These Cream Cheese Stuffed Mini Peppers are a vibrant, low-carb snack or appetizer that’s as satisfying as it is nutritious.
Bursting with flavor from fresh herbs and creamy cheese, they’re high in protein, fiber-rich, and low in saturated fat.
Quick to prepare and perfect for meal prep, they make a wholesome, crunchy, and colorful addition to any table.
Healthy Stuffed Mini Peppers
Equipment
- 1 Medium mixing bowl
- 1 fork (for mixing)
- 1 sharp knife
- 1 baking sheet (if baking)
- Parchment paper (for oven option)
- 1 spoon or small spatula (for filling peppers)
Ingredients
- 5 large mini peppers approximately 230g / ½ pound
- ⅔ cup cream cheese 165g, softened
- ⅛ teaspoon garlic powder
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley minced
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- Olive oil for drizzling (optional, if baking)
Instructions
- Prepare the Cream Cheese Filling: Begin by placing the softened cream cheese into a medium-sized mixing bowl. Ensure the cream cheese is at room temperature, as this will make it easier to blend smoothly. Add the garlic powder, freshly chopped chives, minced parsley, salt, and black pepper to the bowl. Using a fork, gently combine all ingredients, folding and pressing the mixture until it is completely smooth and evenly seasoned. Taste a small amount to check for balance and adjust salt or herbs if needed. Set the filling aside while you prepare the peppers.
- Wash and Prepare the Mini Peppers: Rinse the mini peppers thoroughly under cold running water to remove any dirt or residues. Pat them dry with a clean kitchen towel or paper towel. Cut the top stem off each pepper carefully using a sharp knife. Slice each pepper lengthwise down the middle to create two halves. Using a small spoon or your fingers, gently remove all seeds and membranes from inside each half. This ensures the peppers are clean and ready to hold the cream cheese filling.
- Stuff the Peppers: Take a spoonful of the prepared cream cheese mixture and gently fill each pepper half, pressing slightly to ensure the filling stays in place. For smaller bite-sized portions, you may slice each pepper half in half again. Make sure the filling reaches all corners of the pepper cavity for a consistent flavor in every bite. Arrange the stuffed peppers on a serving platter if serving raw, or on a parchment-lined baking sheet if you plan to bake them.
- Serve Raw Option: For a quick and refreshing snack, serve the stuffed mini peppers immediately. The peppers will be crisp and the cream cheese filling creamy and flavorful. This version is perfect for enjoying a crunchy texture and fresh herb aroma. They are ideal for a healthy, low-carb, high-protein snack or as part of an appetizer spread.
- Preheat Oven for Baking: If you prefer a warm, soft, and slightly caramelized version, preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier. Optionally, lightly drizzle a small amount of olive oil over the stuffed peppers to enhance browning and add extra richness.
- Bake the Stuffed Peppers: Place the prepared peppers on the baking sheet, leaving a little space between each one to ensure even cooking. Bake in the preheated oven for 15–20 minutes. Keep an eye on them the peppers should become tender and slightly golden, while the cream cheese filling melts and starts to bubble.Use a spatula to gently transfer the peppers to a serving plate when done, taking care not to break the delicate filling.
- Serve Hot or Cool: Serve the baked stuffed mini peppers immediately for a comforting, warm appetizer. Alternatively, allow them to cool slightly before serving. If not eating right away, store in an airtight container in the refrigerator for up to 3 days. These baked peppers can also be frozen for up to 3 months, making them a convenient make-ahead snack or side dish.
Notes
- Choose fresh, firm mini peppers without wrinkles or soft spots for the best crunch.
- Use room-temperature cream cheese for smooth, easy-to-mix filling.
- The recipe works both raw (crunchy) or baked (warm and soft).
- For bite-sized portions, quarter the peppers after stuffing—ideal for parties or kids’ snacks.
- Adjust herbs, garlic, and seasoning to suit your personal taste.
- Lightly drizzle olive oil over peppers before baking to enhance flavor and browning.
- Avoid overfilling to prevent cheese from spilling during baking.
Chef’s Secrets: Insider Tips For Best Results
To elevate this simple appetizer, try using a combination of fresh herbs like basil, tarragon, or dill alongside chives and parsley for added depth.
Room-temperature cream cheese ensures a creamy, easy-to-pipe filling, while lightly drizzling olive oil over the peppers before baking enhances browning and flavor.
For an extra touch, sprinkle a pinch of smoked paprika or crushed nuts on top after baking.
Avoid overfilling the peppers, which can cause the cheese to spill during cooking; instead, gently press the filling into each cavity for neat, even portions.
Serving Suggestions: Creative Ways To Enjoy
These stuffed mini peppers shine on their own as a low-carb snack or appetizer, but they pair beautifully with other dishes.
Serve alongside a crisp green salad, roasted vegetables, or a charcuterie board for a colorful, nutritious spread.
For parties, arrange them on a platter with toothpicks for easy grabbing.
They’re also excellent for meal prep—keep a batch in the fridge for quick snacks or add them to lunch boxes for a crunchy, protein-packed treat.
Storage Tips: Keep Peppers Fresh Longer
Leftover stuffed peppers can be stored in an airtight container in the refrigerator for up to three days.
Baked peppers freeze well for up to three months; simply wrap them individually or place in a freezer-safe container, then reheat in the oven at 180°C (350°F) until warmed through.
To maintain the best texture, avoid microwaving frozen peppers, as this can make them soggy.
If serving raw, consume within one day for optimal crispness and freshness.
Frequently Asked Questions
1. Can I use regular bell peppers instead?
Yes! Larger bell peppers work well; simply cut into halves or quarters depending on size. They may require slightly longer baking times to soften fully.
2. Is there a dairy-free alternative for cream cheese?
Absolutely. Plant-based cream cheese, such as almond or cashew-based options, can be used without affecting flavor significantly. Ensure it’s soft for easy mixing.
3. How spicy are these peppers?
Mini peppers are naturally mild and sweet, making them suitable for all ages. If you prefer extra heat, add a pinch of chili flakes or finely diced jalapeño to the filling.
4. Can I prepare them in advance?
Yes! Stuff the peppers a few hours ahead and refrigerate until ready to serve. If baking, do this just before serving for the best flavor and texture.
5. What can I pair them with for a meal?
These peppers complement salads, grilled proteins, or roasted vegetables. They also work wonderfully on a low-carb platter with olives, nuts, or cured meats, adding color, crunch, and protein to any meal.
