Ingredients & Substitutions
Here I explain the best ingredients for my mini sweet peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
Mini Bell Peppers – I like a variety pack that contains different colors (red, orange, and yellow). Any color works, though. If you like heat, you can use jalapeño peppers instead, but they’ll be very spicy since we’re not cooking them. Cream Cheese – I use plain, but feel free to experiment with flavors, such as smoked salmon or garlic herb. You can also make those flavors yourself by stirring in lox, minced garlic or garlic powder, or fresh herbs. Other soft cheeses, like goat cheese, Neufchâtel, or ricotta, would also work. Everything Bagel Seasoning – My favorite topping for these stuffed mini bell peppers! I’ve got other flavors below if you want to change it up.
How To Make Stuffed Mini Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Recipe Variations
There are endless ways to make stuffed mini peppers — any fillings that work for larger sweet pepper recipes also work for minis! If your filling has multiple components, just stir them in a bowl first. I find this makes it easier to remove the seeds and spread the cream cheese inside. Plus, it looks pretty on your plate!
Cold Options:
When it’s too hot to cook and I want something different, these are my favorite cold options:
Mediterranean – Mix crumbled feta into the cream cheese. Top the mini bell peppers with sliced olives, diced fresh tomatoes and red onions, and fresh basil. (You can also use these toppings to make my Mediterranean chicken for a main dish.) Caramelized Onion – Stir together my caramelized onion dip and scoop inside. I top these with a sprinkle of thyme. Crab – Spoon my cold crab dip into your mini sweet peppers. Chives are the perfect topping for this one. Ranch – Sprinkle with ranch seasoning, or mix it into the cream cheese filling. Bacon Cheddar – Stir cheddar cheese and sliced green onions in with the cream cheese, and top with crumbled bacon. (This is like a cold, sweet version of jalapeño poppers.)
Warm Options:
Want your stuffed mini peppers warm? Mix up one of the fillings below (make sure to pre-cook any proteins first), then bake for 15-20 minutes at 350 degrees F, or pop them on the grill.
Sausage – Mix together cooked Italian sausage with the cream cheese (and maybe a dash of Italian seasoning), add to the peppers, and top with mozzarella. Buffalo Chicken – Stuff mini peppers with my buffalo chicken dip if you like some heat. Spinach Artichoke – Spoon my spinach artichoke dip inside, and top with extra mozzarella. Taco – Spread a thinner layer of cream cheese on the bottom, then top with taco meat and shredded cheese.
Storage & Meal Prep
Store: Keep leftovers in an airtight container in refrigerator for 2-3 days. Meal Prep: I love to meal prep these a few days ahead, because they store very well. The peppers do soften a tiny bit, so if you want them extra extra crisp, you can scoop out the seeds in advance (this part takes the longest) but add the filling right before serving. Freeze: I don’t recommend freezing cold stuffed mini peppers (it runs their texture), but you can freeze my cooked variations above for up to 3 months.
More Cold Appetizer Recipes
If you like these cream cheese stuffed mini peppers, you might also like some of my other cold appetizers: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Healthy Ebook Bundle! Anyway, on one of our hikes, my girls picked a few flowers for me. We had to have a conversation (again) about leaving nature the way we found it. But at the same time, that “I picked this for you, mama” phrase floods me with all the feels. I probably don’t have very long left before they stop doing this, so I want to remember it.
