These herb cream cheese stuffed mini peppers are a fun appetizer or snack for the holidays (or game day!). So simple to make using mini sweet peppers, and so flavourful from the garlic and herbs, they are vegetarian and gluten free.
These cream cheese stuffed mini peppers are cute and fun, and yet so easy to make. The peppers are perfectly roasted for a gentle sweet flavour that pairs so well with creamy cheese and fragrant herbs. Perfect as a Thanksgiving appetizer, party food or for holiday celebrations!
⭐ 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!
Make sure to see the recipe card for the full ingredients and instructions!
These stuffed 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.
🔪 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.
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!
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.
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.
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.
💭 Recipe tips and notes
- Be sure to bake the mini peppers before adding the cream cheese stuffing. They will be too raw if not.
- Combine the filling ingredients well so the onion and garlic are evenly distributed in the cream cheese.
- Don't worry about making them look perfect! It's a little fiddly to get the stuffing in, so think rustic, homemade and delicious rather than perfect!
- Keep an eye on the peppers in the last few minutes of cook time to ensure they are no signs of burning - they can turn fast!
📋 Frequently asked questions
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.
I haven't tried it myself, but I see no reason why not!
I use a fork to combine the filling ingredients, and it very slightly whips the cream cheese too.
🍽 How to serve these cream cheese stuffed mini peppers
As a fun appetizer, I suggest arranging on a wooden board or large plate along with other nibbles. Some ideas:
- Dips always go down a storm at parties, served with crackers or crudites. My cottage cheese tzatiziki is easy to make and full of flavour, as is my carrot tahini dip.
- Fingers foods always feel fun, and kids love them too. Pick from ideas such as my whipped ricotta crostini and my festive cranberry cream cheese crostini and pesto Brussels sprouts.
🥣 More fun appetizers
Herb Cream Cheese Stuffed Mini Peppers
- Preheat the oven to 180C / 360F 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).
- 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!
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- garlic, which scores 1.
- black pepper, which scores 2.
- sesame seeds, which score 1.