Cream Cheese Stuffed Peppers are the ultimate snack or party appetizer for people who crave something a little creamy, a little tangy, and absolutely irresistible. Each colorful pepper bursts with cheesy goodness, highlighted by savory bacon, mild green onion, and just the right pop of spice. Whether you’re hosting a game day spread or looking for an easy, crowd-pleasing side dish, these little bites deliver big flavor with minimal fuss. Trust me, once you try them, you’ll be finding every excuse to whip up a batch!
Ingredients You’ll Need
You won’t believe how simple the shopping list is for these Cream Cheese Stuffed Peppers, and each ingredient truly plays a starring role. From the velvety cream cheese base to the pop of sharp cheddar and sweet mini peppers, you’ll savor every component in each bite.
- Mini Sweet Peppers: Colorful and naturally sweet, these are the perfect edible vessels for your gorgeous filling.
- Cream Cheese (8 oz, softened): This is what makes the filling creamy, rich, and incredibly satisfying.
- Shredded Sharp Cheddar Cheese (½ cup): Adds bold flavor and just a bit of melty texture for the ultimate cheesy moment.
- Crumbled Cooked Bacon (¼ cup, optional): Brings salty, smoky depth and a hint of crunch (omit for a vegetarian version).
- Chopped Green Onions (2 tablespoons): Fresh and mild, these brighten each bite with a touch of zip.
- Garlic Powder (½ teaspoon): Enhances every other flavor and gives that classic savory undertone.
- Black Pepper (¼ teaspoon): Just the right amount for a peppery little kick.
- Salt to taste: Essential for bringing everything together. Start with a pinch, then adjust to your preference.
How to Make Cream Cheese Stuffed Peppers
Step 1: Prep the Peppers
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. Slice each mini pepper in half lengthwise and gently remove the seeds. This not only creates perfect little boats for your cheesy filling, but it also makes for a colorful tray that looks gorgeous straight from the oven.
Step 2: Mix the Filling
In a medium bowl, combine the softened cream cheese, shredded cheddar, bacon bits (if using), green onions, garlic powder, black pepper, and a pinch of salt. Use a sturdy spoon or hand mixer to beat everything together until the mixture is absolutely smooth and the cheddar is distributed throughout. Every scoop should look fluffy and speckled with bright green onions and bacon.
Step 3: Stuff the Peppers
Spoon the creamy filling into each pepper half, filling them generously and pressing lightly with the back of a spoon or a small spatula so the mixture hugs every nook. Don’t worry if a little bit overflows the sides — more cheese is always a good thing!
Step 4: Bake to Perfection
Arrange the stuffed peppers cut-side up on your prepared baking sheet. Bake for 15–18 minutes, or until the peppers have softened and the tops are golden and slightly bubbling. You might even notice that magical cheesy aroma filling your kitchen about halfway through the bake.
Step 5: Serve and Savor
Let the peppers cool for a few minutes before transferring to a platter. Serve them warm for the ultimate melt-in-your-mouth experience, or enjoy at room temperature for a party-friendly snack that’s still irresistibly creamy.
How to Serve Cream Cheese Stuffed Peppers
Garnishes
Dress up your Cream Cheese Stuffed Peppers with a finishing sprinkle of extra chopped green onions, a pinch of smoked paprika, or a dusting of fresh cracked pepper. For a special touch, try a scatter of chopped chives or even a little finely minced fresh parsley.
Side Dishes
These peppers are bold enough to stand alone, but they also love great company! Try serving them alongside a crisp green salad, a tray of sliced veggies with ranch dip, or even a zingy pasta salad for a well-rounded appetizer spread.
Creative Ways to Present
Let your creativity take over for parties: arrange the peppers in a rainbow pattern on a circular platter, tuck tiny herbs between for an extra pop of color, or serve them on mini skewers for a playful, grab-and-go presentation. For a rustic vibe, pile them high on a wooden board with lemon wedges and extra bacon crumbles.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop the Cream Cheese Stuffed Peppers into an airtight container and refrigerate for up to 3 days. They stay creamy and flavorful, plus they’re tasty cold or gently reheated.
Freezing
For longer storage, you can freeze these peppers after baking; just let them cool completely first. Arrange them in a single layer on a baking sheet to freeze individually, then transfer to a zip-top freezer bag. They’ll keep well for up to one month. Thaw in the fridge overnight before reheating.
Reheating
To reheat, place the peppers on a baking sheet and warm them in a 350°F oven for about 8–10 minutes, or until heated through. You can also use a microwave for a quick snack, but the filling stays creamier when they’re reheated in the oven.
FAQs
Can I make Cream Cheese Stuffed Peppers ahead of time?
Yes, absolutely! You can prep them completely (filling and stuffing included) and keep them covered in the fridge up to 24 hours before baking. Just pop them in the oven when you’re ready to serve for fresh, warm bites.
Are Cream Cheese Stuffed Peppers spicy?
Not at all! Mini sweet peppers are mild and sweet, not hot. If you want a little heat, try adding a pinch of red pepper flakes to the filling or substituting with a few baby jalapeños for some of the peppers.
Can I make these vegetarian?
Definitely! Just skip the bacon or swap in your favorite vegetarian bacon alternative. The cheesy mixture is plenty flavorful on its own, so you won’t be missing a thing.
How do I make my stuffed peppers extra creamy?
Make sure your cream cheese is fully softened before mixing, and don’t be afraid to beat the filling a little longer than you think to incorporate plenty of air. Some folks even add a tablespoon or two of sour cream for ultra-smoothness.
Can I double this recipe for a party?
Yes! Cream Cheese Stuffed Peppers scale up beautifully. Just double (or triple) all ingredients and prepare as many baking sheets as you need. They tend to disappear fast, so making extra is always a smart idea.
Final Thoughts
These Cream Cheese Stuffed Peppers are genuinely one of those recipes that just make sense — easy, colorful, and loaded with flavor. Whether you bake them up for game day, a picnic, or just a weeknight treat, you’re guaranteed to come back to this recipe again and again. Give them a try, share them with friends, and watch them vanish in record time!
Print
Cream Cheese Stuffed Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Cream Cheese Stuffed Peppers are a delightful appetizer featuring mini sweet peppers filled with a creamy mixture of cream cheese, cheddar cheese, and savory seasonings. Baked to gooey perfection, they are a perfect low-carb snack or party dish.
Ingredients
Ingredients:
- 12 mini sweet peppers (halved and seeded)
- 8 oz cream cheese (softened)
- ½ cup shredded sharp cheddar cheese
- ¼ cup crumbled cooked bacon (optional)
- 2 tablespoons chopped green onions
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Mix the filling: In a medium bowl, combine the cream cheese, cheddar cheese, bacon, green onions, garlic powder, black pepper, and salt until smooth.
- Fill the peppers: Spoon the mixture into the halved mini peppers, filling each generously.
- Bake: Arrange the stuffed peppers on the baking sheet and bake for 15–18 minutes until tender and slightly golden.
- Serve: Serve warm or at room temperature.
Notes
Notes:
- For a vegetarian version, omit the bacon.
- You can add smoked paprika or red pepper flakes for a spicier kick.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 140
- Sugar: 3g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
