Go Back
+ servings
stuffed mini peppers on a sheet pan
Print Recipe
4.30 from 41 votes

Stuffed Mini Peppers Recipe

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Keyword: easy appetizer, make ahead appetizer, vegetarian
Servings: 12 servings
Author: Jess Smith via Inquiring Chef
Cost: $4.00

Equipment

  • Mixing Bowl
  • Half Sheet Pan

Ingredients

  • 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

Instructions

  • 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

Serving: 6g | Calories: 77kcal | Carbohydrates: 3g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 62mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1439IU | Vitamin C: 48mg | Calcium: 21mg | Iron: 0.2mg