Cream Cheese Stuffed Peppers

Cream Cheese Stuffed Mini Peppers is an easy appetizer recipe ready in 25 minutes. Sweet mini peppers are stuffed with cream cheese, cheddar cheese and chives, then baked until creamy for a crowd-pleasing colorful appetizer year round.

What You Need

Add your softened cream cheese, shredded cheddar cheese, chives, salt and pepper to a medium bowl. Stir gently until thoroughly mixed. You could use an electric mixer if preferred.


Cut peppers in half and remove the seeds.


Stuff each pepper half with the cream cheese mixture, dividing it evenly among the peppers. Filling will not be overflowing or mounding over your peppers.


Place mini stuffed peppers cheese side up in a single layer on your sheet pans and bake for 15 minutes.


Transfer to a platter, garnish with more chives, if desired, and serve warm.



Refrigerate leftovers for up to 5 days. Enjoy cold. Do not freeze as bell peppers do not thaw well.

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