You know those party appetizers that look almost too pretty to eat? That’s exactly what happened when I first made these Stuffed Mini Peppers with Herbed Cheese for a family picnic last summer. I’ll never forget how the vibrant red, yellow, and orange peppers popped against the creamy green-flecked filling – they looked like edible jewels! I barely had time to set the platter down before my relatives swooped in. Within minutes, all that remained were a few sesame seeds and some very happy faces. That’s the magic of this recipe – it’s ridiculously easy to make, yet feels special enough for any holiday gathering. The sweet crunch of mini peppers paired with that tangy, herbed cream cheese filling? Absolute perfection. Trust me, these will be the first thing to disappear from your Christmas buffet table too!
Why You’ll Love These Stuffed Mini Peppers with Herbed Cheese
Oh my goodness, where do I even start? These little flavor bombs check all the boxes for the perfect party appetizer. Here’s why they’ve become my go-to for every gathering:
- Lightning fast – From fridge to table in under 30 minutes (perfect for last-minute guests!)
- Eye candy – The rainbow colors make your platter look like a holiday masterpiece
- Crowd pleaser – Even picky eaters can’t resist that creamy, herby filling
- Play with flavors – Swap cilantro for dill or add a pinch of chili flakes if you’re feeling spicy
- No stress – They taste just as amazing at room temperature, so no frantic last-minute heating
Seriously, these peppers are the edible equivalent of putting on your favorite cozy sweater – comforting, colorful, and always a good idea!
Ingredients for Stuffed Mini Peppers with Herbed Cheese
Okay, let’s gather our colorful cast of characters! What I love about this recipe is how simple the ingredients are – you probably have most in your kitchen already. Here’s everything you’ll need to make these little flavor pockets shine:
- 9 mini bell peppers (red, yellow, and orange make the prettiest platter) – halved lengthwise and deseeded
- 5 oz cream cheese (let it soften at room temp for about 20 minutes – trust me, your mixing arm will thank you)
- 1/8 cup diced white onion (about half a small onion – we’re going for flavor, not onion breath!)
- 1 tbsp olive oil (for sautéing and giving those peppers a nice glow)
- 1 garlic clove, minced (because what’s life without garlic?)
- Handful of chopped cilantro (or parsley if you’re one of those cilantro-haters – no judgment!)
- Pinch of salt (to make all those flavors pop)
- Pinch of black pepper (optional, but I always add it for a little kick)
For that extra festive touch, you’ll also want:
- Sesame seeds (for sprinkling – they add such a nice crunch)
- Sweet paprika (just a dusting makes these look like they came from a fancy bakery)
See? Nothing complicated here! If you’re feeling adventurous, you could even try swapping the cream cheese for goat cheese – it makes a lovely tangy alternative. I tried that variation once when making herb and cheese stuffed mushrooms and it worked beautifully with these peppers too!
How to Make Stuffed Mini Peppers with Herbed Cheese
Alright, let’s get these beauties in the oven! I promise it’s easier than wrapping presents (and way more delicious). Here’s my foolproof method for creating the most irresistible stuffed peppers you’ve ever tasted:
First things first – preheat your oven to 360°F (180°C). While that’s heating up, line a baking sheet with parchment paper. (This little trick saves so much cleanup time later – learned that the hard way after one too many cheese disasters!)
Now for the flavor base: Heat 1 tbsp olive oil in a small pan over medium heat. Toss in your diced onion and let it soften for about 3 minutes – you want it translucent, not browned. Then add the minced garlic (oh, that heavenly smell!) and cook for just 1 more minute. Take it off the heat and let it cool slightly while you prep the peppers.
Arrange your pepper halves cut-side up on the baking sheet. Give them a light drizzle of olive oil – this helps them get that gorgeous roasted look. Pop them in the oven for 8 minutes to soften slightly. (Don’t skip this step – it makes stuffing them so much easier!)
While those are baking, let’s make the magical filling: In a bowl, mix together the softened cream cheese, your cooked onion-garlic mixture, chopped cilantro, salt, and pepper. I like to use a fork to really blend everything smoothly – you want no lumps, just creamy perfection.
When the peppers come out (they’ll be slightly softened but still hold their shape), carefully spoon the filling into each half. Don’t be shy – pile it high! The filling should mound slightly above the edges. Then back into the oven they go for 8-10 minutes, until you see those lovely golden spots start to appear on the cheese.
Final flourish: Sprinkle with sesame seeds and a dusting of sweet paprika right when they come out. The heat makes the sesame seeds extra fragrant – it’s like edible aromatherapy! Let them cool just enough so you don’t burn your fingers (learned that lesson too), then arrange them on a platter. They pair beautifully with other festive bites like baked brie with cranberry sauce for a holiday spread that’ll have everyone raving.
See? Told you it was easy! Now try not to eat them all before your guests arrive – that’s the real challenge.
Tips for Perfect Stuffed Mini Peppers with Herbed Cheese
After making these dozens of times (okay, maybe hundreds – they’re that good!), I’ve picked up some tricks to make them absolutely foolproof. First, always use fresh herbs – that bright, grassy flavor makes all the difference compared to dried. Taste your filling before stuffing and don’t be afraid to adjust the seasoning – I often add an extra pinch of salt or squeeze of lemon juice to make it pop. For presentation, sprinkle sesame seeds or chopped nuts right after baking so they stick to the warm cheese. And here’s my secret weapon – a tiny drizzle of honey over the finished peppers takes them from great to “can I have the recipe?” amazing!
Serving Suggestions for Stuffed Mini Peppers with Herbed Cheese
Oh, these little gems deserve the perfect stage! I love arranging them on a rustic wooden board with other bite-sized treats – they look like edible confetti at a holiday party. For Christmas gatherings, I pair them with crunchy crostini and creamy dips to create a spread that satisfies all those festive cravings. They’re especially magical as part of a Christmas finger foods buffet, where their bright colors really pop against darker dishes. Pro tip: scatter some fresh herb sprigs around the platter for that “just picked from the garden” look – it makes even the simplest presentation feel special!
Nutritional Information for Stuffed Mini Peppers with Herbed Cheese
Let’s talk about what’s going into your body with these tasty bites! Each serving (that’s 2 stuffed pepper halves) packs about 90 calories – perfect for guilt-free nibbling. You’re getting 7g of good fats (mostly from that luscious cream cheese and olive oil), 2g of protein to keep you satisfied, and just 2g of natural sugars from the sweet peppers. The best part? Only 80mg sodium and 1g fiber per serving – your heart and gut will thank you!
Now, full disclosure – these numbers are estimates since pepper sizes and cheese brands vary. But whether you’re counting calories or just enjoying the flavors, these little guys are a win-win. They prove that holiday appetizers can be both indulgent and nourishing – now that’s what I call Christmas magic!
Frequently Asked Questions
Can I make these stuffed mini peppers ahead of time?
Absolutely! These are one of my favorite make-ahead holiday appetizers. You can prep them up to 24 hours in advance – just assemble everything but wait to bake until right before serving. Keep the stuffed peppers covered in the fridge, then pop them in the oven when guests arrive. The smell of warm herbed cheese will make your whole house feel festive!
What cheese substitutes work if I don’t have cream cheese?
Oh, I love experimenting with different cheeses! Goat cheese makes a fantastic tangy alternative, and ricotta (well-drained) gives a lighter texture. For Christmas brunch versions, I’ve even used whipped feta with lemon zest – so good! Just make sure whatever you use is soft enough to blend with the herbs easily.
How should I store leftovers?
If you somehow end up with leftovers (rare in my house!), they’ll keep in an airtight container in the fridge for 2-3 days. The peppers lose a bit of crunch, but the flavors actually deepen. I sometimes chop them up the next day to top salads or scrambled eggs – waste not, want not!
Can I use regular bell peppers instead of mini ones?
You can, but you’ll lose that perfect bite-sized party appeal. If you do use larger peppers, cut them into smaller wedges and reduce the baking time slightly. Though honestly, the mini ones are so cute and festive – they’re worth seeking out for your Christmas party food spread!
What other herbs work besides cilantro?
Oh, the possibilities! For Christmas dinner recipes, I love using rosemary and thyme – so cozy and seasonal. Dill and chives are fabulous too. My rule? Use whatever fresh herbs make your taste buds happy. Just keep the amounts roughly the same as the recipe calls for.
Print
Stuffed Mini Peppers with Herbed Cheese
- Total Time: 28 min
- Yield: 18 pieces 1x
- Diet: Vegetarian
Description
A colorful and easy-to-make appetizer with creamy herbed cheese filling, perfect for parties or snacks.
Ingredients
- 9 mini bell peppers, halved and deseeded
- 5 oz cream cheese
- 1/8 cup diced white onion
- 1 tbsp olive oil
- 1 minced garlic clove
- Handful of chopped cilantro
- Pinch of salt
- Pinch of black pepper (optional)
- Sesame seeds (optional)
- Pinch of sweet paprika
Instructions
- Preheat oven to 360°F (180°C) and line a baking sheet with parchment paper.
- Cook onion in olive oil until soft, then add garlic and cook for 1 minute.
- Place pepper halves on the tray, drizzle with oil, and bake for 8 minutes.
- Mix cream cheese, onion, garlic, cilantro, salt, and pepper until smooth.
- Spoon the mixture into peppers and bake for 8-10 minutes until lightly browned.
- Sprinkle with paprika and sesame seeds before serving.
Notes
- Use fresh herbs for the best flavor.
- Adjust seasoning to taste.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Appetizer
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 2 pieces
- Calories: 90
- Sugar: 2g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: stuffed mini peppers, herbed cheese, holiday appetizers, Christmas finger foods, easy party snacks