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The Topping On My Stuffed Mini Peppers Is Everything
My friend, Alla, showed me how to make these cream cheese stuffed mini peppers a few years ago, and I’ve been obsessed ever since. Here’s why they’re equally perfect for lunch boxes, appetizers, or healthy snacks:
- Crunchy mini sweet peppers, creamy cheese, and salty, super savory topping – If you like dunking fresh veggies into creamy dips like my taco dip or spinach dip, you’ll love this combo. And this topping is literally “everything”.
- Just 3 ingredients and no cooking – These are the perfect way to satisfy a snack craving — or even a “girl dinner” if you add some hard boiled eggs for protein on the side. 😉 And you can throw them together in about 10 minutes, with no stovetop or oven involved.
- Meal prep friendly – These store really well, so they’re a great option to make ahead for a party (or a lunchbox).
- So many ways to customize – Stuffed mini peppers are easy to change up with seasonings and fillings. I’ve listed my favorite cold and hot ideas below!
These remind me of jalapeño poppers, but with mini sweet peppers instead — because sometimes I don’t want the heat, and my kids certainly don’t. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my stuffed mini peppers recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Mini Bell Peppers – I like a variety pack that contains different colors (red, orange, and yellow). If you like heat, you can use jalapeño peppers instead, but they’ll be very spicy since we’re not cooking them.
- Cream Cheese – I used plain. Feel free to experiment with flavors, such as smoked salmon or garlic herb. You can also make those flavors yourself by stirring in lox, minced garlic or garlic powder, and/or fresh herbs. Other soft cheeses, like goat cheese, Neufchâtel, or ricotta, would also work.
- Everything Bagel Seasoning – My favorite topping for these stuffed mini bell peppers! I’ve got other flavors below if you want to change it up.
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How To Make Stuffed Mini Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the peppers. Cut them in half, and remove the ribs and seeds.
- Stuff with cream cheese. Fill the pepper halves with the cream cheese.
- Add the topping. Sprinkle the stuffed mini peppers with the everything seasoning for the classic version, or try my other suggestions below!
My Recipe Tips
- Leave the stems on when you slice the mini peppers. I find this makes it easier to remove the seeds and spread the cream cheese inside. Plus, it looks pretty on your plate!
- You can save any seasoning that didn’t land on the peppers. I usually just scoop it up and sprinkle again.
- Softened cream cheese is easier to spread. Cold from the fridge still works, but it’s more spreadable and fits into the shape of your peppers better if it’s at room temp.
- I don’t recommend adding any extra salt. This seasoning blend is typically already salted, and the cream cheese is also salty.
Stuffed Mini Peppers (3 Ingredients)
By
These stuffed mini peppers are my favorite way to use mini sweet peppers! They make a fast, easy snack or appetizer with just 3 ingredients.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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Cut the mini bell peppers in half and remove the seeds.
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Fill the pepper halves with cream cheese. Sprinkle with everything seasoning.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 4-6 stuffed mini bell peppers, or 1/4 entire recipe
- Filling variations: I’ve got so many ways to make these stuffed mini peppers! Try my hot and cold variations below.
- Storage & meal prep: I love to meal prep these a few days ahead! They store very well in an airtight container in the fridge for up to 2-3 days. They do soften a tiny bit, so if you want them extra extra crisp, you can scoop out the seeds in advance (this part takes the longest) but add the filling right before serving.
- Freeze: I don’t recommend freezing cold stuffed mini peppers (it runs their texture), but you can freeze my cooked variations for up to 3 months.
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Stuffed Mini Peppers
Filling Variations
There are endless ways to make stuffed mini peppers — any fillings that work for larger sweet pepper recipes also work for minis! If your filling has multiple components, just stir them in a bowl first.
Cold Options:
When it’s too hot to cook and I want something different, these are my favorite cold options:
- Mediterranean – Mix crumbled feta into the cream cheese. Top the mini bell peppers with sliced olives, diced fresh tomatoes and red onions, and fresh basil. (You can also use these toppings to make my Mediterranean chicken for a main dish.)
- Caramelized Onion – Stir together my caramelized onion dip and scoop inside. I top these with a sprinkle of thyme.
- Crab – Spoon my cold crab dip into your mini sweet peppers. Chives are the perfect topping for this one.
- Ranch – Sprinkle with ranch seasoning, or mix it into the cream cheese filling. I don’t recommend using actual dressing here — it’s too runny.
- Bacon Cheddar – Stir cheddar cheese and sliced green onions in with the cream cheese, and top with crumbled bacon. (This is like a cold, sweet version of my jalapeño poppers.)
- Spinach – Whip up my quick cold spinach dip and spread it inside the peppers.
Warm Options:
Want your stuffed mini peppers warm? Mix up one of the fillings below (make sure to pre-cook any proteins first), then bake for 15-20 minutes at 350 degrees F, or pop them on the grill.
- Sausage – Mix together cooked Italian sausage with the cream cheese (and maybe a dash of Italian seasoning), add to the peppers, and top with mozzarella.
- Buffalo Chicken – Stuff mini peppers with my buffalo chicken dip if you like some heat.
- Spinach Artichoke – Spoon my spinach artichoke dip inside, and top with extra mozzarella.
- Taco – Spread a thinner layer of cream cheese on the bottom, then top with taco meat and shredded cheese.
Gratitude Moment
This picture is one of my favorite moments from our trip this month. (We actually took this trip with my friend, Alla, who introduced me to these stuffed mini peppers, but she hates pictures, so you get flowers instead. ;))
Anyway, on one of our hikes, my girls picked a few flowers for me. We had to have a conversation (again) about leaving nature the way we found it. But at the same time, that “I picked this for you, mama” phrase floods me with all the feels. I probably don’t have very long left before they stop doing this, so I want to remember it.
82 Comments
sparkeymum@bellsouth.net
1I’m from the South and we are of the opinion that every thing is better with bacon! Mix crumbled cooked bacon in the cream cheese or a flavorful chopped boiled ham and spring onions, then over stuff the pepper halves. Yummmmm!
Pauline Curtis
0Doing the stuffed mini peppers next week. Thanks.
Maya | Wholesome Yum
0Let me know how they turn out, Pauline!
Lisa
0Such a simple and easy idea! I attend a monthly craft gathering where people bring snacks, and I like to make sure I always contribute so I have a low-carb alternative if nothing else fits that niche. The topping going everywhere struggle is real lol. Making these on a flexible cutting board helped with collecting the leftovers to sprinkle back on the ones that looked a little bare. 🙂
Wholesome Yum D
0Love that, Lisa! Bringing your own low-carb option to a snack table is always the way to go. Thanks for sharing! 🙂
Darlene Morgan
0I haven’t made yet, but I’m compiling my 34th recipe notebook with all my favorite recipes.
Darla
0If making the Mediterranean version, do I still use the Everything but bagel seasoning or just the tomatoes and red onion? I am making these for a gathering and the husband is Greek so I thought this would be the one I make. Thank you.
Maya | Wholesome Yum
0Hi Darla, It’s up to you, but I would skip the seasoning and just top with sliced olives, diced fresh tomatoes and red onions, and fresh basil. You could season the cream cheese with a little dried oregano if you like. Please let me know how they turn out!
Becca
0I love the different suggested fillings. It got me thinking of other things to use.
One small thing I did differently: I baked the peppers a bit to soften them. I found it to make the peppers a bit and blend better with the cream cheese.
Maya | Wholesome Yum
0Thank you for sharing, Becca! Yes, feel free to bake the peppers a bit if you prefer them softer.
Laura
0Loved this recipe. So easy and so delicious!
Wholesome Yum D
0Laura, I’m so happy you loved it! Easy and delicious is always the goal, appreciate you giving it a try!
Chris
0Hi. Are the peppers raw?
Maya | Wholesome Yum
0Hi Chris, Yes, I use raw peppers. You could roast them if you like, but I don’t.
LUZ Blancarte
0Maya, I love your recipes. I like to cook good food without refined sugar, bad carbs and vegetable oils.
Thank you for always create good recipes and share them.
Maya | Wholesome Yum
0Thank you so much, Luz! I love cooking that way, too, so you’re definitely in the right place.
Jenny
0Will be making a small tray of these mini pepper beauties to accompany a Palm Sunday brunch! We all like veggies so this should be a welcome addition. Thank you for such an easy recipe!
Maya | Wholesome Yum
0Hope you love them, Jenny! Let me know how they turn out.
Kay
0I have never heard of everything bagel seasonings!! Where do I get it?
I have not made it yet. Don’t have the seasonings
Maya | Wholesome Yum
0You’re going to love it, Kay! It’s amazing! You can get it here.
patricia
0What a clever idea for using the mini peppers. I made these for a church party and we were to bring different snacks and dips. I have to be dairy free, but I used my dairy free cream cheese along with a powdered Ranch dressing I make and it was super. Anxious to try other seasonings, etc.
Maya | Wholesome Yum
0I’m glad these went over well at your party, Patricia! Sounds like a delicious filling.
Joddie
0Loved this idea, I get a large bag of mini peppers (red, yellow, orange) from Costco and eat them w/cream cheese and everything bagel seasoning with my lunches
Maya | Wholesome Yum
0Thank you, Joddie! I get the big bags from Costco too, lol.
Felecia Grady
0Found just what I needed. Thank you so much.
Maya | Wholesome Yum
0You’re very welcome, Felecia! I’m glad these stuffed mini peppers were what you were looking for.
Gertrude Biondo
0I love that it is only 3-ingredients!! It was a great little appetizer!
Henry Lucas
0This recipe for stuffed mini peppers is amazing! I tried it last weekend and my family couldn’t get enough. The combination of the crunchy mini peppers and creamy cheese is perfect. Plus, it’s so easy to make with just three ingredients. I also appreciate the meal prep tips—very helpful for busy weeks. If anyone is looking for a delicious and quick snack, I highly recommend this recipe.
Gwen Garcia
0The combination of cream cheese and everything bagel seasoning was great. I prepped them a couple of days in advance, and they stayed fresh and tasty. Definitely adding this to my regular rotation!
Sarah
0This was both visually appealing and delicious! Plus it’s simple. 5 star perfection 🙂
Carol S
0I made the stuffed mini peppers for an appetizer potluck, and they were a hit. Simple and easy to make with ingredients I had in the house. My friends loved them and wanted the recipe. I consider that a 5-star winner.
Meranda O
0Going to make these tomorrow for a Super Bowl party! Love that they are relatively healthy and gluten free.