Apple and Cheddar Stuffed Mini Peppers

Picture this: sweet mini peppers bursting with creamy cheddar and juicy apple goodness. Yep, it’s a bite-sized flavor explosion that’s equal parts sweet, savory, and downright irresistible. Whether you’re planning a casual get-together or need a no-fuss snack, these Apple and Cheddar Stuffed Mini Peppers will steal the show.
Plus, they’re quick to make, easy to customize, and look so cute on a plate. I mean, who doesn’t love a recipe that’s as Instagram-worthy as it is delicious? Let’s dive in and whip these up!
How to Make It
Making these stuffed mini peppers is a breeze—you don’t even need any fancy ingredients, just a few staples.
- Start with fresh, colorful mini peppers. Slice them in half and clean out the seeds.
- Mix up a simple filling with shredded cheddar, diced apples, cream cheese, and a touch of seasoning.
- Stuff each pepper half with the filling, bake until bubbly, and voilà! You’ve got a snack or appetizer that’s ready to impress.
These are perfect for everything from game day to holiday gatherings, and they come together in less than 30 minutes.
You’ve got a quick, crowd-pleasing appetizer ready to go.
Pro Tips for the Best Stuffed Mini Peppers
Want to make sure your peppers are next-level delicious? Here’s what I’ve learned from making these a million times:
- Pick the freshest peppers: Look for firm, brightly colored mini peppers. They’re naturally sweet and hold up well when baked.
- Shred your own cheese: Pre-shredded cheese often has additives that can make it clump or not melt as smoothly. Freshly shredded cheddar makes all the difference!
- Go for a tart apple: A crisp, tart apple like Granny Smith balances out the sweetness of the peppers perfectly.
- Don’t overfill: A little filling goes a long way. Overfilling can make the cheese bubble over and create a mess.
- Add a crunchy topping: Sprinkle a little panko or crushed nuts on top before baking for that extra bite of crunch.

Storage Tips
If you’re making extra or happen to have leftovers (rare, but it happens!), here’s how to store and reheat them:
- Refrigerate: Store in an airtight container for up to 3 days.
- Reheat: Pop them in the oven at 350°F for 5-7 minutes to bring back the gooey, melty center.
- Freezing? Not ideal: The peppers can get soggy when frozen, so it’s best to enjoy them fresh.
Tools for This Recipe
Here’s everything you’ll need to make these mini pepper bites:
- Baking sheet: A non-stick or parchment-lined sheet works best.
- Mixing bowl: For combining the filling ingredients.
- Sharp knife: To slice the peppers and dice the apple.
- Spoon: For scooping and stuffing the filling into the peppers.
FAQs
Q: Can I use a different cheese?
A: Absolutely! While sharp cheddar is my go-to, gouda, Monterey Jack, or even pepper jack for a bit of spice would work great.
Q: What kind of apples work best?
A: I love using Granny Smith for their tartness, but Honeycrisp or Fuji add a sweeter touch if that’s more your style.
Q: Can I make these ahead of time?
A: Yes! You can prep and stuff the peppers a day ahead. Cover and refrigerate them, then bake right before serving.
Q: Are these gluten-free?
A: Yep! Just make sure any optional toppings (like panko) are gluten-free if that’s a concern.
Enjoy these bite-sized beauties with friends or as a snack for yourself.
They’re sweet, savory, cheesy, and everything you could want in one perfect little bite! 😊
Apple and Cheddar Stuffed Mini Peppers
Ingredients
- 10-12 mini sweet peppers
- 1 cup sharp cheddar cheese shredded
- 1/2 cup cream cheese softened
- 1/2 apple Granny Smith or Honeycrisp, finely diced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Optional: Panko breadcrumbs or crushed nuts for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Slice the mini peppers in half lengthwise and remove the seeds. Place them cut side up on the baking sheet.
- In a mixing bowl, combine the shredded cheddar, softened cream cheese, diced apple, garlic powder, paprika, salt, and pepper. Mix until smooth and well combined.
- Spoon the filling into each pepper half, being careful not to overfill.
- If using, sprinkle a light layer of panko breadcrumbs or crushed nuts on top for added crunch.
- Bake in the preheated oven for 12-15 minutes, or until the filling is bubbly and the peppers are slightly softened.
- Remove from the oven and let cool for a few minutes before serving. Enjoy warm!