Want a fun, colorful, and seriously tasty appetizer or snack? Stuffed Mini Peppers are the perfect little bites! They’re packed with flavor, easy to customize, and look fantastic on any platter. Whether you’re having a party, need a quick snack, or want to add some veggies to your day, these stuffed mini peppers are a winner. Looking for a simple appetizer that everyone will love? These stuffed mini peppers are the answer.

I love these little peppers because they’re so versatile. You can fill them with just about anything! I’m sharing a classic cheesy, savory filling that’s always a hit, but feel free to get creative with your own combinations. They’re also a great way to sneak in some extra vegetables – and they’re naturally gluten-free.

How to Make It

Making stuffed mini peppers is super simple. You just slice the peppers in half, scoop out the seeds, mix up a flavorful filling, stuff the peppers, and then bake them until they’re tender and the filling is bubbly. It’s a quick and easy process that’s perfect for busy weeknights or when you need a last-minute appetizer.

These stuffed mini peppers are great because you can really make them your own. You can use different cheeses, add different spices, or even include some cooked ground meat or sausage for a heartier dish. The possibilities are endless!

The key to success with these little guys is to not overcook them. You want the peppers to be tender but not mushy, and the filling should be hot and bubbly. I’ll share some tips for getting them just right in the detailed instructions below.

Make Ahead Method

Want to prep ahead for a party or a busy week? You can definitely do that with these stuffed mini peppers. You can slice the peppers and make the filling a day in advance. Just store them separately in the fridge. Then, when you’re ready to bake, simply stuff the peppers and pop them in the oven. Easy peasy!

I don’t recommend fully baking the peppers ahead of time, as they can get a little soggy when reheated. But prepping the components ahead of time saves a ton of time on the day you’re serving them.

Pro Tips

Want to make your stuffed mini peppers even better? Here are a few tips from my kitchen:

Choose the Right Peppers: Look for mini bell peppers that are firm and brightly colored. Avoid any that are soft or have blemishes.
Even Slicing: Try to slice the peppers as evenly as possible so they cook at the same rate.
Don’t Overstuff: It’s tempting to pile the filling high, but if you overstuff the peppers, the filling can spill out during baking.
Cheese Please!: I like to use a combination of cheeses for my filling, like cream cheese for creaminess and cheddar or Monterey Jack for flavor.
Spice it Up (or Keep it Mild): You can add some diced jalapeño or a pinch of red pepper flakes to the filling for a little heat. If you prefer a milder flavor, you can omit these.
Broiling for Extra Color: For a nice browned top, you can broil the peppers for the last minute or two of baking. Just watch them carefully so they don’t burn.

Storage

Leftover stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave before serving.

Tools For This Recipe

Here’s what you’ll need to make these tasty bites:

A sharp knife for slicing the peppers
A cutting board
A mixing bowl for the filling
A spoon for stuffing the peppers
A baking sheet
Parchment paper (optional, but makes cleanup easier)

FAQs!

Can I use different fillings? Absolutely! You can use cooked ground meat, sausage, rice, quinoa, or any other filling you like. Get creative!
Can I freeze these? I don’t recommend freezing fully baked stuffed mini peppers, as the texture can change when thawed. You can freeze the filling separately, though.
Can I grill these instead of baking? Yes, you can grill them! Just cook them over medium heat until the peppers are tender and the filling is heated through.

This Stuffed Mini Peppers recipe is a simple way to bring a little fun to your next meal or gathering. How did yours turn out? Share your thoughts and photos in the comments below – I’d love to hear from you!

Stuffed Mini Peppers

Colorful and flavorful bite-sized peppers stuffed with a cheesy, savory filling.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 25

Course Appetizer

Cuisine American

Servings 6 (depending on the peppers)

Ingredients

1 pound mini sweet bell peppers
4 ounces cream cheese softened
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped onion
1 clove garlic minced
1 teaspoon Italian seasoning
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional: diced jalapeño red pepper flakes

Instructions

Preheat and Prepare Peppers:

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Slice the mini peppers in half lengthwise and remove the seeds and membranes.

Make the Filling:

In a medium bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, chopped onion, minced garlic, Italian seasoning, smoked paprika, salt, and pepper. Mix well until everything is evenly combined. If you’re using jalapeño or red pepper flakes, add them to the filling now.