Irresistible Cheesy Stuffed Mini Peppers in 15 Minutes

You know those party appetizers that disappear in minutes? These Cheesy Stuffed Mini Peppers are that dish at my gatherings. I first made them for a last-minute book club meeting, and wow—they were such a hit that now friends request them for every potluck. What I love is how effortlessly they come together. Just sweet mini peppers stuffed with a creamy, garlicky cheese mixture that bakes into golden perfection. They’re the kind of appetizer that looks fancy but takes barely any effort—perfect for when you want to impress without the stress. Trust me, once you try these, they’ll become your go-to party lifesaver too!

Why You’ll Love These Cheesy Stuffed Mini Peppers

These little flavor bombs check every box for the perfect appetizer. They’re ridiculously easy to make (I’m talking 10 minutes of prep!). The creamy, cheesy filling with just a hint of spice makes them completely addictive. And the best part? You can customize them a million ways to match your mood or party theme.

Perfect for Any Occasion

I’ve served these at everything from fancy dinner parties to casual game nights – they always steal the show. Their two-bite size makes them perfect for passing around, and that vibrant color just makes people want to grab them. Last Christmas, I even used red and green peppers for festive holiday nibbles!

Simple Ingredients, Big Flavor

Don’t let the short ingredient list fool you – these pack serious flavor. The combo of sharp cheddar and creamy cream cheese creates this luscious texture, while garlic powder and paprika add just the right amount of zing. It’s amazing how four basic ingredients can taste this good together.

Ingredients for Cheesy Stuffed Mini Peppers

Here’s all you’ll need for these irresistible bites. The beauty is in the simplicity – just a handful of ingredients that create magic when combined:

• 12 mini bell peppers (any color!), halved lengthwise and seeded
• 1 cup packed shredded sharp cheddar cheese
• 4 oz cream cheese, softened to room temperature (this is crucial!)
• 1/4 tsp garlic powder (or fresh minced garlic if you’re feeling fancy)
• 1/4 tsp smoked paprika for that subtle warmth
• 1 tbsp fresh parsley, chopped (for that bright green finish)

That’s it! No complicated ingredients – just pure, cheesy goodness ready to transform those cute little peppers.

How to Make Cheesy Stuffed Mini Peppers

Okay, let’s get these beauties ready for the oven! I promise it’s so easy you’ll have them prepped before your oven finishes heating. Just follow these simple steps for perfect results every time.

Prep the Peppers

First, grab those adorable mini peppers and slice them in half lengthwise – no need to be precise, just make sure they can hold filling. Now here’s my trick: use a small spoon (a 1/4 teaspoon measure works great) to scrape out the seeds and membranes. Don’t stress about getting every last bit – just make a nice little boat for our cheesy goodness!

Mix the Filling

In a medium bowl, toss together the shredded cheddar, softened cream cheese (seriously, let it sit out for 30 minutes!), garlic powder, and paprika. I like to use a fork to mash everything together until it’s completely combined and creamy. Taste it – go ahead! – and add another pinch of paprika if you want more warmth.

Bake to Perfection

Preheat your oven to 375°F (that’s 190°C for my metric friends) while you’re prepping. Fill each pepper half with about a tablespoon of filling – I just use my fingers to press it in firmly. Arrange them on a parchment-lined baking sheet (trust me, cleanup is way easier this way) and bake for about 15 minutes. You’ll know they’re done when the cheese is bubbly and just starting to get golden spots. Oh, that smell!

Tips for the Best Cheesy Stuffed Mini Peppers

Here’s the inside scoop from my many batches of these crowd-pleasers! First – don’t skip softening that cream cheese. Trying to mix it cold leads to lumpy frustration (been there!). Let it sit out for at least 30 minutes – it blends beautifully with the cheddar when properly softened.

Another game-changer? Pack your shredded cheese tightly in the measuring cup. Loose shreds mean less cheesy goodness per pepper. And here’s my secret weapon – a tiny sprinkle of extra shredded cheddar on top before baking creates those irresistible golden-brown crispy bits everyone fights over!

Variations for Cheesy Stuffed Mini Peppers

Want to mix things up? Try these easy twists! Crumble in cooked bacon or sausage for a meaty punch. Spice lovers can add diced jalapeños or a dash of cayenne. For a Mediterranean vibe, swap cheddar for feta and stir in chopped sun-dried tomatoes. The possibilities are endless!

Serving Suggestions

Oh, these little guys shine all on their own, but here’s how I love to serve them: Arrange them warm on a platter with a cool ranch or garlic aioli dip for dunking. They’re perfect alongside other finger foods like meatballs or bruschetta – just watch how fast they disappear from the tray! For bigger gatherings, I’ll sometimes make a double batch in different colors to create a rainbow effect that always gets compliments.

Storage and Reheating

These keep beautifully in the fridge for up to 3 days – just pop them in an airtight container. When you’re ready to enjoy again, reheat in a 350°F oven or toaster oven for about 5 minutes until the cheese gets melty and delicious again. Microwaving works in a pinch, but the oven keeps that perfect texture!

Nutritional Information

Just a quick note – these numbers are estimates and can vary based on your exact ingredients. For two stuffed pepper halves, you’re looking at about 120 calories, 9g fat (5g saturated), 4g protein, and 4g carbs. They’ve got a nice 1g fiber boost from those colorful mini peppers too!

Common Questions About Cheesy Stuffed Mini Peppers

Can I use regular bell peppers instead of mini ones?
Absolutely! Just slice larger peppers into 2-inch wide strips. You might need to adjust baking time by 5-10 minutes since they’re thicker. I actually did this last week when my store was out of minis – worked like a charm!

Can I make these ahead of time?
You bet! Prep them up to a day in advance – just assemble, cover, and refrigerate. Add 2-3 extra minutes to the baking time since they’ll be cold from the fridge. The cheese filling actually tastes better after the flavors meld overnight.

What’s the best way to reheat leftovers?
Oven or toaster oven at 350°F for 5 minutes keeps them perfect. Microwaving works (20-30 seconds) but can make the peppers a tiny bit soggy. Pro tip: If they seem dry, dab a tiny bit of water on them before reheating.

Can I freeze these?
I don’t recommend it – the peppers get mushy when thawed. But the good news? They’re so quick to make fresh! If you must freeze, do it before baking, then add 5 extra minutes to the cook time straight from frozen.

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