Stuffed Mini Peppers

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.

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.

1. Prep the peppers. Cut them in half, and remove the ribs and seeds.
2. Stuff with cream cheese. Fill the pepper halves with the cream cheese.
3. 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.

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.