Cheese Stuffed Mini Peppers: 10 Mouthwatering Appetizer Recipes

Are you tired of serving the same old appetizers at your gatherings? Looking for something colorful, flavorful, and guaranteed to impress your guests? These cheese stuffed mini peppers are the perfect solution to your appetizer dilemma! As a home cook who’s tested countless appetizer recipes for family gatherings and dinner parties, I’ve perfected these little gems that combine sweet mini peppers with creamy, savory cheese fillings.

Hi, I’m Emma, the heart behind GusRecipes, and these cheese stuffed mini peppers have become a staple at my table. Every time I serve these vibrant little bites, they disappear within minutes! From casual game nights to elegant dinner parties, these versatile appetizers always steal the show. In this guide, I’ll share my top 10 cheese stuffed mini pepper recipes, plus expert tips on selecting peppers, prepping them perfectly, and creating flavor variations that will have everyone asking for your secret.

Why These Cheese Stuffed Mini Peppers Recipes Work

● Uses affordable, easy-to-find ingredients year-round
● Prep most fillings in under 15 minutes for quick assembly
● Perfect for make-ahead appetizers (prep now, bake later!)
● Naturally gluten-free and customizable for various dietary needs
● Bright colors create an impressive presentation with minimal effort
● Balance of sweet peppers and savory cheese pleases all palates

Choosing the Right Peppers for Cheese Stuffed Mini Peppers

Best Peppers for Stuffing

The ideal mini peppers for stuffing are sweet, colorful, and have enough cavity space for generous cheese filling. Look for bags labeled “mini sweet peppers” or “sweet snacking peppers” in red, orange, and yellow varieties. Their thin walls and sweet flavor make them perfect for quick cooking while maintaining their structure.

Buying Tips

When selecting mini peppers, look for:

• Firm, smooth skin without wrinkles or soft spots
• Bright, vibrant colors (indicates freshness)
• Medium-sized peppers with straight bodies (easier to stuff)
• Peppers with stems intact (creates a nice handle for eating)

Substitutions

If mini sweet peppers aren’t available:

• Baby bell peppers work well but may need longer cooking time
• Jalapeños create a spicier version (remove seeds for less heat)
• Small poblano peppers offer a slightly smoky alternative

Ingredients & Prep for Cheese Stuffed Mini Peppers

Pepper Prep Essentials

1. Wash peppers thoroughly and pat dry
2. Cut peppers in half lengthwise (leave stems attached for presentation)
3. Remove seeds and membranes with a small spoon
4. For softer peppers, blanch for 2 minutes before stuffing

Cheese Filling Basics

• Cream cheese (room temperature for easy mixing)
• Shredded cheese (cheddar, mozzarella, pepper jack)
• Fresh herbs (chives, basil, cilantro)
• Seasonings (garlic powder, onion powder, smoked paprika)
• Mix-ins (bacon bits, green onions, olives)

Pantry Staples

• Extra virgin olive oil (for drizzling)
• Sea salt and freshly ground black pepper
• Paprika (regular or smoked)
• Italian seasoning blend
• Red pepper flakes (optional, for heat)

Step-by-Step Cooking Instructions for Cheese Stuffed Mini Peppers

Pre-Cooking Prep for Cheese Stuffed Mini Peppers

1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper
2. Prepare peppers as described above (halve, seed, and membrane removal)
3. In a medium bowl, combine softened cream cheese with other filling ingredients
4. Transfer cheese mixture to a piping bag or use a small spoon for filling

Cooking Method for Cheese Stuffed Mini Peppers

1. Arrange prepared pepper halves on baking sheet, cut side up
2. Fill each pepper half with cheese mixture (slightly mounded)
3. Sprinkle with additional toppings if desired (breadcrumbs, extra cheese)
4. Bake for 12-15 minutes until peppers are tender-crisp and filling is hot and bubbly

Doneness Check for Cheese Stuffed Mini Peppers

• Peppers should be slightly softened but still maintain their shape
• Cheese filling should be completely melted and lightly golden on top
• Internal temperature should reach 165°F for fillings containing meat

Resting for Cheese Stuffed Mini Peppers

Allow peppers to rest for 3-5 minutes before serving. This helps the filling set slightly and prevents burning your guests’ mouths on too-hot cheese.

Pro Tips for Perfect Cheese Stuffed Mini Peppers

Avoiding Common Mistakes

• Don’t overstuff the peppers (filling will expand during baking)
• Balance flavors in the filling (saltiness from cheese with brightness from herbs)
• Avoid overcooking (peppers should maintain some structure)
• Use block cheese and grate it yourself for better melting properties

Tool Recommendations

• Small melon baller or grapefruit spoon for removing seeds
• Disposable piping bags for neat filling
• Silicon-tipped tongs for handling hot peppers
• Ceramic baking dishes for attractive presentation

Storage & Reheating

• Refrigerate leftovers in airtight container for up to 3 days
• Reheat in 350°F oven for 7-10 minutes or until heated through
• Microwave on 50% power for gentler reheating

Looking for more appetizer inspiration? Check out my Pinterest board for hundreds of entertaining ideas perfect for any occasion!

Flavor Variations for Cheese Stuffed Mini Peppers

Mediterranean Twist

• Feta cheese, cream cheese, chopped olives, sun-dried tomatoes, and fresh oregano
• Finish with a drizzle of olive oil and a sprinkle of za’atar

Tex-Mex Inspired

• Pepper jack cheese, black beans, corn, and taco seasoning
• Top with fresh cilantro and a squeeze of lime after baking

Italian Flavors

• Ricotta, mozzarella, basil, and garlic
• Drizzle with balsamic glaze before serving

Serving Suggestions for Cheese Stuffed Mini Peppers

• Arrange on a wooden board with fresh herbs for a rustic presentation
• Serve with complementary dips like ranch, tzatziki, or chipotle aioli
• Pair with fresh vegetable crudités and crackers for a complete appetizer spread
• Serve warm as a starter or at room temperature for buffet-style gatherings
• For a light meal, serve alongside a green salad with vinaigrette

FAQs about Cheese Stuffed Mini Peppers

Can I make cheese stuffed mini peppers ahead of time?

Yes! You can prepare the peppers and filling up to 24 hours in advance. Store the empty pepper halves in an airtight container in the refrigerator and keep the filling separate. Fill and bake just before serving.

Can I freeze cheese stuffed mini peppers?

While you can freeze them, the texture of the peppers may change slightly upon thawing. For best results, freeze after baking, cool completely, and store in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat in a 350°F oven until hot.

How do I keep the peppers from tipping over?

If your peppers won’t stay upright, try these tricks: 1) Slice a tiny bit off the bottom to create a flat surface, 2) Use a baking dish with sides rather than a flat sheet, or 3) Place peppers close together so they support each other.

Conclusion

These cheese stuffed mini peppers are more than just appetizers they’re colorful, flavorful conversation starters that will elevate any gathering! With endless flavor combinations and easy preparation, they’re perfect for both novice cooks and experienced hosts alike.

I’d love to see your creations! Tag @GusRecipes on social media with your cheese stuffed mini pepper masterpieces. And if you enjoyed these recipes, don’t forget to share them with friends and family who appreciate good food.

Cheese Stuffed Mini Peppers: 10 Mouthwatering Appetizer Recipes

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• Author: Emma Emma
• Total Time: 30 mins
• Yield: 24 stuffed peppers 1x
• Diet: Vegetarian

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Description

Sweet mini peppers stuffed with a creamy, savory cheese filling and baked until tender  an easy, colorful appetizer that’s always a hit.

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Ingredients

Scale 1x2x3x

12 mini sweet peppers

4 oz cream cheese, softened

1/2 cup shredded mozzarella or cheddar cheese

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Fresh parsley for garnish

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Instructions

1. Preheat oven to 375°F (190°C).

2. Slice mini peppers in half lengthwise and remove seeds.

3. In a bowl, mix cream cheese, shredded cheese, garlic powder, salt, and pepper until smooth.

4. Fill each pepper half with the cheese mixture.

5. Arrange stuffed peppers on a baking sheet and drizzle lightly with olive oil.

6. Bake for 18–22 minutes until peppers are tender and filling is lightly golden.

7. Garnish with fresh parsley and serve warm.

Notes

Add cooked bacon bits or chopped jalapeños for extra flavor.

Can be prepared ahead and baked just before serving.

Also great cooked in an air fryer.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4 pieces
• Calories: 150
• Sugar: 3g
• Sodium: 220mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 30mg

Keywords: cheese stuffed mini peppers, stuffed peppers appetizer, easy party appetizer, baked peppers