Cream Cheese Stuffed Peppers

Baked cream cheese stuffed mini peppers are an easy-to-make appetizer. They are creamy, flavorful, and perfect for any gathering.

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 15

Servings servings

Calories 118kcal

Author Adina

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.

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.