Baked cream cheese stuffed peppers are an easy-to-make, simple appetizer. They are creamy, flavorful, and perfect for any gathering. The combination of sweet peppers and creamy filling makes them irresistible!
I make these cream cheese stuffed mini peppers really often; they’re so simple, tasty, and cute. They make a great little appetizer at a party, among other finger foods. I always make a double batch because they’re usually gone in a flash!
Add more finger foods to your table the next time you're hosting, such as crispy Cheese and Tomato Pinwheels, Honey Lemon Pepper Wings, or Pinwheel Sandwiches. These delicious appetizers are sure to be a hit at any gathering!
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Ingredients: 8 + salt and pepper
Prep time: 20 minutes
Bake time: 10-15 minutes
Recipe ingredients
Mini sweet peppers: You will need about 1 pound. There were 15 peppers in my bag, but depending on their size, there could be up to 20. Two of them were too tiny, so I set them aside and ended up with 13.
Cream cheese: I recommend using full-fat cream cheese to stuff the mini peppers. You must also try this Dill Pickle Cheese Ball; it’s fantastic and an excellent idea for any party.
Feta cheese: Use feta from a block of cheese in brine. Avoid pre-crumbled feta, as it differs in both taste and texture. Alternatively, you can use other shredded cheese with good melting properties, such as Gouda, melty cheddar cheese or mozzarella, Parmesan cheese, Swiss, or fontina.
Green onions, garlic, and dill: This recipe uses fresh or frozen dill, as dried dill doesn’t provide the same flavor.
Standard spices such as sweet paprika powder, red pepper flakes, salt, and black pepper. You can use other seasonings if you like, either a combination of your own or a store-bought seasoning mixture like Herbs de Provence, Cajun, Italian, or bagel seasoning. Check out these Cajun Deviled Eggs, too.
See the recipe card for complete information on ingredients and quantities.
Additions and substitutions
Substitute dill with any other fresh herbs you like, or use dried herbs like oregano or thyme.
Garnish them with crispy bacon bits, toasted pine nuts, chopped olives, bagel seasoning, or black sesame seeds.
How to make cream cheese stuffed peppers?
Step #1: Cut the little peppers in half lengthwise and remove the seeds, keeping the stems intact.
Step #2: Crumble the feta with a fork on a plate.
Step #3: Combine cream cheese, feta, green onions, garlic, most of the dill, and all the spices in a mixing bowl.
Step #4: Fill the pepper halves with the cream cheese filling and place them on a lined baking sheet. Bake them for 10-15 minutes until lightly golden.
No-bake cheese stuffed peppers
To make these cream cheese-stuffed mini peppers without baking, simply fill the halves with the cheese mixture and chill them in the fridge, covered with plastic wrap, for at least an hour. Serve them cold as a refreshing, no-cook appetizer.
Tips
You can also fill small, halved bell peppers with this filling. Since they are larger, you won’t be able to fill as many with the same amount of filling.
Make ahead: These can be prepared ahead of time and stored in the fridge. If I want to serve them warm, I bake them shortly before serving. If not, I serve them unbaked.
Storage
If you want to serve them warm, it’s best to do that immediately. Otherwise, you can reheat the leftover stuffed peppers in the preheated oven again.
Refrigerate the leftovers in an airtight container for 2-3 days and enjoy them cold or reheated.
The cream cheese stuffed peppers are not suitable for freezing.
More appetizers
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📖 Recipe
Cream Cheese Stuffed Peppers
Equipment
- Baking sheet
- Bowl
Ingredients
- 1 lb mini sweet peppers 450 g, Note 1
- 8 oz cream cheese 225 g
- 8 oz feta 225 g
- 2 green onions
- 2 garlic cloves
- 2-3 sprigs of dill or 1 teaspoon of frozen dill, Note 2
- 1 teaspoon sweet paprika powder
- ¼ - ½ teaspoon dried pepper flakes or to taste
- ½ teaspoon fine sea salt more to taste
- ¼ teaspoon ground black pepper or to taste
Instructions
- Preparations: Preheat the oven to 400°F/ 200°C and line the baking sheet with parchment paper.
- Prepare peppers: Cut the peppers in half lengthwise and remove the seeds. Keep the stems intact.1 lb mini sweet peppers
- Filling: In a medium bowl, mix cream cheese, feta, finely chopped green onions, grated garlic, most of the finely chopped dill (keep a little bit for decoration), and all the spices.8 oz cream cheese / 225 + 8 oz feta / 225 g + 2 green onions + 2 garlic cloves + 2-3 sprigs of dill + 1 teaspoon sweet paprika powder + ¼ - ½ teaspoon dried pepper flakes + ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Stuff the peppers with the prepared filling. Place them in a single layer on the baking sheet.
- Bake the cream cheese peppers for 10-15 minutes or until the cheese is melty and lightly golden. Sprinkle them with the reserved dill and serve them warm.
Notes
- Peppers: My 1-pound bag contained 15 mini sweet peppers (I didn’t use the two smallest ones). Depending on their size, you might have between 15 and 20 peppers.
- Dill: Use only fresh or frozen dill for this recipe, as dried dill won't provide the same flavor.
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