My cream cheese stuffed mini peppers are a tasty and easy appetizer or snack. Enjoy them raw, or bake them in the oven until golden brown and piping hot. Both options are equally delicious.
This stuffed mini sweet peppers recipe is wonderfully useful and fuss free. I often make it as a quick 5 minute low carb snack at home. It also works well for lunch boxes and picnics as it is easily portable.
And even better, it is equally delicious as an appetizer for crowd.
I always joke that they are the baby brothers and sisters of my bell pepper sandwich!
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What I Love About This Recipe
Every single time I serve mini stuffed peppers, they go in a flash. I think it is the combination of texture and flavors that JUST WORK. The juicy crunch of the peppers complements the soft, herby cream cheese filling so well.
The recipe is naturally low in carbs with just 3g net carbs per filled pepper. It is also gluten free, vegetarian - and adds to your 5-a-day. Mini peppers are high in Vitamin C, just like regular bell peppers.
It is also versatile! Stuffed mini peppers are brilliant raw as well as baked. When you bake these, the peppers become soft and even sweeter. The filling goes melty, creamy and flavorsome. Think finger food for cocktail or dinner parties, game night or barbecues.
Simply scale the recipe depending on the number of people you serve.
Ingredients
Here are the ingredients you'll need:
- Mini bell peppers. These are sweeter than regular bell peppers, but otherwise have the same crunch and flavor. I buy a pack of mixed yellow, orange and red mini peppers.
- Cream cheese. I use full fat cream cheese. It is easier to mix when it is slightly softened. I take it out of the fridge about 10 minutes before I make the filling.
- Herbs. Fresh herbs always taste so much better than dried. I like a mixture of chives and parsley.
- Seasoning. Garlic powder, sea salt and freshly cracked pepper.
See the recipe card for full information on ingredients and quantities.
Instructions
It is simple to make cream cheese stuffed mini peppers. Here are the basic steps.
Scroll down to the recipe card at the bottom of the post for ingredient amounts and nutrition details.
STEP 1
Stir together the ingredients for the cream cheese filling in a small bowl with a spoon.
STEP 2
Halve the mini bell peppers and scrape out the seeds. Then, fill the pepper cavity with the cream cheese mixture. Option to cut in half again (as seen in the picture).
STEP 3
Serve the peppers raw - or bake them!
For the oven option, put the stuffed mini peppers on a baking sheet lined with parchment paper. Lightly brush them with olive oil. Then, bake in the preheated oven until the peppers are soft, lightly browned and the filling is piping hot.
Katrin's Top Tips
#1 Quarter larger peppers for bite-sized portions.
#2 Fill them generously! It looks prettier when the peppers are filled to the rim. But, don't over-fill them, especially if you are baking the peppers later.
Variations
There are countless ways to tweak this recipe. Here are a few ideas that I have tried:
Make them cheesy. Add grated parmesan, grated cheddar, Gouda or Monterey Jack to the cream cheese mixture. For raw cheese stuffed peppers I recommend sticking with parmesan. Baked mini peppers are also delicious with the other cheeses mentioned above as these melt and make the filling gooey.
Make them meaty. Here is another idea for a baked version. Omit the herbs. Instead, fry sausage meat or chopped bacon until golden brown and crispy. Stir the meat plus grated cheese into the cream cheese. Fill the mixture into the peppers and bake.
Add Spices! Try a pinch of onion powder, cumin or paprika. Love it hot? Add chili flakes or cayenne pepper for a spicy kick.
Mix up the herbs: Chopped mint, dill, tarragon, thyme, oregano or wild garlic are all exciting additions in the cream cheese.
I also have a visual suggestion: Leave the stem on for a pretty optic. This way, your guests can use it like a handle to pick the peppers up.
Substitutions
Ricotta, thick sour cream or whipped cottage cheese are good substitutes for the cream cheese. You can also use a mild soft goat cheese (also called chèvre).
Dairy-free: I recommend an almond-based dairy-free cream cheese such as Nush.
Recipe FAQs
Stuffed mini peppers are a great sharing appetizer. Simply serve it on a large plate and let everyone help themselves. They also make a colourful addition to a cheese board or a charcuterie board.
Try my easy 4 ingredient guacamole, keto chicken salad, keto tuna salad or keto egg salad. Or, fill them with a chopped Greek salad made with feta cheese, cucumber, avocado, red onion and cherry tomatoes.
Prepare the cream cheese mixture up to 2 days in advance and store it in the fridge. If serving raw, cut the peppers fresh. Baked stuffed peppers can be prepared in advance and reheated.
I recommend 1-2 peppers per person, depending on your appetite. To keep things simple, I have calculated the nutrition per 1 large mini pepper.
Storage
Store leftover stuffed peppers in the fridge in an airtight container. They stay fresh for up to 3 days. I have tested this with both fresh and roasted mini peppers.
Roasted cream cheese peppers also freeze well. Store them in the freezer for up to 3 months.
Let them defrost overnight and then reheat in a preheated oven at 200C / 400F for around 5 minutes. If reheating from frozen, it takes around 10 minutes.
I don't recommending freezing uncooked mini peppers. They would lose their crunch and after all, it takes just minutes to make them from scratch.
More Easy Appetizers
Here are more vegetarian appetizers or snacks to try:
- Spinach Balls - Keto Appetizer30 Minutes
- Low Carb Keto Falafel40 Minutes
- Cauliflower Popcorn45 Minutes
- Crispy Baked Keto Zucchini Fries40 Minutes
Tried this recipe? Give it a star rating below!
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Recipe
Cream Cheese Stuffed Mini Peppers
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 5 large mini peppers 230g / ½ pound
Cream Cheese Filling
- ⅔ cup cream cheese 165g, softened
- ⅛ teaspoon garlic powder
- 1 tablespoon chives fresh, chopped
- 1 tablespoon parsley fresh, minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Mix the cream cheese, garlic, herbs, salt and pepper in a bowl with a fork until combined.
- Cut tops off peppers, slice in half lengthways and scoop out seeds.
- Fill the pepper halves with cream cheese mix. Option to halve again for bite-sized pieces. Serve straight away or cool in the fridge until ready to eat.
Oven Option
- Preheat the oven to 200C / 400F. Rub the stuffed peppers with a drizzle of olive oil and place on a baking sheet lined with parchment paper.
- Bake in oven for 15 - 20 minutes until the peppers are soft and golden and the filling is piping hot and bubbling. Serve hot.
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