Description
Looking for a fun and healthy appetizer? Try these Cream Cheese Stuffed Mini Peppers! Filled with a rich, creamy mixture of whipped cream cheese, cheddar cheese, and everything bagel seasoning, these bite-sized peppers are low carb, gluten-free, and perfect for any gathering. Served hot or cold, they are simple to make, versatile, and absolutely delicious. Ready in just a few minutes, they are the perfect snack or party appetizer that everyone will love!
Ingredients
20 mini sweet peppers
8 oz whipped cream cheese
½ cup shredded cheddar cheese
½ tbsp everything bagel seasoning
Instructions
Prepare the Peppers:
Slice the mini sweet peppers in half lengthwise and remove the seeds carefully. Set aside.
Make the Cream Cheese Filling:
In a mixing bowl, combine the whipped cream cheese, shredded cheddar cheese, and everything bagel seasoning. Stir well until fully mixed.
Stuff the Peppers:
Carefully fill each halved pepper with the cream cheese mixture. Use a knife to evenly spread the mixture inside the peppers.
Serve & Enjoy:
Option 1: Serve Cold: Sprinkle with a little more everything bagel seasoning and enjoy immediately.
Option 2: Serve Hot:
Oven Method: Preheat your oven to 350°F (175°C). Place the stuffed peppers on a baking sheet and bake for about 15 minutes or until the cheese is melted and bubbly.
Air Fryer Method: Preheat your air fryer to 350°F (175°C). Air fry the stuffed peppers for 3-5 minutes until the cheese is melted and golden.
Serve:
Whether hot or cold, these stuffed mini peppers are a crowd-pleasing appetizer or snack! Enjoy with a side of veggies, chips, or crackers.
Notes
Optional Variations & Dietary Adaptations:
Dairy-Free: Use dairy-free cream cheese and shredded cheese alternatives.
Add Protein: Stir in some cooked ground chicken, turkey, or crumbled bacon into the cream cheese filling for a heartier bite.
Spicy: Add a few dashes of hot sauce or jalapeño slices into the cream cheese filling for extra heat.
Vegan: Swap the cream cheese for vegan cream cheese and use plant-based shredded cheese for a vegan-friendly option.
Expert Tips:
Whipped Cream Cheese: Using whipped cream cheese makes the filling extra smooth and creamy. If you can’t find whipped, regular softened cream cheese will also work.
Air Fryer Tip: The air fryer method is quicker and gives the peppers a nice crispy finish. Make sure to not overcrowd the basket to ensure even cooking.
Pepper Prep: Be sure to remove all the seeds and membranes from the peppers to make them easier to stuff and to avoid a bitter taste.
Garnish: For added flavor, top with freshly chopped herbs like parsley or chives before serving.
Storage Instructions:
Leftovers: Store any leftover stuffed peppers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in the oven or air fryer at 350°F for a few minutes until the cheese is warm and bubbly.
FAQs:
Can I make these ahead of time?
Yes, you can prepare the peppers and stuff them up to a day in advance. Keep them covered in the fridge until you’re ready to bake or serve them.
Are mini sweet peppers the same as baby bell peppers?
Yes, mini sweet peppers and baby bell peppers are similar. They are smaller, sweeter, and perfect for stuffing, while bell peppers are typically used for larger, heartier recipes.
Can I freeze stuffed mini peppers?
Yes, you can freeze the stuffed peppers before baking. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a zip-top bag. Bake from frozen at 350°F for 20-25 minutes when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes (if baking) or 3-5 minutes (if air frying)
