Stuffed Mini Peppers

I love making these Stuffed Mini Peppers when I want a colorful, flavorful appetizer that is easy to prepare. I fill sweet, tender mini peppers with a creamy, savory filling and bake them until perfectly warm and slightly golden on top.

Why You’ll Love This Recipe

I appreciate how naturally sweet mini peppers pair beautifully with a rich, seasoned filling. The contrast of textures makes every bite satisfying.

I also enjoy how versatile they are. I can serve them as a party appetizer, a snack, or even a light lunch. They look bright and impressive on a platter, yet I know they take very little effort to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12–15 mini sweet peppers, halved and seeds removed
8 ounces cream cheese, softened
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/4 cup cooked ground sausage or turkey
2 cloves garlic, minced
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley

Directions

I begin by preheating the oven to 375°F (190°C). I line a baking sheet with parchment paper and arrange the halved mini peppers cut-side up.

In a mixing bowl, I combine the softened cream cheese, shredded cheddar, Parmesan, cooked ground sausage or turkey, minced garlic, paprika, salt, black pepper, and chopped parsley. I mix until smooth and well blended.

I spoon the filling evenly into each pepper half, gently pressing it in so each one is nicely filled.

I bake for about 15–18 minutes, until the peppers are tender and the filling is warm and slightly golden on top.

I let them cool slightly before serving.

Servings and Timing

I usually get about 6 servings from this recipe, depending on portion size.

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Variations

I sometimes make them vegetarian by skipping the meat and adding finely chopped spinach or mushrooms instead. When I want a little heat, I mix in crushed red pepper flakes or a diced jalapeño.

For a lighter option, I substitute part of the cream cheese with Greek yogurt. I also like experimenting with different cheeses such as Monterey Jack or feta for a different flavor profile.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, I warm them in the oven at 325°F (165°C) for about 8–10 minutes or microwave in short intervals until heated through. I prefer the oven method because it keeps the texture better.

FAQs

Can I make these ahead of time?

I often prepare and stuff the peppers a few hours in advance, then refrigerate them until I am ready to bake.

Can I serve them cold?

I prefer them warm, but they can also be served at room temperature for gatherings.

What type of mini peppers work best?

I use sweet mini peppers in assorted colors for the best flavor and presentation.

Can I grill these instead of baking?

I can place them on a grill over indirect heat and cook until the filling is warmed and slightly golden.

How do I keep the filling from becoming too runny?

I make sure the cream cheese is softened but not melted before mixing, and I avoid overfilling the peppers.

Conclusion

I love how these Stuffed Mini Peppers bring together sweet, creamy, and savory flavors in one bite-sized dish. They are easy to customize and always a hit at gatherings. Whenever I make them, they disappear quickly from the plate.

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