Name: Mini Stuffed Peppers Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 12 mini sweet peppers, halved and seeded; 8 oz cream cheese, softened; 1/2 cup shredded cheese (cheddar or mozzarella); 1/4 cup green onions, chopped; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper to taste; Optional: chopped fresh herbs (parsley or cilantro)

When I crave a delightful little appetizer or an easy snack, my go-to is this Mini Stuffed Peppers Recipe. It’s perfect for gatherings, quick weeknight treats, or whenever you want something bright, cheesy, and satisfying without much fuss. These bite-sized beauties are colorful, flavorful, and always a hit around my table.

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In the Kitchen
Ingredients at a Glance
How to Make Mini Stuffed Peppers Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

I love this Mini Stuffed Peppers Recipe because it’s so approachable and versatile. Whether you’re making a simple snack or impressing guests, these peppers turn out juicy and tender with a golden, bubbly cheese topping that everyone adores.

Juicy and Tender Every Time: Roasting the mini peppers just right keeps their skin soft but not mushy, keeping their natural sweetness front and center.
Golden, Satisfying Finish: The cheese melts to a perfect bubbly crown that’s as eye-catching as it is delicious.
Simple Ingredients, Big Impact: Using cream cheese and shredded cheese with a hint of garlic and onion powder packs the mix with comforting flavor.
Weeknight to Weekend Ready: Quick to assemble and bake, making it effortless to whip up with little prep or cleanup.

Ingredients at a Glance

For a successful Mini Stuffed Peppers Recipe, focusing on fresh, quality ingredients is key. The mini sweet peppers should be firm and vibrant, and the cheeses should be fresh for the creamiest filling.

Mini Sweet Peppers: Choose firm, brightly colored ones without soft spots for the best texture.
Cream Cheese: Use softened cream cheese for easy mixing and a smooth filling.
Shredded Cheese: Cheddar or mozzarella work beautifully; pick your favorite based on your taste preference.
Green Onions: Fresh, crisp, and chopped finely to add a mild onion bite without overpowering.
Garlic and Onion Powder: These pantry staples boost flavor easily and evenly.
Fresh Herbs (Optional): Parsley or cilantro bring a fresh color pop and subtle herbaceous note.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Mini Stuffed Peppers Recipe

Step 1 — Prep Your Oven and Peppers

Set your oven to 375°F (190°C) and line a baking sheet with parchment paper—it saves on cleanup and prevents sticking. While the oven warms, slice the mini sweet peppers in half lengthwise and carefully remove the seeds. The halves should hold their shape nicely without collapsing.

Step 2 — Mix Together the Creamy Filling

Grab a medium bowl and soften your cream cheese if you haven’t already—room temperature works best. Add the shredded cheese, chopped green onions, garlic powder, onion powder, and a pinch of salt and pepper. Stir until the mixture is smooth and well combined, creamy and just a little fluffy. This step sets the foundation for that luscious filling you’ll love biting into.

Step 3 — Stuff and Arrange Your Peppers

Using a small spoon or your fingers, generously fill each mini pepper half with the cheese mixture. Don’t skimp—the filling is the star! Place the stuffed peppers cut side up on your prepared baking sheet, giving each enough space for even cooking and beautiful browning on top.

Step 4 — Bake to Cheesy Perfection

Slide the baking sheet into your preheated oven and bake for 15–20 minutes. Keep an eye out for the cheese to bubble and turn a toasty golden color while the peppers soften nicely. You’ll notice a fragrant aroma filling your kitchen that’s impossible to resist.

Step 5 — Garnish and Serve Warm

Once out of the oven, let the stuffed peppers cool just a bit before garnishing with fresh chopped herbs if you like. The herbs add a fresh bite and vibrant color, making them even more inviting. Serve warm, and watch how quickly these little gems disappear!

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Things to Remember

From personal experience, a few small tweaks can really elevate your Mini Stuffed Peppers Recipe. Don’t rush the baking process, and trust your eyes and nose for doneness. Also, always soften the cream cheese thoroughly—it’s a texture game changer.

Doneness Cue: The cheese should be bubbly and golden, and the peppers tender but firm, not soggy.
Temperature Trick: Baking at 375°F hits the balance of melting cheese without drying out the peppers.
Make-Ahead Move: Assemble the stuffed peppers a few hours in advance and refrigerate; pop them in the oven just before serving.
Common Pitfall: Avoid under-softening the cream cheese or overfilling the peppers to prevent spilling and uneven cooking.

Ways to Serve It

Finishing Touches

I enjoy sprinkling a little fresh parsley or cilantro on top—something green and lively that contrasts with the warm cheese beautifully. A drizzle of hot sauce or a squirt of lime can also add surprising and welcome brightness to the flavors in this Mini Stuffed Peppers Recipe.

Plays Well With

These peppers pair wonderfully with crisp salads, hearty grain bowls, or roasted meats. I’ve also served them alongside guacamole and tortillas for a casual party spread where everyone keeps coming back for more.

Simple Plating Upgrades

For weeknight dinners, a rustic tray works just fine. But if you want to dress things up, try stacking the peppers neatly on a white platter, adding a sprinkle of paprika on top, and placing lemon wedges on the side. It looks fancy without adding stress.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftover mini stuffed peppers in an airtight container in the fridge for up to 3 days. They may soften a bit more but still taste delicious. When you reheat, they'll retain most of their lovely texture if done gently.

Freezing Tips

This recipe freezes quite well. Freeze the stuffed peppers on a baking sheet first, then transfer to a freezer-safe bag. Thaw overnight in the fridge before reheating. The texture softens slightly but still delivers on flavor.

Reheating Mini Stuffed Peppers Recipe Without Drying Out

Reheat gently in the oven at 325°F for 10-12 minutes to keep them moist and restore that bubbly cheese top. For a quick option, microwave with a damp paper towel covering to prevent drying—watch carefully to avoid overheating.

Frequently Asked Questions

Can I use other types of cheese for this Mini Stuffed Peppers Recipe?

Absolutely. While cheddar and mozzarella are classics, feel free to experiment with pepper jack for a spicy kick or gouda for a smoky twist. Just make sure the cheese melts well.

What if I only have large bell peppers?

You can slice large bell peppers into smaller sections and stuff them similarly. The baking time will be slightly longer due to the thicker walls, so watch for tenderness.

Can I prep the filling ahead of time?

Yes, prepping the cream cheese mixture in advance helps flavors meld. Keep it refrigerated and stuff the peppers right before baking.

How do I keep stuffed peppers from getting soggy?

Avoid overbaking and ensure the peppers aren’t crowded on the tray. Proper oven temperature and spacing allow the peppers to soften but maintain some firmness.

Final Thoughts

This Mini Stuffed Peppers Recipe really shines because it’s as simple as it is satisfying. It’s a recipe I return to when I want a little cheesy comfort with a fresh, veggie twist. I hope you enjoy making it as much as I do—it’s all about easy prep, reliable results, and flavors that bring smiles around the table.

Full Printable Recipe