If you’re looking for a vibrant, crowd-pleasing appetizer, the Cream Cheese Stuffed Mini Bell Peppers Recipe is about to become your new best friend. These little colorful bundles bring together the sweet crunch of mini bell peppers with a luscious, savory cream cheese filling that’s accented with sharp cheddar, a hint of garlic, and a touch of smoky paprika. Whether you’re hosting a party or simply craving a delightful snack, this recipe offers the perfect balance of creamy, fresh, and flavorful that’s sure to impress everyone at your table.
Ingredients You’ll Need
The beauty of the Cream Cheese Stuffed Mini Bell Peppers Recipe is in its simplicity and the way each ingredient shines through. Every item plays a vital role, combining the creamy softness, the cheesy bite, and the fresh brightness, making the dish irresistibly delicious and visually stunning.
- Mini sweet bell peppers: These vibrant peppers provide a crunchy, naturally sweet vessel that’s perfect for stuffing.
- Cream cheese (softened): Acts as the creamy, tangy base for the filling, making every bite smooth and rich.
- Shredded cheddar cheese: Adds a sharp, melty element that pairs wonderfully with the cream cheese.
- Green onions (finely chopped): Bring a fresh, subtle bite and green color to brighten up the filling.
- Garlic (minced): Infuses a gentle pungency that elevates the overall flavor profile.
- Black pepper: Provides just the right amount of spice, balancing the creamy filling.
- Smoked paprika (optional): Introduces a warm, smoky depth for those who want to add an extra layer of flavor.
- Salt: Enhances all the ingredients, ensuring every bite bursts with taste.
How to Make Cream Cheese Stuffed Mini Bell Peppers Recipe
Step 1: Prepare the Peppers
Start by preheating your oven to 375°F (190°C). While the oven warms up, carefully cut the tops off each mini bell pepper and gently remove the seeds. This step ensures the peppers are ready to hold the delicious cream cheese filling without any bitterness.
Step 2: Mix the Filling
In a mixing bowl, combine the softened cream cheese and shredded cheddar cheese with finely chopped green onions, minced garlic, black pepper, smoked paprika if using, and a pinch of salt. Stir everything together until you have a smooth, evenly mixed filling that promises bursts of flavor in every bit.
Step 3: Stuff the Peppers
Grab each hollowed mini pepper and generously spoon in the cheese mixture. Make sure to fill them all nicely so every pepper is packed with creamy goodness that contrasts perfectly with the crisp pepper walls.
Step 4: Bake to Perfection
Place your stuffed mini bell peppers carefully on a baking sheet lined with parchment paper to prevent sticking and easy cleanup. Bake them in the preheated oven for 15 to 20 minutes until the peppers soften just enough and the filling starts to bubble and turns slightly golden on top. The oven’s heat melds all these wonderful flavors together.
Step 5: Cool and Serve
Once baked, allow your Cream Cheese Stuffed Mini Bell Peppers to cool for a few minutes. This short rest helps the filling set, making them easier to handle and even more enjoyable to eat.
How to Serve Cream Cheese Stuffed Mini Bell Peppers Recipe
Garnishes
To add a little extra flair and fresh flavor, sprinkle chopped fresh parsley or cilantro on top of your stuffed peppers. A light drizzle of olive oil or a dash of flaky sea salt can also elevate the presentation and taste, making each bite visually tempting and wonderfully tasty.
Side Dishes
These stuffed mini bell peppers are versatile and pair wonderfully with light, refreshing sides like a crisp garden salad or citrusy quinoa salad. They also complement heartier dishes such as grilled meats or pasta, adding a colorful and flavorful appetizer to any menu.
Creative Ways to Present
If you’re serving these at a party, consider arranging them like a rainbow on a large wooden board or placing them upright in a shallow dish for easy grabbing. You could also skewer a few for a fun finger-food twist, or serve them plated alongside a cool dipping sauce like a tangy ranch or spicy sriracha mayo.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Cream Cheese Stuffed Mini Bell Peppers Recipe (though they tend to disappear fast), store them in an airtight container in the refrigerator for up to three days. They make a fantastic snack or light lunch when chilled and ready to go.
Freezing
Freezing stuffed mini bell peppers is possible but not ideal, as the texture of the peppers may change slightly upon thawing. If you choose to freeze, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to two months.
Reheating
To reheat, pop the peppers in a 350°F (175°C) oven for about 10 minutes or until warmed through and the filling bubbles again. Avoid microwaving if possible, as the texture may suffer, and the filling might heat unevenly.
FAQs
Can I use other types of cheese in this Cream Cheese Stuffed Mini Bell Peppers Recipe?
Absolutely! Feel free to experiment with cheeses like mozzarella, pepper jack, or even feta for different flavor twists. Just make sure they are shredded or crumbled so the filling stays creamy and easy to spoon.
Are mini bell peppers difficult to prepare?
Not at all! Their size makes them perfect for stuffing, and since they’re sweet and tender, they require minimal prep: just slicing off the tops and removing the seeds carefully. It’s a quick and straightforward step that yields great results.
Can this recipe be made vegan?
Yes, with some substitutions! You can replace cream cheese and cheddar with plant-based alternatives, and ensure any other ingredients are vegan-friendly. This way, you still get that creamy, flavorful filling without dairy.
Is it okay to omit smoked paprika?
Definitely. The smoked paprika is optional and adds a subtle smoky depth, but if you don’t have it on hand or prefer a milder flavor, leaving it out won’t take away from the overall deliciousness of the dish.
What’s the best way to reheat leftovers to maintain flavor and texture?
Reheating in the oven at a moderate temperature works best. It keeps the peppers tender and the filling creamy without turning the texture rubbery, which sometimes happens in the microwave.
Final Thoughts
This Cream Cheese Stuffed Mini Bell Peppers Recipe is truly a little gem—simple to make, packed with flavor, and endlessly versatile. Whether you’re sharing them with family or serving guests, these stuffed peppers bring smiles and satisfied appetites every single time. Give them a try, and you might just find yourself making them week after week!
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Cream Cheese Stuffed Mini Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 12 stuffed mini peppers (serves 12 as appetizer/snack)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cream Cheese Stuffed Mini Sweet Peppers are a perfect appetizer or snack, combining the sweetness of the peppers with a creamy, cheesy filling infused with garlic and green onions. Baked until bubbly and golden, they make a delightful and colorful finger food that is quick and easy to prepare.
Ingredients
Peppers
- 12 mini sweet bell peppers
Cheese Filling
- 8 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1/4 tsp black pepper
- 1/4 tsp smoked paprika (optional)
- Salt to taste
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it reaches the ideal baking temperature.
- Prepare Peppers: Cut the tops off each mini bell pepper and carefully remove the seeds and membranes, creating a hollow shell for the filling.
- Mix Filling: In a bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped green onions, minced garlic, black pepper, smoked paprika (if using), and salt. Mix thoroughly until well blended.
- Stuff Peppers: Spoon the cheese mixture carefully into each hollowed pepper, filling them generously but without overstuffing.
- Arrange for Baking: Place the stuffed peppers upright on a baking sheet lined with parchment paper to prevent sticking and facilitate easy cleanup.
- Bake: Bake in the preheated oven for 15-20 minutes, until the peppers are tender, and the cheese filling is bubbly with a light golden top.
- Cool and Serve: Remove the peppers from the oven and let them cool for a few minutes before serving to allow the filling to set slightly.
Notes
- Use mini sweet peppers for the best bite-sized appetizer experience.
- Smoked paprika is optional but adds a nice depth of flavor and subtle smokiness.
- For a spicier version, add a pinch of cayenne pepper or chopped jalapeños to the filling.
- Make sure the cream cheese is softened for easy mixing and smooth filling texture.
- These can be served warm or at room temperature, making them great for parties and gatherings.
- Leftovers can be stored in the refrigerator for up to 2 days and gently reheated.
