If you’re looking for a mouthwatering appetizer, snack, or side dish that’s quick to make and impossible to resist, Cream Cheese Stuffed Peppers are your answer. This dish combines the sweetness of colorful peppers with the creamy richness of seasoned cream cheese for a perfect bite every time. Whether you’re hosting a party, preparing game day snacks, or simply craving something savory, these stuffed peppers will win over any crowd.
In this guide, we’ll cover everything you need to know—from the ingredients and step-by-step instructions to variations, storage tips, and expert tricks.
Why You’ll Love Cream Cheese Stuffed Peppers
- Quick & Easy – Minimal prep and simple ingredients.
- Crowd-Pleaser – Perfect for holidays, parties, or family dinners.
- Customizable – Easily adjust flavors to fit your taste.
- Versatile – Works as an appetizer, snack, or even a light meal.
- Beautiful Presentation – Bright peppers add a pop of color to any table.
Ingredients You’ll Need
Here’s a basic ingredient list for classic cream cheese stuffed peppers:
- 12 mini sweet peppers (or 6 regular-sized bell peppers)
- 8 oz cream cheese (softened)
- 1 cup shredded cheddar cheese (or your preferred cheese blend)
- 2 green onions (finely chopped)
- 1 garlic clove (minced, optional)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Step-by-Step Instructions
Step 1: Prepare the Peppers
- Wash and dry the peppers.
- If using mini sweet peppers, slice them in half lengthwise and remove seeds and membranes.
- For larger bell peppers, slice them in half or cut off the tops, then remove seeds.
Step 2: Make the Cream Cheese Filling
- In a medium mixing bowl, combine softened cream cheese, shredded cheddar, chopped green onions, garlic (if using), salt, and pepper.
- Mix until smooth and creamy.
Step 3: Stuff the Peppers
- Using a spoon or piping bag, fill each pepper cavity generously with the cream cheese mixture.
- Press filling down slightly to make sure it’s packed in well.
Step 4: Bake (or Serve Cold)
- Baked version: Place stuffed peppers on a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for about 15–18 minutes, or until cheese is melted and peppers are slightly tender.
- Cold version: Simply chill the stuffed peppers in the fridge for 20–30 minutes before serving for a refreshing appetizer.
Step 5: Garnish & Serve
- Sprinkle with fresh parsley or chives for color.
- Serve immediately and watch them disappear!
Variations to Try
The beauty of cream cheese stuffed peppers is that they’re endlessly adaptable. Here are some fun variations:
1. Bacon-Wrapped Cream Cheese Stuffed Peppers
- Wrap each stuffed pepper in half a slice of bacon before baking.
- Secure with toothpicks and bake until bacon is crispy.
2. Spicy Jalapeño Version
- Use halved jalapeños instead of sweet peppers for a fiery kick.
- Mix chopped cooked bacon into the filling for extra flavor.
3. Southwest Style
- Add taco seasoning, black beans, and corn to the cream cheese mixture.
- Top with shredded pepper jack cheese before baking.
4. Italian-Inspired
- Mix in chopped sun-dried tomatoes, fresh basil, and mozzarella cheese.
- Drizzle with balsamic glaze before serving.
5. Everything Bagel Seasoning
- Sprinkle everything bagel seasoning over the tops before baking for a crunchy, flavorful twist.
Tips for Perfect Stuffed Peppers Every Time
- Soften the cream cheese – Let it sit at room temperature for 20–30 minutes for easy mixing.
- Don’t overbake – You want the peppers tender but not mushy.
- Use a piping bag – This makes stuffing quicker and cleaner.
- Add texture – Mix in finely chopped nuts, crispy bacon, or diced veggies for crunch.
- Make-ahead friendly – Prepare and refrigerate up to 24 hours before baking.
Serving Ideas
Cream Cheese Stuffed Peppers are incredibly versatile:
- Serve as an appetizer alongside dips like ranch or salsa.
- Offer them on a party platter with other finger foods.
- Pair with grilled meats for a colorful side dish.
- Enjoy as a low-carb snack during the day.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: For baked peppers, cool completely, then freeze in a single layer before transferring to a freezer-safe bag. Use within 2 months.
- Reheat: Warm in a 350°F oven for 8–10 minutes, or until heated through.
Nutritional Information (Per Mini Pepper, Approximate)
- Calories: 65
- Protein: 2g
- Carbohydrates: 2g
- Fat: 5g
(Values will vary depending on cheese type and any additional mix-ins.)
Final Thoughts
Cream Cheese Stuffed Peppers are the perfect combination of creamy, cheesy, and slightly sweet with a pop of color that brightens up any table. They’re easy to customize, quick to prepare, and always a hit—whether served hot out of the oven or cold from the fridge.
Next time you need a simple yet impressive dish, try these stuffed peppers and get ready for the compliments to roll in.
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Cream Cheese Stuffed Peppers: A Flavor-Packed Appetizer Everyone Will Love
Ingredients
• 6 large bell peppers, tops cut off and seeded • 8 oz cream cheese, softened • ½ cup cheddar cheese, shredded • ½ cup mozzarella cheese, shredded • 1 lb ground beef or turkey • 1 onion, diced • 2 cloves garlic, minced • 1 cup cooked rice • 1 tsp paprika • ½ tsp cumin • ¼ cup fresh parsley, chopped • 2 tbsp olive oil • Salt and pepper to taste
Instructions
- Preheat oven to 375°F
- Place peppers in baking dish, cover with foil
- Bake 20 minutes until slightly tender
- Heat olive oil in large skillet
- Brown ground meat with onion and garlic
- Drain excess fat
- Add paprika, cumin, salt, and pepper
- Stir in cooked rice and parsley
- Beat cream cheese until smooth
- Mix in cheddar and mozzarella cheese
- Stuff peppers with meat mixture
- Top each pepper with cream cheese mixture
- Bake uncovered 25-30 minutes until bubbly
- Let rest 5 minutes before serving
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 50 mins, Total Time: 1 hour 15 mins, Servings: 6, Calories: 320, Net Carbs: 15g, Fats: 22g, Protein: 18g