Cheese Stuffed Sweet Peppers are a great appetizer for when you are entertaining. Only 5 ingredients and you have this delicious make-ahead appetizer.
This is a recipe that you will want to use any time you are entertaining. Whether you’re needing appetizers for a Christmas party or a light side for a summertime BBQ, these Cheese Stuffed Mini Peppers are the perfect thing.
The filling for these cheese stuffed mini peppers is so simple, and totally versatile. I prefer to keep it simple, using just cream cheese, cheddar cheese, garlic powder, salt and pepper. You can customize it by adding things like sliced onion greens, chives, or crumbled cooked bacon.
How to make mini Cheese Stuffed Sweet Peppers:
- After washing the mini peppers, I like to use a large chef’s knife to slice each pepper in half. Remember when you are cutting them that you want them to lie flat after they are sliced.
- I used a small paring knife to remove any seeds and membrane in the little peppers, but it would be perfectly find to leave them in the peppers too. Since these are sweet peppers, and not jalapeno peppers, the seeds won’t be adding any heat.
- Make sure the cream cheese is very soft before adding the other ingredients to it. This will help you get a nice, smooth filling.
- To fill the mini sweet peppers with the cheese filling, I place the filling in a thicker zipper seal bag. A freezer bag works well for this. I think snip one corner off, leaving an opening about 1/2-inch (1 cm). I then pipe the cheese filling into the mini sweet peppers. This works much better than trying to fill them using a spoon.
- Place the peppers on a parchment lined baking sheet. This makes for easy clean up if any cheese goes over while it is baking.
Making mini Cheese Stuffed Sweet Peppers ahead of time:
Prepare these stuffed sweet peppers up to a day ahead of time.
Wash them. Slice them. Fill them. Then store the unbaked stuffed peppers in an air-tight container in the fridge.
When you are ready to bake them, simply place them on a parchment lined baking sheet, and bake as directed.
More easy appetizer recipes you might enjoy:
- Potato Poppers
- Loaded Baked Potato Dip
- Crispy Baked Sweet and Spicy Chicken Wings
- Easy and Delicious Homemade Dill Dip
- Gluten Free Chip and Guacamole Bites
Easy Cheese Stuffed Sweet Peppers recipe:
Cheese Stuffed Sweet Peppers
Cheese Stuffed Sweet Peppers are a great appetizer for when you are entertaining. Only 5 ingredients and you have this delicious make-ahead appetizer. You can customize it by adding things like sliced onion greens, chives, or crumbled cooked bacon.
Ingredients
- 1 lb (454 g) mini sweet peppers
- 8 oz. (250 g) cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Wash, halve, and de-seed the mini sweet peppers. Place them on a parchment lined baking sheet.
- In a medium mixing bowl, beat together the cream cheese, cheddar cheese, garlic powder, salt, and pepper. Spoon into a heavy zipper seal plastic bag. Snip off one of the bottom corners (leaving about a 1/2-inch opening), and pipe the filling into the prepared sweet peppers.
- Bake in preheated oven for 13-15 minutes, or until the cheese is melted, and the tops are just beginning to brown. Serve immediately.
Notes
Making mini Cheese Stuffed Sweet Peppers ahead of time:
Prepare these stuffed sweet peppers up to a day ahead of time. Wash them. Slice them. Fill them. Then store the unbaked stuffed peppers in an air-tight container in the fridge. When you are ready to bake them, simply place them on a parchment lined baking sheet, and bake as directed.
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Lindsay Rea says
Do you use gluten free cream cheese for this recipe?
Jeanine Friesen says
All plain cream cheese should be gluten free, I’ve never seen one that contains gluten.