Stuffed mini peppers are the deliciously colorful appetizer you didn’t know you needed!
Cream cheese and parmesan are mixed with savory seasonings and then scooped into sweet peppers and baked in the oven!
Mini stuffed peppers are perfect for a quick snack or last-minute guests…and they’re deliciously keto, too!
What are Mini Stuffed Peppers?
- Stuffed mini sweet peppers are currently trending and for good reason! Less spicy than a jalapeno popper, mini peppers come in colorful shades of red, yellow, orange, and green and are sweet and crisp!
- Budget-friendly and meat-free, stuffed mini peppers are quick and easy to make for parties and potlucks and are totally transportable.
- Prep up to a day ahead and pop mini stuffed peppers in the oven right before serving! Serve them with other baked apps like parmesan zucchini, corn ribs, and roasted green beans.
Ingredients and Variations
Mini Peppers: Smaller versions of regular bells, mini peppers are sweeter and ideal for portable appetizers!
Cheese: Take the cream cheese out of the refrigerator 20 minutes before using – this will make it easier to mix with the other ingredients. Parmesan cheese is a salty complement to the rich taste of cream cheese, but other cheeses like crumbled goat, blue cheese, shredded Monterey cheese, or a Mexican blend will all work, too.
Variations: Cooked ground beef, chicken, and Italian sausage will amp up the protein content and make mini stuffed peppers more filling which is great for bigger appetites. Mix in finely chopped spinach, kale, mushrooms, zucchini, or water chestnuts for a little crunch!
Seasonings: Besides garlic and chili powder, go for savory Italian seasoned cream cheese, or spicy taco-seasoned mini peppers.
Toppings: Sprinkle on some cracked black pepper and thinly sliced green onions, bacon bits, or top with everything but the bagel seasoning. So good!
How to Make Stuffed Mini Peppers
- Prepare mini peppers as directed in the recipe below and toss them in a bowl with oil and salt and pepper.
- Combine the remaining ingredients in a bowl and fill the sweet pepper halves with the cream cheese mixture.
- Bake until the cheese is golden and bubbly. Serve hot.
ON THE GRILL: Grill on medium-high heat for 20 minutes or until the tops are golden.
IN THE AIR FRYER: Place stuffed mini peppers in a single layer in the Air Fryer and cook for 8 minutes at 360°F or until the tops are golden.
Storing Leftover Stuffed Peppers
- Keep leftover stuffed mini peppers in an airtight container in the fridge for up to 5 days.
- Freeze them on a baking sheet before transferring them to a zippered bag for up to 3 months.
- Thaw in the refrigerator or at room temperature, and reheat in a preheated oven at 350°F for 5 minutes or until heated through.
More Appetizer Ideas
Stuffed Mini Peppers
- 1 pound mini peppers approximately 8 mini peppers
- 2 teaspoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 ounces cream cheese
- ⅓ cup freshly shredded Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon chili powder
- Preheat oven to 400˚F. Line a baking tray with parchment paper.
- Cut peppers in half lengthwise. Clean out seeds and remove the stem
- In a medium bowl, toss peppers with oil, salt, and pepper.
- In another medium bowl, combine cream cheese, Parmesan, garlic powder, and chili powder.
- Fill the cut sweet peppers with cheese mixture and place on parchment lined tray.
- Roast on cookie sheet for about 20 minutes or until cheese is golden and bubbly.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Stuffed mini peppers can be frozen. Place them on a baking sheet, freeze, and then transfer to a zippered bag and store in the freezer for up to 3 months.
- Thaw mini peppers in the refrigerator or at room temperature.
- Reheat in a 350°F oven for 5 minutes or until heated through.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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