Ingredients
Scale
- 12 mini sweet peppers (mixed colors)
- 8 ounces cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- ½ teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 strips bacon, cooked and crumbled (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil to prevent sticking.
- Prepare the peppers by washing and drying them thoroughly. Cut each mini pepper in half lengthwise from stem to tip, keeping the stem intact if possible for presentation. Use a small spoon or your fingers to scoop out all the seeds and white membranes inside. Arrange the pepper halves cut-side up in your prepared baking dish in a single layer. Pat the insides dry with a paper towel if there’s excess moisture.
- Make the cream cheese filling in a medium mixing bowl. Add the softened cream cheese, shredded cheddar, shredded mozzarella, minced garlic, chopped chives, parsley, paprika, salt, and black pepper. Using a hand mixer on medium speed or a sturdy spoon, beat the mixture until everything is well combined, smooth, and creamy—about 1-2 minutes. The mixture should be fluffy and easy to spread. If using bacon, fold in the crumbled bacon now.
- Fill the peppers by scooping about 1-2 tablespoons of the cream cheese mixture into each pepper half, depending on size. You can use a small spoon to fill them, or for neater presentation, transfer the filling to a piping bag or zip-top bag with a corner cut off and pipe it into each pepper. Fill them generously, mounding the filling slightly—it won’t overflow during baking and you want that nice stuffed appearance.
- Cover and bake by covering the baking dish tightly with aluminum foil. Bake for 10 minutes covered—this helps the peppers soften without the cheese topping browning too quickly.
- Uncover and finish baking by removing the foil and returning the dish to the oven for an additional 5-8 minutes, uncovered, until the cheese is bubbly and lightly golden on top and the peppers are tender when pierced with a fork. The peppers should still hold their shape but be easy to bite through.
- Cool and serve by removing from the oven and letting the stuffed peppers rest for 3-5 minutes before serving. This allows the filling to set slightly so it doesn’t spill out when picked up. Garnish with additional fresh parsley if desired. Transfer to a serving platter and watch them disappear!
Notes
- Pepper size variation: Mini peppers vary in size. Adjust filling amount accordingly—smaller peppers get less, larger ones can hold more.
- Room temperature cream cheese is crucial: If your cream cheese is too cold, it won’t mix smoothly. Plan ahead and let it sit out, or microwave for 15-20 seconds.
- Don’t skip covering initially: The foil helps the peppers cook evenly without drying out or having the cheese brown too quickly.
- Serving temperature: These are delicious hot, warm, or even at room temperature, making them perfect for buffets.
- Scaling the recipe: This recipe doubles or triples easily for large parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 142
- Sugar: 3g
- Sodium: 215mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 34mg