Cream Cheese Stuffed Peppers

This cream cheese stuffed pepper recipe transforms humble mini bell peppers into an irresistible appetizer that will impress your guests without hours in the kitchen. The creamy filling paired with the sweet crunch of colorful peppers creates a perfect balance that keeps everyone coming back for more.

I first made these for a last minute dinner party when I was short on time and ingredients. They were such a hit that they've become my signature appetizer whenever friends come over. Even my vegetable averse nephew asks for them specifically.

Ingredients

• Mini bell peppers: In assorted colors offering a naturally sweet flavor base plus beautiful presentation on your serving platter
• Cream cheese: Providing the rich creamy foundation that becomes irresistibly melty when baked
• Garlic powder: Adding depth of flavor without the harshness of fresh garlic
• Parmesan cheese: Introducing a savory umami element that elevates the entire dish
• Green onions: Bringing a mild bite and fresh color contrast
• Baby spinach: Sneaking in nutrients while adding texture to the filling
• Shredded cheese: Creating that golden bubbly topping everyone loves

Step-by-Step Instructions

Prep the Peppers:

Halve each mini pepper lengthwise and remove all seeds and membranes. The peppers should look like little boats ready to hold your filling. Leave the stems intact for an attractive presentation and easy handling.

Create the Filling:

Combine softened cream cheese with garlic powder, freshly grated parmesan, finely sliced green onions and chopped baby spinach in a bowl. Mix thoroughly until all ingredients are evenly distributed. The cream cheese should be completely room temperature for easy mixing.

Fill the Peppers:

Spoon the cream cheese mixture generously into each pepper half, creating a slight mound above the rim. Press the filling in gently to remove any air pockets which could cause it to bubble out during baking.

Add the Cheese Topping:

Sprinkle shredded cheese over each stuffed pepper, covering the filling completely. This creates a protective layer that helps keep the filling moist while developing a beautiful golden crust.

Bake to Perfection:

Place in your preheated oven for 15 to 20 minutes. Watch carefully toward the end as you want the cheese to be golden and bubbly but not burnt. The peppers should maintain some firmness rather than becoming completely soft.

The mini bell peppers are truly the star ingredient here. I discovered their versatility years ago and now keep them stocked in my refrigerator at all times. My family has a tradition of making these together before movie nights at home, with everyone customizing their own filling variations.

Make Ahead Magic

These stuffed peppers are perfect for entertaining because you can prepare them entirely the day before. Simply cover the unbaked peppers with plastic wrap and refrigerate. When guests arrive, pop them in the oven and serve them warm. The flavors actually develop nicely during their time in the refrigerator, making them even more delicious.

Endless Variations

Feel free to customize the filling based on what you have available. Bacon bits add smoky flavor while chopped olives bring a Mediterranean twist. For a spicy kick, mix in diced jalapeños or a dash of hot sauce. You can also swap the spinach for fresh herbs like basil or cilantro depending on your flavor preferences. The recipe is incredibly forgiving and adaptable.

Serving Suggestions

Serve these peppers as part of an appetizer spread alongside hummus and veggies, bruschetta, or a cheese board. They also make a wonderful side dish with grilled chicken or steak. For a light lunch, pair them with a simple green salad. The vibrant colors of the peppers make for a beautiful presentation regardless of how you serve them.

From Appetizer to Meal

For a heartier version that works as a main dish, use full sized bell peppers and add cooked ground turkey, chicken or beans to the filling. Cut the large peppers in half lengthwise, remove seeds, and proceed with the recipe as written but increase the baking time to 25 minutes. This transforms a simple appetizer into a satisfying low carb dinner option.

Frequently Asked Questions

→ How can I store leftover stuffed peppers?

Leftovers can be stored at room temperature, covered, for up to five days. For longer storage, use an airtight container and freeze for up to six months.

→ Can I prepare the stuffed peppers ahead of time?

Yes, you can prepare them ahead, store them refrigerated before baking, and bake just before serving for the best taste and texture.

→ What type of cheese works best for topping?

Shredded cheeses like mozzarella, cheddar, or a cheese blend work wonderfully, as they melt evenly and add a lovely golden finish.

→ Are these stuffed peppers suitable for a low-carb diet?

Yes, these stuffed peppers are low in carbs, making them a great option for keto and low-carb lifestyles.

→ How can I reheat the cooked peppers?

Reheat the peppers in a preheated oven or air fryer to maintain their texture and enjoy them warm.

→ Can I use other vegetables instead of mini bell peppers?

Yes, you can use larger bell peppers cut into smaller pieces or other sturdy vegetables like zucchini or mushrooms.