Cheese Stuffed Mini Peppers (Tiny, Cheesy, and Dangerously Snackable)

So you want something cheesy, creamy, and wildly snackable—but you’d prefer it to feel a little more grown-up than eating cheese straight from the fridge? Same. These Cheese Stuffed Mini Peppers are bright, crunchy, creamy, and somehow disappear faster than expected every single time.

They’re the kind of snack that looks impressive, tastes indulgent, and secretly takes almost no effort. Party appetizer? Afternoon snack? Midnight fridge raid? These peppers show up for all occasions.

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Why This Recipe is Awesome

Let’s not undersell these little legends.

• Ridiculously easy—no cooking degree required
• Creamy, cheesy filling + sweet, crunchy peppers = elite combo
• Perfect for parties, meal prep, or snack attacks
• Naturally low-carb and gluten-free

Also, they’re idiot-proof. You can’t really mess them up unless you forget the cheese—and honestly, that would be a personal choice.

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Ingredients You’ll Need

Short list. Big flavor. No nonsense.

• 1 lb mini sweet peppers – halved and seeded
• 8 oz cream cheese, softened – the creamy base
• ½ cup shredded cheese (cheddar, mozzarella, or pepper jack)
• 1 tsp garlic powder – instant flavor boost
• Salt & black pepper, to taste
• Optional add-ins:
  • Chopped green onions
  • Crumbled bacon
  • Everything bagel seasoning
  • Red pepper flakes

💡 Key Tip: Softened cream cheese mixes smoother. Cold cream cheese = arm workout.

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Step-by-Step Instructions

1️⃣ Prep the peppers

Slice mini peppers in half lengthwise and remove seeds.
No need to be perfect—rustic is fine.

2️⃣ Make the filling

In a bowl, mix cream cheese, shredded cheese, garlic powder, salt, and pepper.
Stir until smooth and creamy.

3️⃣ Add extras (optional)

Fold in bacon, green onions, or seasonings if using.
This is where personality happens.

4️⃣ Stuff the peppers

Spoon or pipe the cheese mixture into each pepper half.
Be generous. No one likes under-filled peppers.

5️⃣ Choose your finish

• No-bake: Chill for 20 minutes and serve cold
• Baked: Bake at 375°F (190°C) for 12–15 minutes until melty
• Air fryer: Cook at 360°F (182°C) for 6–8 minutes

6️⃣ Serve and enjoy

Serve warm or cold.
Either way, they won’t last long.

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Common Mistakes to Avoid

• Using cold cream cheese
  Lumpy filling is not the vibe.
• Overstuffing too aggressively
  Yes, be generous—but keep it in the pepper.
• Skipping seasoning
  Cheese needs backup. Season it.
• Overbaking
  You want melty, not collapsed peppers.

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Alternatives & Substitutions

Because flexibility = snack freedom.

• Extra protein boost?
  Mix in Greek yogurt or cottage cheese.
• Dairy-free option?
  Use plant-based cream cheese and shredded cheese.
• Spicy version?
  Add jalapeños or hot sauce to the filling.
• Pizza-style?
  Add marinara + mozzarella + mini pepperoni.

IMO, everything bagel seasoning on top is elite behavior.

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FAQ (Frequently Asked Questions)

Can I make these ahead of time?
Yes! Prep up to 24 hours ahead and refrigerate.

Are they better baked or cold?
Both slap. Cold = refreshing. Baked = comfort snack.

Do mini peppers get soggy?
Nope—they stay crisp, especially when served cold.

Can I freeze them?
Not recommended. Cream cheese texture gets weird.

Are these keto-friendly?
Yes—naturally low-carb.

Can kids eat these?
Absolutely. Just skip spicy add-ins.

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Final Thoughts

These Cheese Stuffed Mini Peppers are proof that snacks don’t need to be complicated to be amazing. They’re crunchy, creamy, customizable, and dangerously easy to eat in large quantities.

Make a tray, set them out, and watch them disappear like magic.
Now go grab one. Or five. You’ve earned it 🫑🧀✨