Stuffed Mini Peppers
Published Apr 27, 2023
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Stuffed mini peppers are filled with tender bites of cheesy, creamy filling, and require just three ingredients to make. This easy appetizer is a sweet and mild alternative to spicy jalapeno poppers, and is perfect for your next party or game day event.
Stuffed mini peppers with cream cheese are the perfect appetizer. Not only is the sweet and mild flavor of the peppers a beautiful contrast to the rich and creamy cheese, but they are just so easy to make. All you need to do is cut the peppers in half, remove the seeds, fill the peppers with the cream cheese mixture, and bake!
When you arrange this savory snack on a platter, you will have an eye-catching array of colorful peppers stuffed with warm, melty cheese. Serve them right from the oven and watch your guests gobble them up!
What are Mini Peppers?
These are a type of pepper that is smaller than a bell pepper, and have a sweet, crisp taste. These little peppers usually come in a package that includes a colorful mix of orange, yellow, and red fruits. Mini peppers are great because their mild sweetness means you can stuff them with all sorts of ingredients, from cheeses and meats, to fresh herbs and spices.
How to Make Stuffed Mini Peppers
- Prep the peppers. Slice the peppers in half lengthwise and remove the seeds.
- Make the filling. Combine the cream cheese and Boursin.
- Stuff the peppers. Fill the peppers with the cream cheese mixture, and place on a pre-lined baking sheet.
- Bake. Bake for 20 minutes at 400°F. The cheese will be golden brown and bubbly.
- Serve warm.
- Mini Sweet Peppers – You will find the peppers in the produce section of your local grocery store next to the bell peppers. Grab a bag with a good mix of colors for a bright presentation.
- Cream Cheese – Use cream cheese blocks, rather than cream cheese in a tub. Blocks of cream cheese tend to hold up better during baking.
- Boursin Cheese – Boursin cheese is a luxuriously creamy Gournay cheese. This soft brand of cheese comes in flavors like herb and garlic and chive and shallot. You will need two rounds of cheese for this stuffed pepper appetizer.
In order to qualify for “perfect appetizer” status, a recipe must be make ahead-friendly. When it comes to this recipe, follow the instructions until you’re ready to pop them in the oven, and bake. You can prep and fill the peppers up to 3 days before you plan to serve them by placing the peppers on a baking sheet covered with foil, or in a sealed container. Voila!
- Don’t overfill the peppers. Take care not to overstuff or understuff the peppers. Stuff the pepper halves with just enough cream cheese to reach the top edge of the fruit.
- Leave the pepper stems on. To prevent the filling from leaking out during baking, and to give your guests an easy way to pick-up their appetizers, keep the stems on.
- Use a piping bag. To get just the right amount of cheese stuffed in the peppers, use a piping bag. This will also help to create a neat presentation.
- Soften the cream cheese. Before mixing, remove the cream cheese from the fridge to allow it to soften up a bit. This will help you mix the two cheeses together for a smooth and creamy filling.
- Add toppings and fillings – Top with melty mozzarella or shredded cheddar cheese, bacon, or green onions. For a meaty version, fill with Italian sausage, ground turkey, or ground beef.
- Try different cheeses – Mix in Parmesan or Asiago for a little saltiness.
- Make it spicy – Chopped jalapenos or red pepper flakes give the cream cheese filling a little kick.
- Use fresh herbs and spices – Fresh rosemary, thyme, or dill will give this appetizer layers and layers of flavor. Everything bagel seasoning goes great with cream cheese, as does cumin, and garlic.
Store leftover stuffed mini peppers in an airtight container for 4 to 5 days. You can freeze the leftovers in an airtight container for up to three months.
If the peppers were refrigerated, allow them to come to room temperature, and then reheat in the oven at 400°F for 15 to 20 minutes. If the stuffed mini peppers are frozen, thaw overnight in the fridge, then reheat at 400°F for 15 to 20 minutes.
More Fun Appetizer Ideas
- Cheese Pinwheels with Crispy Prosciutto
- Crispy Baked Spring Rolls
- Bacon-Wrapped Dates with Brie and Balsamic Honey
- Pretzel Wrapped Pigs in a Blanket
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Stuffed Mini Peppers Recipe
- Mixing Bowl
- Half Sheet Pan
- 1 pound bag mini sweet peppers
- 8 ounces cream cheese, softened (it doesn’t have to be room temperature, but is easier to mix if it is slightly warmer than straight out of the fridge)
- 2 (5.2-ounce) rounds Boursin cheese
- Preheat the oven to 400°F.
- Slice the peppers in half lengthwise and scrape out the seeds. (Note: Leave the stems on the peppers so that the cheese doesn’t spill out as they bake.) Line a baking sheet with parchment paper.
- Combine the cream cheese and Boursin until smooth and even. (Note: This is fairly easy to do in a bowl with a fork, but you can also do it with a standing mixer or hand mixer.)
- Fill the peppers with the cream cheese mixture. Set them out on the baking sheet with the cut-side facing up.
- Bake until the peppers are tender and the cheese is golden brown on the top, about 20 minutes.
- Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.