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These little stuffed peppers make a tasty starter with a creamy cheese mix inside soft, sweet peppers. The cheesy filling melts perfectly in the oven, turning into a small, flavorful bite that's great for any get-together or just a simple snack.
I whipped these up first on a chill weekend brunch, and everyone at the table asked for more. The flavors and colors together always make me smile.
You’ll Need These
- Mini bell peppers: about a pound, cut and cleared out to make little cups, look for firm and shiny ones without soft spots
- Cream cheese: 8 ounces, softened so it’s nice and smooth
- Shredded cheddar: half a cup, adds sharp tang
- Parmesan cheese: a quarter cup grated for a salty, nutty kick
- Garlic: 2 minced cloves, brings a light aromatic flavor
- Fresh parsley: 2 tablespoons chopped plus extra to top, gives freshness and color
- Paprika: half a teaspoon for gentle warmth and color
- Salt and pepper: as you like to balance the taste
- Optional bacon: a quarter cup cooked and crumbled, adds a nice smoky flavor with the cheese
Step by Step Instructions
- Getting Oven Ready:
- Heat the oven to 375°F (190°C). Line a baking tray with parchment paper so nothing sticks and cleaning is easy. Set the pepper halves cut side up so they can hold the filling.
- Make the Cheese Mix:
- Put the softened cream cheese, shredded cheddar, Parmesan, minced garlic, parsley, paprika, salt, and pepper in a bowl. Mix well until smooth and tasty.
- Add Bacon if You Want:
- For a smoky crunch, gently fold the crumbled bacon into the cheese blend until spread evenly.
- Fill the Peppers:
- Spoon the cheese mix into each pepper half, filling them well without spilling over to keep things neat while baking.
- Bake Until Done:
- Put the peppers on the tray into the oven. Bake for 15 to 18 minutes until the cheese is bubbly and peppers get tender but still hold their shape.
- Finish and Serve:
- Take them out and sprinkle extra parsley on top for a fresh look. Serve warm to enjoy the melty filling best.
These stuffed peppers remind me of fun family get-togethers where everyone gathered in the kitchen sharing stories while snacking. One holiday, I made a big batch and they vanished so fast I barely had one! They add warmth and color that make meals feel special.
Storing Leftovers
Switch Up Ingredients
Tasty Pairing Ideas
Stuffed mini peppers like these brighten any gathering with their colors and cozy filling. Whether it’s family dinners, holiday treats, or casual snacks, they bring a tasty mix of creamy, cheesy goodness wrapped in naturally sweet peppers. Try swapping cheeses or adding your favorite herbs and watch these become a kitchen favorite.
Frequently Asked Cooking Questions
- → Which peppers are best to use for stuffing?
Mini bell peppers work great because they’re just the right size and have a sweet, mild taste that goes well with creamy fillings.
- → Can I make the cheese filling ahead of time?
Definitely, you can mix it up beforehand and keep it chilled until you’re ready to fill the peppers.
- → What’s a good cream cheese alternative?
Try soft ricotta or goat cheese for a different texture and a bit of tang.
- → How do I tell when these peppers are perfectly baked?
The filling should be bubbling and lightly browned, while the peppers get tender but still hold their shape.
- → Can I leave out bacon for a vegetarian option?
For sure! Just skip the bacon and let the herbs and cheeses shine for a meat-free bite full of flavor.