These herb cream cheese stuffed mini peppers are a fun appetizer or snack for the holidays (or game day!). So simple to make using sweet peppers, and so flavourful from the garlic and herbs, they are vegetarian, gluten free and low histamine.
Many of us prefer to have a non-spicy appetizer and these mini sweet peppers would sit well alongside my whipped ricotta dip and beetroot hummus for your celebrations. No spice, but lots of flavour!
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Why you'll love this recipe
- Very flavourful: not having hot spice doesn't mean these cream cheese stuffed sweet peppers aren't flavourful! With lots of herbs and garlic, they won't disappoint. Feel free to up the quantities if you like a more herby or garlicky hum to your appetizer.
- Fun for kids (and adults!): there is also something fun about little 'picky' food as my niece calls it.
- Easy to make: this is such a simple recipe and I think you and your family will enjoy it!
Ingredients
These stuffed sweet mini peppers only require a few ingredients, and most are pantry staples. You will need:
- Mini bell peppers: make sure they are the mini sweet peppers and not jalapeno peppers!
- Cream cheese: for the cream cheese filling, I suggest using a brand with as few added ingredients is usually best.
- Onion and garlic: for lots of flavour, adjust the amount of garlic to preference.
- Coriander / cilantro: the main herb flavour, but if you aren't a fan then parsley or thyme would also be nice.
- Sweet paprika: optional, but a dusting gives a nice subtle hum of spice. I like Szeged sweet paprika.
Recipe variations
Not a fan of coriander / cilantro? Then swap out for another herb you prefer.
Adjust the amount of garlic to two cloves if you like more of a hit of garlicky flavour than me!
For those who do not follow a low histamine diet, you can always dust with a little regular or smoked paprika instead of sweet paprika.
Make sure to see the recipe card for the full ingredients and instructions!
Step by step instructions
These cream cheese stuffed mini peppers make a fun appetizer and are very simple to make, as the filling is comes together in minutes. The only fiddly bit is adding the filling, but don't worry about trying to make it perfect! Homemade and rustic is always good as long as it tastes nice.
Step 1
After preheating the oven, and de-seeding the mini peppers, fry onion and garlic until softened for 5-6 minutes. Be careful not to let the garlic burn!
Step 2
Place the prepared peppers on a lined baking tray and drizzle with a little olive oil. Bake for 8 minutes or until the sides are a little wrinkled and softened.
Step 3
While the peppers are baking, make the cream cheese filling. Combine the cream cheese, onion, garlic, herbs, salt and pepper (if using). Use a fork to blend it together.
Step 4
Spoon the filling into the pepper halves and bake for a further ten minutes or until the cheese is slightly bubbling and some areas of it have a very slight golden brown colour.
Making stuffed sweet peppers FAQ
Do you have to pre-cook the peppers before stuffing?
Yes, it is best to cook them for just 8-10 minutes so they have softened a bit before stuffing. If not the filling can cook quickly but the peppers would still be a bit raw.
Do I have to use coriander / cilantro?
No, of course change up for parsley or thyme if you aren't a fan of coriander.
How to combine the filling ingredients?
I use a fork to combine the filling ingredients, and it very slightly whips the cream cheese too.
A note on cream cheese
It is best to use a cream cheese with as few additives as possible. Personally I have found that store own brands tend to be better for fewer ingredients than the bigger companies.
For my low histamine readers, cream cheese (plain, without additives) scores 0 on the SIGHI list.
More appetizers to enjoy
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Herb cream cheese stuffed mini peppers
Ingredients
- 9 mini bell peppers cut lengthwise. De-seeded and with ribs removed.
- ¾ package cream cheese (approx 5oz)
- ⅛ cup white onion diced
- 1 tablespoon olive oil
- 1 garlic clove minced or finely diced
- handful coriander / cilantro diced
- pinch salt
- pinch black pepper optional
To garnish
- sesame seeds optional
- pinch sweet paprika
Instructions
- Preheat the oven to 180C and line a baking tray with parchment paper.
- Fry the onion in a little olive oil until softened, then add the garlic and fry for another minute or so.
- Place the halved mini peppers on the baking tray, drizzle with a little olive oil and cook for 8 minutes or until the edges are slightly wrinkled and have taken on some colour.
- Combine the cream cheese, onion, garlic, coriander / cilantro, salt and pepper (if using), and stir well. Using a fork helps to very slightly whip it.
- Spoon the cream cheese mixture into the peppers and bake for 8-10 minutes until the cheese has very slightly browned. Sprinkle with herbs, a pinch of sweet paprika and sesame seeds (if using).
Notes
- Combine the cream cheese filling well, so the onion and garlic are well distributed.
- Bake the mini peppers first, as they will be a little too tough otherwise.
- Don't worry about making them look perfect!
- garlic, which scores 1.
- black pepper, which scores 2.
- sesame seeds, which score 1.
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