for the best flavor and texture.

Notes

  • I always let the cream cheese soften fully at room temperature; it makes mixing much easier and smoother.
  • I’ve learned not to overbake the peppers, because I like them tender but still slightly crisp.
  • I sometimes line the baking sheet with parchment paper, which helps prevent sticking and browning too quickly.
  • I like adding a small pinch of extra shredded cheese on top for a golden, bubbly finish.