Delicious Stuffed Mini Peppers

These stuffed mini peppers are a delightful appetizer that combines a luscious cheese filling with sweet tender peppers. The creamy, cheesy center melts beautifully in the oven, creating a bite-sized treat perfect for any gathering or simple snack time.

I first made these for a casual weekend brunch, and they quickly became a requested dish by everyone around the table. Their combination of flavors and colors always brings a smile to my face.

Ingredients You Need

• Mini bell peppers: one pound halved and seeded for the perfect natural cup to hold the filling choose peppers that are firm and glossy without any soft spots
• Cream cheese: eight ounces softened to ensure a smooth creamy base
• Shredded cheddar cheese: half a cup for a sharp and tangy flavor boost
• Grated Parmesan cheese: a quarter cup adds a nutty salty undertone
• Fresh garlic: two cloves minced to give a gentle aromatic kick
• Fresh parsley: two tablespoons chopped plus extra for garnishing adds freshness and a pop of green
• Paprika: half a teaspoon lends subtle warmth and color
• Salt and pepper: to taste for seasoning balance
• Optional cooked bacon: a quarter cup crumbled brings a smoky savory layer that pairs beautifully with the cheese

Detailed Cooking Directions

Build The Oven Base:

Preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a baking sheet with parchment paper which helps prevent sticking and makes cleanup effortless. Arrange the mini pepper halves cut side up so that they hold the filling securely.

Prepare The Cheese Filling:

In a mixing bowl combine the softened cream cheese, shredded cheddar, grated Parmesan, minced garlic, chopped parsley, paprika, salt, and pepper. Stir thoroughly until the mixture is smooth and well blended creating a rich and flavorful filling.

Add The Bacon (Optional):

If you want that extra smoky crunch, carefully fold in the crumbled cooked bacon into the cheese mixture until it is evenly distributed bringing a delightful contrast to the creamy textures.

Stuff The Peppers:

Generously spoon the cheese mixture into each pepper half ensuring they are nicely filled but not overflowing which will prevent any mess during baking.

Bake Until Perfect:

Place the stuffed peppers on the baking sheet into the preheated oven. Bake for fifteen to eighteen minutes or until you see the cheese filling bubbling and the pepper becoming tender yet still holding its shape nicely.

Final Garnish And Serve:

Remove the peppers from the oven and sprinkle with additional fresh parsley for a bright finish. Serve these warm to fully enjoy the melty, flavorful filling.

These stuffed mini peppers always remind me of lively family gatherings where everyone would gather around the kitchen, sharing stories between bites. One time I prepared a big batch for a holiday party, and they disappeared so fast I barely got to enjoy one myself. The warmth and color they bring always make meals feel extra special.

Smart Storage Tips

Store any leftovers in an airtight container in the refrigerator and consume within two days as the peppers hold up best fresh. Reheat gently in the oven or air fryer to keep the peppers tender and the cheese just melted. Avoid microwaving if possible to retain texture.

Ingredient Variations

Swap cheddar for pepper jack or smoked gouda for a different cheese twist Add finely chopped herbs like chives or basil to the cheese mix for fresh accents Use turkey bacon or omit meat altogether to tailor to dietary preferences without losing flavor

Perfect Pairing Ideas

Serve these alongside a crisp green salad to add freshness and balance richness Pair with a light white wine such as Sauvignon Blanc or a sparkling beverage to complement the creamy cheese Offer as a vibrant appetizer with a charcuterie board featuring olives, nuts, and fresh fruit

These stuffed mini peppers are the kind of appetizer that brings people together with their bright colors and comforting filling. Whether for family meals, holiday parties, or casual snacks, they offer a satisfying blend of creamy, cheesy goodness wrapped in the natural sweetness of fresh peppers. Try different cheeses or add your favorite herbs and watch this recipe become a beloved classic in your kitchen.

Frequently Asked Questions

→ What type of peppers work best for stuffing?

Mini bell peppers are ideal due to their size and mild sweetness, making them perfect for holding creamy fillings.

→ Can I prepare the filling ahead of time?

Yes, the cheese mixture can be prepared in advance and stored refrigerated until ready to fill the peppers.

→ What can I use as a substitute for cream cheese?

Soft ricotta or goat cheese can be used for a slightly different texture and tangy flavor.

→ How do I know when the stuffed peppers are done baking?

They are ready when the filling is bubbly, slightly golden on top, and the peppers have softened but retain some firmness.

→ Is it possible to make these peppers vegetarian-friendly?

Yes, simply omit the bacon and focus on the herb and cheese blend for full flavor without meat.