Easy one pan stuffed mini peppers recipe, homemade with simple ingredients in 20 minutes. These sweet peppers or mini bell peppers are filled with cream cheese mixture. No baking and no cooking necessary!
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Oh my goodness! These are so yummy, fun and colorful. My kiddo loves sweet peppers and these make them fancy for any side dish, pot luck or even a snack at home. If you have a fondness for this veggie like my son, then you must try these Stuffed Bell Peppers and my Instant Pot Sausage and Peppers and One Pot Pepper Steak.
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Key ingredients
- Mini peppers- Use a variety of colors for best presentation.
- Cheese- You will need to use both, shredded cheddar and cream cheese.
- Herbs- Fresh parsley works so well here.
- Seasonings- I like to use a combination of salt, pepper, garlic powder and onion powder. It's simple but packs a flavor.
Variations
- Try other cheeses- Like goat cheese, mozzarella, Ricotta or Cottage Cheese, or Pepper Jack.
- Add Italian sausage- Use leftovers or quickly brown some brown them and add to these pepper boats.
- Stuff with shredded chicken- I like to use leftovers from another meal, such as Mexican Shredded Chicken or Shredded Chicken Tacos to make things go quicker.Â
- Add ground beef- Adding in a protein is great, especially when you can use some leftover meat from a previous meal, like my Ground Beef Tacos.
- Bake it/ broil it- Although I didn't do this in the original recipe, there is an option in the recipe card to do this. It is a fun delicious option too because it melts the cheese and gives a roasted flavor.
- Consider adding other fresh herbs- Such as Basil, Rosemary, Green Onions, Cilantro for a slightly different flavor and appearance.
- Mix in some mayo- To add a creamy, tangy flavor in the background.
- Consider adding some ranch sauce- To add different spice and flavor to the dish. It is usually something you have on hand and often goes with many fresh vegetables.
- Try a Mexican fiesta style flaor - With beans, jalepenos, corn, and a Mexican cheese blend that will have your mouth at a first in no time!
- Make it vegan or vegetarian- Instead of using cream cheese or cheddar cheese simply use your favorite vegan substitution and enjoy!
How to make one pan stuffed mini peppers with cream cheese?
1. Make cream cheese mixture- By combining cream cheese, cheddar cheese, parsley, garlic powder, onion powder, salt, pepper in a bowl.
2. Spread mixture- Into halved mini peppers.
What can I fill mini bell peppers with?
- Other cheeses- Goat cheese is a great option as well as mozzarella, white Queso, or a Mexican blend.
- Chicken- If you are looking to add some protein and have some leftover Shredded Chicken, this would be a great addition to this appetizer.
- Beef- You can use shredded or ground beef, but I like to use my leftover Mexican Ground Beef Taco Meat to make this an extra quick and protein friendly snack.
- Sausage- I love the classic combination of sausage and peppers! If you do, too, check out my yummy Instant Pot Sausage and Peppers dish for an easy meal.
- Other sauces- Such as mayo, ranch dressing, or sour cream. Go ahead and experiment!
Tips and techniques
- Remove seeds from mini peppers- Because the seeds are bitter and will only detract from the texture and flavor.
- Cut lengthwise- Because it is more appealing to the eye and has a better ratio of pepper to stuffing.
- Use fresh, firm peppers- Because if they are limp, it will be hard to hold and they will not taste as crisp and yummy.
- Use full fat cream cheese- Because the low fat cream cheese has a different texture that isn't as tasty.
- Don't cut the ends- Even though you may be tempted, because this adds a small little handle for easier handling and eating.
Recipe FAQs
No, that isn't necessary for this recipe.
The first and most important thing is to no precook the peppers before stuffing them or else they will end up limp. These peppers are different than the typical cooked peppers you may be used to. They should be crispy, crunchy, and fresh. Also, after washing the peppers, be sure to pat them dry.
Storage
- Fridge- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
- Freezer- These cannot be frozen because in my experience, the one time that I tried it, I ended up with limp peppers and a watery filling. It was disgusting!
- Make ahead- These can be made 1 day in advance and stored in a covered container in the fridge until you are ready to serve.
More one pot appetizers
- Easy Queso Dip (One Pot)
- Cocktail Meatballs (One Pot)
- Garlic Butter Steak Bites (One Pot)
- Bacon Wrapped Smokies (One Pan)
- Crockpot Little Smokies
Recipe
Easy One Pan Stuffed Mini Peppers
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Ingredients
- 1 package Cream cheese Full fat, 16 oz package, Room temperature
- ¼ cup Cheddar cheese Shredded, Can be replaced with mozzarella cheese
- 1 tablespoon Parsley Fresh, Finely chopped, Can be replaced with green onions or other fresh herbs of your choice
- 1.5 teaspoon Garlic powder Adjust according to your preference
- 1.5 teaspoon Onion powder Adjust according to your preference
- Salt To taste
- Pepper To taste
- 20 Mini peppers Washed, Patted dry, Sliced in half lengthwise, Seeds removed, You will end up with 40 halved peppers
Instructions
- In a small mixing bowl or Ziploc bag, add cream cheese, cheddar cheese, parsley, garlic powder, onion powder, salt, pepper and mix until combined.
- Spread spoonfuls of this cheese mixture in halved mini peppers. Enjoy!
- Optional step: I didn't do this but you can sprinkle shredded mozzarella cheese on top of the stuffed peppers and broil in oven for 3-4 minutes or until cheese is melted and bubbly.
Notes
- Try other combinations of cheeses.
- Use other herbs and seasonings for a different flavor profile.
- You can even even mix in cooked ground beef or shredded chicken into the cheese mixture.Â
- Wash your peppers well since they will be enjoyed raw.Â
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.Â
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
Kay Vieira says
I'd like to make this recipe but thinking 16 oz of cream cheese is a lot for 20 peppers because the peppers are small. Is the quantity of cream cheese correct, please?
Abeer Rizvi says
The quantity is correct. If I have leftover filling, I use it as a spread in sandwiches and even in pasta dishes.