Welcome to your new favorite appetizer recipe! These Cream Cheese Stuffed Peppers are incredibly easy to make and guaranteed to be a hit at any gathering. Imagine vibrant mini bell peppers, generously filled with a creamy, zesty, ranch-flavored cream cheese mixture, complemented by tangy sour cream and rich cheddar cheese, then baked to golden, bubbly perfection. They’re irresistible!
Whether you’re hosting a casual game day get-together, a festive holiday party, or looking for a delightful snack for a baby shower, this recipe is designed to impress with minimal effort. Their vibrant colors and delicious flavors make them a standout dish. If you’re craving something with a little more kick, you might also enjoy our popular Cream Cheese Stuffed Jalapeño Poppers for a spicier alternative.
Effortlessly Delicious: The Ultimate Cream Cheese Stuffed Peppers Recipe
This recipe for cream cheese stuffed peppers is a true gem in any home cook’s collection. With just a handful of simple ingredients and about 30 minutes of your time, you can create an ooey-gooey, incredibly flavorful, and astonishingly simple appetizer that will have everyone reaching for more. These mini sweet peppers bake up beautifully colorful, offering a much milder and sweeter profile than traditional jalapeño poppers, making them universally appealing. Each bite is packed with cheesy goodness and a subtle tang from the ranch seasoning.
The beauty of these baked cream cheese stuffed peppers lies in their versatility. While the core recipe is a winner, feel free to customize the creamy filling to suit your taste or what you have on hand. Experiment with different types of cheeses, add cooked ground beef or sausage for a heartier snack, or top them with an array of yummy ingredients like thinly sliced green onions, crispy bacon bits, toasted walnuts for crunch, or a drizzle of your favorite hot sauce for a hint of spice. The possibilities are endless, ensuring these delightful bites can be tailored for any occasion or craving.
The Charm of Mini Sweet Peppers: A Perfect Appetizer Base
Mini sweet peppers are the unsung heroes of this appetizer. Their petite size makes them perfect for a two-bite snack, ideal for party settings where finger foods reign supreme. Beyond their convenient size, these vibrant peppers offer a natural sweetness that beautifully complements the savory, creamy filling. Unlike their larger bell pepper cousins, mini sweet peppers tend to have fewer seeds, making prep a breeze. They come in a rainbow of colors—red, yellow, and orange—adding a gorgeous pop of color to your serving platter, enhancing the visual appeal of your dish. They are also rich in vitamins, especially Vitamin C, making these stuffed peppers not just delicious but also a healthier option for your appetizer spread. Their crisp texture holds up wonderfully during baking, providing a satisfying bite alongside the soft, melted cheese.
Essential Ingredients for Your Stuffed Pepper Perfection
Crafting these delectable cream cheese stuffed peppers requires only a few key ingredients, each playing a crucial role in achieving that irresistible flavor and texture. Here’s a closer look at what you’ll need:
- Mini Bell Peppers: These colorful, sweet peppers are the star of the show. You’ll typically find them sold in bags at your local grocery store, often near the full-sized bell peppers. Opt for firm, brightly colored peppers free from blemishes. Their mild sweetness and perfect size make them ideal for stuffing.
- Cream Cheese: The foundation of our creamy filling. For the best, smoothest mixture, it’s essential to use cream cheese at room temperature. This allows it to blend seamlessly with the other ingredients, preventing lumps. If you forget to take it out ahead of time, a quick 10-15 second zap in the microwave (in a microwave-safe container) can help soften it sufficiently.
- Ranch Seasoning Mix: This dry seasoning mix is where all the fantastic zesty flavor comes from. You can usually locate it in the salad dressing aisle of your grocery store. Feel free to adjust the amount to your taste; you can also enhance it with a pinch more salt, freshly ground black pepper, or a dash of garlic powder for extra depth.
- Sour Cream: Adding sour cream to the mixture contributes a delightful tang and ensures a super creamy, spreadable consistency. Both full-fat and light sour cream varieties will work beautifully in this recipe, so choose based on your preference.
- Cheddar Cheese: A classic choice for its sharp, familiar flavor and excellent melting qualities. Any type of cheddar cheese—mild, medium, or sharp—will taste great. For the best melt and flavor, we recommend shredding your own cheese from a block, as pre-shredded varieties often contain anti-caking agents that can affect texture.
Step-by-Step: Crafting Your Cream Cheese Stuffed Peppers
Creating these delightful appetizers is straightforward and enjoyable. Follow these simple steps for perfectly baked cream cheese stuffed peppers:
- Prepare Your Peppers: Begin by thoroughly washing your mini bell peppers. Carefully cut off the stem tops, then slice each pepper in half lengthwise. Using a small spoon or your fingers, scoop out any seeds and the white membrane. A clean pepper cavity ensures plenty of space for the delicious filling.
- Craft the Cream Cheese Filling: In a medium mixing bowl, combine the softened cream cheese, ranch seasoning mix, sour cream, and half a cup of shredded cheddar cheese. Mix these ingredients thoroughly until they are well combined and form a smooth, uniform mixture. You can use a spoon, spatula, or a hand mixer for this step.
- Stuff the Peppers: First, gently pat the inside of your pepper halves dry with a paper towel. This helps the filling adhere better and prevents excess moisture. Then, using a butter knife or a small spatula, scoop about 1-2 tablespoons of the creamy mixture into each pepper half. Spread the filling evenly to ensure every bite is packed with flavor.
- Arrange and Top: Place the filled peppers, cheese-side up, on a parchment-lined baking sheet. The parchment paper will prevent sticking and make cleanup a breeze. Continue this process until all your pepper halves are filled. Once arranged, sprinkle the remaining half cup of shredded cheddar cheese over the tops of the stuffed peppers. This extra layer of cheese will melt into a golden, bubbly crust.
- Bake to Perfection: Transfer the baking sheet to a preheated 400-degree Fahrenheit (200°C) oven. Bake for approximately 15 minutes, or until the cheese is wonderfully bubbly, completely melted, and lightly golden brown on top. Keep an eye on them towards the end to prevent over-browning.
- Serve and Enjoy: Once baked, carefully remove the peppers from the oven. Allow them to cool slightly on the baking sheet for a few minutes before transferring them to a serving platter. This short cooling period helps the filling set slightly and prevents burns. Serve warm and enjoy these irresistible, cheesy bites!
Customization & Creative Variations for Your Stuffed Peppers
One of the best aspects of this cream cheese stuffed peppers recipe is its adaptability. Don’t hesitate to get creative and tailor it to your preferences or dietary needs:
- Cheesy Swaps: While cheddar is a classic, try a blend of cheeses! Monterey Jack, mozzarella, Colby, or even a spicy pepper jack can add new dimensions of flavor and melt beautifully. A touch of Parmesan in the filling or sprinkled on top can also add a salty, umami kick.
- Add Protein: For a heartier appetizer, mix in cooked and crumbled bacon, finely diced ham, or shredded cooked chicken. Cooked ground beef or sausage, seasoned lightly, can also be incorporated into the cream cheese mixture before stuffing.
- Spice it Up: If you prefer a little heat, add a pinch of cayenne pepper, red pepper flakes, or a dash of your favorite hot sauce to the cream cheese filling. Finely diced jalapeños (deseeded for less heat) can also be mixed in for a fresh, spicy crunch.
- Herbaceous Freshness: Fresh herbs like chopped chives, parsley, or dill can brighten the flavor profile of the filling. Mix them in just before stuffing for a burst of garden-fresh taste.
- Crunch Factor: For added texture, consider topping the peppers with a sprinkle of toasted breadcrumbs mixed with a little melted butter, or finely crushed crackers before baking. Chopped nuts like pecans or walnuts can also provide an interesting textural contrast.
- Vegetarian Boost: Finely chopped spinach (squeezed dry), corn, or black beans can be added to the filling for extra nutrients and flavor, making them even more substantial.
Expert Tips for Perfectly Baked Stuffed Peppers
Achieving appetizer perfection is easy with a few insider tips:
- Room Temperature Cream Cheese is Key: We can’t stress this enough! Softened cream cheese ensures a smooth, lump-free filling that’s easy to mix and stuff.
- Dry Peppers for Best Adhesion: After cleaning and halving your peppers, pat them thoroughly dry. Excess moisture can make the filling watery and prevent it from sticking properly.
- Don’t Overstuff: While tempting, overstuffing can cause the filling to spill out during baking. Aim for a level, even fill in each pepper half.
- Parchment Paper is Your Friend: Always use parchment paper on your baking sheet. It prevents the peppers and melted cheese from sticking, making cleanup effortless.
- Even Baking: Arrange your peppers in a single layer on the baking sheet, leaving a little space between each. This allows for even heat circulation and ensures consistent browning.
- Golden Brown, Not Burnt: Keep an eye on the peppers during the last few minutes of baking. The goal is bubbly, melted cheese with a golden-brown top, not a burnt one.
- Cool Slightly Before Serving: Hot cheese can be scalding! Allowing the peppers to cool for 5-10 minutes after baking helps the filling set and makes them easier (and safer) to handle and eat.
Frequently Asked Questions
Yes and no. They both belong to the sweet pepper family, but mini sweet peppers are distinctly sweeter and much smaller than traditional bell peppers. Both varieties are available in multiple colors—red, green, yellow, and orange—and are known for their crunchy texture and nutritional benefits. We particularly love using mini sweet peppers for this recipe because of their intense sweetness and their perfect two-bite appetizer size, making them easy to serve and eat. They also add a fantastic pop of color to any dish, enhancing its visual appeal.
While mini sweet peppers are ideal for their size and sweetness, you can certainly use regular bell peppers if that’s what you have. Simply cut them into smaller, bite-sized pieces (about 2-3 inches wide) after removing the seeds and membranes. The baking time might need to be adjusted slightly, as larger pieces might take a bit longer to soften and for the cheese to melt and brown.
No, this recipe, as written, is very mild. Mini sweet peppers are not spicy at all; they are sweet and flavorful. The ranch seasoning adds a savory, zesty taste without any heat. If you prefer a spicy kick, you can easily add red pepper flakes, a dash of hot sauce, or finely diced fresh jalapeños (deseeded) to the cream cheese mixture.
Storing and Reheating Instructions
- Make-Ahead: While these appetizers truly shine when served fresh from the oven, you can definitely do some prep work in advance. Prepare your peppers by washing, slicing, and deseding them. You can also mix your cream cheese filling ingredients and store both the prepped peppers and the filling separately in airtight containers in the fridge for up to 24 hours. When ready to serve, simply assemble and bake, saving you precious time.
- Refrigerator: If you happen to have any glorious leftovers (though they rarely last long!), store them in an airtight container in the refrigerator for up to 3 days. Ensure they are completely cooled before storing to prevent condensation.
- To Reheat: For best results, reheat the stuffed peppers in a preheated 350-degree Fahrenheit (175°C) oven for about 5-10 minutes, or until they are warmed through and the cheese is soft again. You can also microwave them for about 30-60 seconds per serving, but the oven method will preserve their texture better.
Cream Cheese Stuffed Peppers Recipe
These cream cheese stuffed bell peppers are an easy and delicious appetizer, perfect for any type of get-together. They are stuffed full of ranch-flavored cream cheese, sour cream, and cheddar cheese then baked until melty—yum!
Pin Recipe
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Yields: 24 stuffed peppers
Ingredients
- 8 ounces cream cheese, room temperature
- 1½ tablespoons ranch seasoning mix
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded (divided)
- 12 mini sweet peppers, cut in half, seeds removed
Instructions
- Preheat oven to 400 degrees F (200°C).
- In a small mixing bowl, combine the cream cheese, ranch seasoning, sour cream, and 1/2 cup shredded cheddar cheese. Mix until combined.
- Prepare peppers by cutting off the tops, slicing in half, and scooping out the seeds. Pat the peppers dry, then use a butter knife or small spatula to scoop 1-2 tablespoons of the cream cheese mixture into each of the peppers and smooth to fill evenly.
- Place the filled peppers on a parchment-lined baking sheet, cheese side up. Repeat until all of the peppers are filled, then top stuffed peppers with the remaining shredded cheese.
- Bake in a preheated oven for about 15 minutes, or until the cheese is bubbly, melted, and golden brown.
- Remove from the oven and let cool slightly before transferring to a serving platter. Enjoy!
Notes
- Storing leftovers: Store any leftover peppers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat peppers in a preheated 350-degree oven for 5-10 minutes, or until warm.
- Make-ahead tips: The cheese filling mixture can be prepared the day before and stored in an airtight container in the fridge.
Nutrition
Calories: 127kcal | Carbohydrates: 2g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 267mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course: Appetizer
Cuisine: American
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.
More Easy Appetizer Recipes To Try
If you loved these cream cheese stuffed peppers, you’re in for a treat! Here are more fantastic, easy appetizer recipes to expand your entertaining menu:
- Irresistible BLT Dip
- Zesty Frank’s Buffalo Chicken Dip
- Creamy Jalapeño Popper Dip
- Flavorful Garlic Parmesan Wings
- Spicy Cream Cheese Stuffed Jalapeños
- Explore even more Easy Appetizer Recipes for every occasion!
Discover More Stuffed Pepper Creations
If you appreciate the concept of stuffed peppers, we have a range of other recipes that put a unique spin on this versatile dish:
- Comforting Stuffed Pepper Soup
- Classic Beef and Rice Stuffed Peppers
- Baked Jalapeño Poppers (for a spicy twist!)
These cream cheese filled peppers are more than just an appetizer; they’re a simple, crowd-pleasing solution for any event. Easy to prepare, bursting with flavor, and wonderfully customizable, they are sure to become a staple in your recipe collection. Give them a try and watch them disappear!