Oh my gosh, you guys – these mini stuffed peppers are my secret weapon for parties! I first made them for a last-minute book club gathering (you know how those sneaky “bring a snack” texts go) and they disappeared in minutes. Now they’re my go-to when I need something colorful, easy, and absolutely delicious.
The best part? These little flavor bombs work for any occasion – game day, holiday parties, even just a fancy snack for yourself (no judgment here). They’re like edible rainbows with that perfect creamy, cheesy filling. I love how the mini bell peppers stay crisp-tender while the filling gets all bubbly and golden. Trust me, once you try these, you’ll be stuffing peppers for every occasion too!
Why You’ll Love These Mini Stuffed Peppers
Listen, I know I’m biased, but these little guys are honestly perfection. Here’s why:
- Speed demon: You’re 25 minutes away from party hero status – prep is stupid easy
- Rainbow magic: Those multi-colored peppers? Instant table centerpiece that tastes as good as it looks
- Customizable AF: Swap cheeses, add bacon, go spicy – make them yours
- Crowd pleaser: Vegetarians adore them, meat lovers devour them, picky kids? Gone in 60 seconds
- No stress: They reheat like a dream when your guests are fashionably late (again)
Seriously, what’s not to love? They’re basically edible confetti that makes you look like a kitchen rockstar.
Ingredients for Mini Stuffed Peppers
Okay, let’s talk ingredients – and I promise, nothing fancy here! This is the kind of recipe where you might already have everything in your fridge. But these simple ingredients? They turn into absolute magic when baked together.
Here’s what you’ll need (and my sneaky substitution notes):
- 12 mini bell peppers – look for that rainbow mix (red, yellow, orange) because pretty food makes everyone happy
- 1 cup cream cheese, softened (leave it out for 30 minutes – no one likes lumpy filling!)
- 1/2 cup shredded cheddar – sharp cheddar is my favorite, but honestly any melty cheese works
- 1/4 tsp garlic powder – trust me, it’s better than fresh here (no weird chunks)
- 1/4 tsp paprika – smoked paprika if you’re feeling fancy
- Salt and pepper – to taste (I do about 3 cranks of each)
- Fresh parsley – for that pop of green (cilantro rebels, go ahead and substitute)
Pro tip: If you’re feeling adventurous, swap the cream cheese for goat cheese (so tangy and good) or add some cooked bacon crumbles. Want heat? A diced jalapeño mixed into the filling is *chef’s kiss*.
Equipment Needed for Mini Stuffed Peppers
Honestly, you probably already have everything you need right in your kitchen! Here’s what I grab every time:
- Baking sheet – no fancy pans needed
- Mixing bowl – medium size works great
- Spoon – for filling those cute little pepper boats
Bonus: If you’re feeling extra (like I sometimes do), a piping bag makes filling those peppers look super pro. But a ziplock bag with the corner snipped off works just as well in a pinch!
How to Make Mini Stuffed Peppers
Alright, let’s get these little flavor bombs ready! Don’t worry – it’s way easier than it looks, and I’ll walk you through every step. Just follow along and you’ll have perfect mini stuffed peppers in no time!
Preparing the Peppers
First things first – those cute peppers need a little prep. Grab your sharpest knife (safety first!) and carefully slice each mini bell pepper in half lengthwise. Try to make even halves so they’ll stand up nicely on the baking sheet. Now scoop out those seeds and membranes – a small spoon or even your pinky finger works great here! Wipe the insides dry with a paper towel so the filling sticks better. Oh, and arrange your pepper halves by color as you go – it makes for such a pretty presentation later!
Mixing the Filling
Now for the good stuff – that creamy, dreamy filling! In your mixing bowl, combine the softened cream cheese, shredded cheddar, garlic powder, paprika, salt and pepper. Mash it all together with a fork or spoon until it’s completely smooth and creamy. Taste it! (My favorite part.) Need more garlic? Add a pinch more. Want some heat? Now’s the time to stir in those diced jalapeños or a dash of cayenne. The texture should be spreadable but still hold its shape when you dollop it.
Baking the Mini Stuffed Peppers
Okay, oven time! Preheat to 375°F (190°C) – this gives us that perfect balance between melted filling and crisp-tender peppers. Arrange your pepper halves on a baking sheet (no greasing needed!) and spoon or pipe in the filling. Get creative with swirls or peaks! Bake for 12-15 minutes until the cheese is bubbly and just starting to brown at the edges. Watch them closely after 10 minutes – we want golden perfection, not burnt edges! Let them cool for about 5 minutes (if you can resist) before garnishing with fresh parsley.
Tips for Perfect Mini Stuffed Peppers
Alright, let me share all my hard-earned secrets for pepper-stuffing success! First – and this is crucial – pat those pepper halves bone dry with paper towels before filling. Any moisture makes the filling slide right out (ask me how I know). And that cream cheese? Room temp or bust! Cold cream cheese = lumpy mess that rips your delicate peppers.
Here’s what else I’ve learned:
- Timing is everything: Add parsley after baking unless you like sad, wilted greens
- Size matters: Pick peppers that are about 3 inches long – too small and they’re fussy, too big and they tip over
- Don’t crowd the pan: Give each pepper some breathing room or they’ll steam instead of getting that perfect texture
- The finger test: Cream cheese should dent easily when pressed (but not be oily) for smoothest filling
Oh! And if your filling seems too thick? A teaspoon of milk fixes everything. Too thin? Extra shredded cheese to the rescue!
Variations of Mini Stuffed Peppers
One of my favorite things about this recipe? How easily you can make it your own! Here are some of my favorite twists:
- Meat lover’s dream: Mix in crumbled bacon or cooked sausage for extra heartiness
- Spicy kick: Add diced jalapeños or a pinch of cayenne to the filling
- Mediterranean vibes: Swap cheddar for feta and toss in some chopped kalamata olives
- Italian style: Use ricotta instead of cream cheese with fresh basil and sun-dried tomatoes
The possibilities are endless – get creative and make these peppers your signature dish!
Serving Suggestions for Mini Stuffed Peppers
Oh honey, let me tell you how to make these little peppers shine at your next gathering! My absolute favorite way? Serve them warm right from the oven – that melty cheese filling is irresistible. But don’t stop there! Here’s how I like to style them:
- Dip duo: Offer a side of ranch or marinara for dipping – the creamy and tangy combo is next-level
- Crudités crew: Arrange them with raw veggies for a colorful, balanced snack spread
- Charcuterie star: Tuck them onto your cheese board between cured meats and crackers (they disappear fastest!)
- Cocktail companion: Perfect with a crisp white wine or cold beer – the flavors just sing together
Pro tip from my last dinner party? Make a double batch – they vanish faster than you can say “more please!”
Storing and Reheating Mini Stuffed Peppers
Okay, confession time – I almost never have leftovers because these get devoured so fast! But when I do manage to save some, here’s how I keep them tasting fresh:
First, let them cool completely (about 30 minutes) before storing. Pop them in an airtight container with parchment between layers to prevent sticking. They’ll keep beautifully in the fridge for up to 3 days. When you’re ready to enjoy again, skip the microwave (it makes the peppers soggy – bleh!). Instead, warm them in a 300°F oven for about 5 minutes until the cheese gets creamy again. The texture stays perfect – almost like they’re fresh from the first bake!
Pro tip: If you’re meal prepping, you can assemble the peppers ahead and refrigerate them unbaked for up to 24 hours. Just add a couple extra minutes to the baking time when you’re ready to cook!
Mini Stuffed Peppers Nutrition Information
Now, I’m no nutritionist, but here’s the scoop on what’s in these tasty little bites (per serving of 2 pieces):
- Calories: About 120 – perfect for guilt-free snacking!
- Fat: 9g (but hey, it’s the good kind from all that yummy cheese)
- Protein: 4g – not bad for a veggie appetizer, right?
- Carbs: Just 5g with 1g fiber
Remember: These numbers can change depending on your exact ingredients (like if you go wild with bacon or extra cheese). But honestly? When something tastes this good, who’s counting?
Frequently Asked Questions About Mini Stuffed Peppers
I get so many questions about these little flavor bombs – let me answer the most common ones I hear from fellow pepper stuffers!
- Can I make these ahead? Absolutely! Prep them completely (even bake them) up to 24 hours before your party. Just reheat at 300°F for 5 minutes to bring back that fresh-from-the-oven magic.
- Will they freeze well? Honestly, not really. That creamy filling gets weirdly grainy after freezing. But they refrigerate beautifully for 3 days!
- What can I use instead of cheddar? Oh honey, any melty cheese works! My go-tos are Monterey Jack, pepper jack (for heat), or even smoked gouda for something fancy.
- Help! My filling keeps sliding out! Been there! Make sure those pepper halves are bone dry inside, and don’t overstuff them – a heaping teaspoon per half is perfect.
- Can I use regular bell peppers? Sure, but cut them into 2-inch squares – the mini ones are way cuter and easier to eat in one perfect bite!
Got more questions? Drop them in the comments and I’ll answer faster than you can say “pass me another pepper!”
Alright, my fellow pepper enthusiasts – what are you waiting for? Grab those mini bells and get stuffing! These little beauties are about to become your new party staple, I just know it. And hey, when you whip up your own batch (because you totally will), do me a favor – snap a pic and share your creations in the comments below. Did you go classic cheesy? Add some bacon? Get wild with feta and olives? I want to see all your colorful, delicious versions! Honestly, nothing makes me happier than seeing how you make these recipes your own. Now go forth and stuff some peppers – your next gathering (or Netflix binge) will thank you!
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25-Minute Mini Stuffed Peppers – Irresistible Party Magic
- Total Time: 25 minutes
- Yield: 24 pieces 1x
- Diet: Vegetarian
Description
Mini stuffed peppers are a colorful and flavorful appetizer or snack. They are easy to prepare and can be customized with your favorite fillings.
Ingredients
- 12 mini bell peppers, halved and seeds removed
- 1 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix cream cheese, cheddar cheese, garlic powder, paprika, salt, and pepper.
- Spoon the mixture into each pepper half.
- Place peppers on a baking sheet and bake for 12-15 minutes or until cheese is bubbly.
- Garnish with fresh parsley before serving.
Notes
- Use different colored peppers for a vibrant presentation.
- Substitute cream cheese with goat cheese for a tangier flavor.
- Add cooked bacon or diced jalapeños for extra texture and spice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 120
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
Keywords: mini stuffed peppers, appetizer, party food, vegetarian snacks
