Description
These easy cream cheese stuffed peppers are filled with a rich, creamy mixture of cream cheese, cheddar, garlic, and fresh chives. Baked until tender and bubbly, they make a delicious appetizer for parties, family gatherings, or everyday snacking. Ready in just 30 minutes!
Ingredients
12 mini sweet peppers
8 oz (225 g) cream cheese, softened
½ cup shredded cheddar cheese
½ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons fresh chives, chopped
Salt, to taste
Black pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2: Prepare the Peppers
Wash and thoroughly dry the mini sweet peppers. Slice each pepper lengthwise and remove the seeds and white membranes. Arrange the halves cut-side up on the prepared baking sheet.
Step 3: Make the Cream Cheese Filling
In a medium bowl, combine softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and chopped fresh chives. Season with salt and black pepper. Mix until smooth and creamy.
Step 4: Stuff the Peppers
Using a small spoon or piping bag, fill each pepper half evenly with the cream cheese mixture. Avoid overfilling to prevent the cheese from spilling during baking.
Step 5: Bake the Peppers
Place the baking sheet in the preheated oven and bake for 15–20 minutes, until the peppers are tender and the cheese filling is hot and bubbly.
Step 6: Garnish and Serve
Remove from the oven and allow the peppers to cool slightly. Garnish with additional fresh chives if desired. Serve warm with your favorite dipping sauce.
Notes
Cream Cheese: Use softened block cream cheese for a smooth, thick filling.
Pepper Selection: Choose fresh mini sweet peppers of similar sizes for even cooking.
Extra Flavor: Add cooked bacon crumbles, Parmesan cheese, or everything bagel seasoning for variety.
Air Fryer Option: Cook at 375°F (190°C) for approximately 8–12 minutes, checking early.
Make Ahead: Prepare and stuff the peppers up to 24 hours in advance. Refrigerate until ready to bake.
Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat in the oven at 350°F (175°C) until thoroughly heated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 stuffed pepper halves
- Calories: 190 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
Keywords: cream cheese stuffed peppers, cream cheese stuffed mini peppers, stuffed sweet peppers, baked cream cheese peppers, cheesy stuffed peppers, easy appetizer recipe