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Tiny, colorful mini peppers stuffed with smooth, velvety cheese create an irresistible finger food everyone will grab. These small bites perfectly balance the peppers' natural sweetness with a rich, tangy filling that'll have your guests sneaking back for more.
When I first brought these to my cousin's birthday, they vanished within minutes and I kicked myself for not making more. Now I always double the batch - they're that good. My trick is picking peppers roughly the same size so they cook evenly.
Key Ingredients
- Mini Sweet Peppers: Pick bright, firm ones without any soft patches
- Cream Cheese: Go with regular (not light) for the creamiest results
- Cheddar Cheese: Grate it yourself instead of buying pre-shredded bags
- Fresh Chives: Gives a light oniony kick and green flecks
- Salt and Pepper: Basic seasonings that let the peppers' sweetness come through
- Optional Toppings: Extra snipped chives or a dash of paprika looks pretty
Step-by-Step Guide
- Step 1:
- Find peppers that match in size for even cooking time
- Step 2:
- Slice peppers down the middle lengthwise, keeping stems on for looks
- Step 3:
- Scoop out seeds and white parts while keeping pepper shape intact
- Step 4:
- Leave cream cheese on the counter until soft
- Step 5:
- Whip cream cheese until fluffy before adding other stuff
- Step 6:
- Mix in the shredded cheese and chives with a light touch
- Step 7:
- Spoon filling into peppers just below the top to prevent spilling
- Step 8:
- Leave space between peppers on the baking sheet
- Step 9:
- Keep an eye on them while baking until the edges just start to pucker
- Step 10:
- Cool for 5 minutes after baking for the best taste
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Brilliant Party Planning
These peppers fit right in on snack boards with other bite-sized treats. The bright colors make any spread look more inviting.
Do-Ahead Tricks
You can stuff these the night before, pop them in the fridge, and bake right before your guests arrive. The flavors actually get better overnight.
My grandma always told me the best party snacks look fancy but don't take much work. These stuffed peppers prove she was totally right.
These cheese-filled peppers have become my go-to party starter. They show how sometimes the easiest combos - sweet peppers plus creamy cheese - make the foods people remember most.
Tasty Twists Worth Trying
- Italian-Style: Blend in some pesto, chopped sun-dried tomatoes, and Italian herbs
- Mexican-Inspired: Stir in taco mix and swap for pepper jack
- Mediterranean: Mix with crumbled feta, oregano, and diced olives
- Buffalo Style: Add hot sauce and blue cheese bits
- Garden Fresh: Fold in tiny cubes of cucumber with fresh dill
Serving Temperature Options
- Straight from the oven: Filling is wonderfully melty
- Room temperature: You'll taste more flavor notes
- Cold: Super refreshing when it's hot outside
- Prep ahead: Can sit in your fridge up to a day before baking
How to Serve Them
- Group peppers by their colors for a pretty rainbow effect
- Put small plates and napkins close by
- Stick toothpicks in for easy grabbing
- Offer a few dipping sauces on the side
- Sprinkle with fresh herbs to make them look fancy
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We've found these make awesome picnic food too - they taste just as good at room temp and don't make a mess when traveling.
These stuffed mini peppers have become our family favorite because they're both simple and impressive. They work for casual backyard get-togethers or fancy dinner parties, always drawing compliments for their bright look and creamy, satisfying centers.
Frequently Asked Questions
- → Can these be prepped in advance?
- Sure! Fill the peppers up to a day ahead, then bake right before serving.
- → How do I warm up leftovers?
- Toast them in the oven at 350°F for 5-10 minutes, or dig in cold.
- → Can I swap mini peppers with bell peppers?
- Absolutely! Slice bell peppers into chunks and bake a bit longer, around 5-10 extra minutes.
- → What other cheese options work?
- Swap cheddar with monterey jack, gouda, or pepper jack for a new twist.
- → Why does the filling leak out?
- Check that your peppers lie flat on the pan and aren't too stuffed.