Cold Stuffed Mini Peppers with Cream Cheese Recipe
Bright, colorful, and impossibly easy, this Cold Stuffed Mini Peppers with Cream Cheese Recipe is a show-stopping appetizer that’s just as perfect for casual snacking as it is for impressing guests at your next gathering. Sweet mini peppers are filled with a tangy, herby cream cheese mixture that’s creamy, fresh, and utterly addictive. Whether you’re preparing for a picnic, a holiday party, or simply treating yourself to a little kitchen magic, this recipe delivers big flavor with minimal fuss—all while looking absolutely gorgeous on any platter.
Ingredients You’ll Need
The ingredients for Cold Stuffed Mini Peppers with Cream Cheese Recipe are refreshingly simple, but don’t be fooled—each one has a big role to play! From the crunchy, sweet peppers to the luscious cream cheese and vibrant herbs, every bite bursts with color, texture, and flavor. Here’s your shopping list, with helpful tips to make every ingredient shine:
- Mini Sweet Peppers: Look for a colorful, firm assortment—red, yellow, and orange all work beautifully. Their natural sweetness and perfect size make them ideal for stuffing and serving as bite-sized treats.
- Cream Cheese (8 oz, softened): Go full-fat for the richest, smoothest filling, and let it soften fully for easy mixing. Vegan and Neufchâtel options work too, just keep in mind flavor and texture will vary slightly.
- Fresh Herbs (2 tbsp, optional): Don’t skip this if you can help it! Chives, dill, parsley, or green onions add a pop of green and a burst of freshness that really lifts the filling.
- Garlic Powder (½ tsp): Just enough to give savory depth without overpowering; powder blends smoothly for a creamy, even flavor.
- Onion Powder (¼ tsp): A supporting player that brings a gentle onion sweetness and helps round out the creamy base.
- Salt (¼ tsp or to taste): Essential for bringing out the natural sweetness of the peppers and making those flavors sing; start small and adjust as needed.
- Black Pepper (⅛ tsp, freshly ground): Freshly cracked pepper adds a subtle kick; perfect for balancing creaminess without adding heat.
- Optional Add-ins: Shredded cheddar, crumbled feta, sun-dried tomatoes, pimentos, jalapeño, smoked paprika, lemon zest, or everything bagel seasoning. Use these to get creative, amp up the flavor, or fit the occasion.
How to Make Cold Stuffed Mini Peppers with Cream Cheese Recipe
Step 1: Prepare the Mini Peppers
Start by giving your mini peppers a good rinse under cold water—no one wants a surprise crunch of dirt! Pat them dry thoroughly; a dry surface will help the filling stick better later. Now, you have two choices for prepping: cut each pepper lengthwise for pretty “boats” (which make stuffing and eating super easy), or slice just the tops to keep them whole for a more dramatic presentation. Either way, scoop out the seeds and membranes so every bite is all about luscious creaminess and sweet pepper flavor.
Step 2: Prepare the Cream Cheese Filling
Check that your cream cheese is nice and soft—if it’s still cold and stiff, set it out for a bit or microwave for a few seconds. In a mixing bowl, combine your cream cheese, garlic powder, onion powder, salt, black pepper, and—if you’re using them—finely chopped fresh herbs and your favorite optional add-ins (hello, sun-dried tomatoes and feta!). Mix well; a hand mixer works great, but a sturdy spatula does the job, too. Give the mixture a taste and adjust the seasoning to your preference. You want the filling to be super creamy, flavorful, and spreadable.
Step 3: Stuff the Mini Peppers
Take a spoon, butter knife, or go fancy with a piping bag and generously fill each pepper cavity with your cream cheese mixture. Don’t be afraid to pile it on, but try not to overfill—the filling should just nestle snugly without spilling over. If you halved your peppers, fill each “boat” evenly; if you kept them whole, spoon or pipe the filling gently into each one. For a party-worthy look, pipe with a star tip for pretty swirls.
Step 4: Chill and Serve
Arrange your stuffed peppers on a platter, cover them, and let them chill in the fridge for at least 30 minutes. This quick rest helps the filling firm up and lets the flavors mingle, making the Cold Stuffed Mini Peppers with Cream Cheese Recipe even tastier. When you’re ready to serve, garnish with a sprinkle of herbs or spices for a finishing touch. These are best enjoyed straight from the fridge—crisp, cold, and impossibly creamy!
How to Serve Cold Stuffed Mini Peppers with Cream Cheese Recipe
Garnishes
A sprinkle of finely chopped fresh herbs—think chives, dill, or parsley—adds a fragrant, fresh vibe that really pops against the creamy filling. A dusting of smoked paprika brings a hint of warmth and beautiful color, while a light drizzle of olive oil imparts extra richness. Want a little crunch? Sprinkle everything bagel seasoning over the top just before serving!
Side Dishes
These Cold Stuffed Mini Peppers with Cream Cheese Recipe beauties pair wonderfully with other fresh finger foods: crisp veggie sticks, pita chips, or a platter of olives and charcuterie. For a heartier bite, serve alongside grilled shrimp skewers or simple chicken skewers—balanced, colorful, and oh so satisfying.
Creative Ways to Present
Arrange your stuffed mini peppers in a rainbow on a large platter for a dramatic centerpiece, or nestle them into lettuce cups for an extra touch of green. For parties, spear each with a decorative toothpick or skewer—easy to eat, and even easier to grab. Layered on a bed of arugula or microgreens, they look like tiny edible bouquets!
Make Ahead and Storage
Storing Leftovers
Leftover Cold Stuffed Mini Peppers with Cream Cheese Recipe keep beautifully in the refrigerator. Store them in an airtight container—they’ll stay fresh and tasty for up to three days. Lay them in a single layer to avoid smushing the filling and keep everything looking crisp.
Freezing
While you can technically freeze these, it isn’t ideal: the texture of cream cheese changes after freezing and thawing, often becoming crumbly and less creamy. For the best flavor and consistency, make and enjoy them fresh (or store just the filling and assemble later).
Reheating
Since these are meant to be served cold, there’s no need to reheat! If you’ve stashed them in the fridge, simply give them a minute or two at room temperature if you prefer a slightly softer filling, but don’t let them sit out too long before serving.
FAQs
Can I make these peppers the night before?
Absolutely! In fact, making the Cold Stuffed Mini Peppers with Cream Cheese Recipe ahead allows the flavors to meld and makes day-of hosting a breeze. Just store them in an airtight container in the fridge and garnish right before serving for the freshest appearance.
What’s the best way to soften cream cheese quickly?
If you forgot to take your cream cheese out of the fridge, cut it into cubes and microwave on low in 10–15 second bursts, stirring in between. You want it soft, not melty, so keep a close eye!
Are there vegan or dairy-free options for this recipe?
Definitely! Use your favorite plant-based cream cheese instead of regular—just check for a brand that holds its shape well. The flavors of the fresh herbs and seasonings work great with dairy-free bases, too.
What kind of herbs work best in the filling?
Chives and dill are classic choices, but parsley and scallions add lovely flavor as well. You can mix and match depending on what you love or what’s in season—don’t be afraid to make it your own!
Can I use bell peppers instead of mini peppers?
While mini sweet peppers are perfect for bite-sized snacks, you can absolutely use regular bell peppers. Just cut them into wide strips or rings and follow the same stuffing process—great for a heartier appetizer plate.
Final Thoughts
There’s just something joyful about sharing a platter of these vibrant, flavor-packed mini peppers! Whether you’re looking for a quick snack, a make-ahead party treat, or a burst of color on your dinner table, the Cold Stuffed Mini Peppers with Cream Cheese Recipe has you covered. Try it once, and you’ll find yourself coming back to it again and again—delicious, beautiful, and wonderfully simple.
Print
Cold Stuffed Mini Peppers with Cream Cheese Recipe
- Total Time: 50 minutes
- Yield: 20-25 stuffed mini peppers
- Diet: Vegetarian
Description
These Cold Stuffed Mini Peppers with Cream Cheese are a delightful appetizer that bursts with fresh flavors and creamy textures. The vibrant mini sweet peppers are filled with a decadent mixture of cream cheese and a medley of herbs and spices, creating a harmonious balance of sweetness and savory goodness. Perfect for entertaining or enjoying as a light snack, these stuffed peppers are as visually appealing as they are delicious.
Ingredients
Mini Sweet Peppers:
1 pound (approximately 20-25 peppers)
Cream Cheese:
8 ounces (1 package), softened
Fresh Herbs (Optional, but Highly Recommended):
2 tablespoons, finely chopped
Garlic Powder:
½ teaspoon
Onion Powder:
¼ teaspoon
Salt:
¼ teaspoon (or to taste)
Black Pepper:
⅛ teaspoon (freshly ground, or to taste)
Optional Add-ins for Flavor Variations:
Shredded Cheddar Cheese, Crumbled Feta Cheese, Finely Diced Pimentos, Chopped Sun-dried Tomatoes, Finely Diced Jalapeño, Smoked Paprika, Lemon Zest, Everything Bagel Seasoning
Instructions
- Prepare the Mini Peppers: Wash, cut, and remove seeds and membranes from the peppers.
- Prepare the Cream Cheese Filling: Soften cream cheese, combine ingredients, and mix thoroughly.
- Stuff the Mini Peppers: Fill each pepper cavity with the cream cheese mixture.
- Chill and Serve: Refrigerate stuffed peppers for at least 30 minutes before serving.
Notes
- Experiment with different herb combinations for unique flavor profiles.
- Adjust the seasonings in the cream cheese filling to suit your taste preferences.
- Do not overfill the peppers to prevent spillage.
- Garnish with additional herbs or spices for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Mixing, Stuffing, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed mini pepper
- Calories: 50
- Sugar: 2g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Stuffed Mini Peppers, Cream Cheese Appetizer, Easy Appetizer Recipe
