Stuffed Mini Peppers
Updated
Updated
Loaded with a creamy herb filling and topped with savory everything bagel seasoning, these Stuffed Mini Bell Peppers are the perfect guilt-free snack or party appetizer. They’re crisp, cool, refreshing finger food that comes together in just 20 minutes!
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The satisfying crunch of sweet mini bell peppers, stuffed with a smooth, creamy herb-infused filling, and finished with the savory taste of everything bagel seasoning is the perfect snack! I love this stuffed mini peppers recipe because you only need a few simple ingredients and it comes together so quickly without the stress (or heat) of warming up the oven, stove, or grill. It’s so great for these warmer summer days when you want a refreshing afternoon snack or need something quick and easy to bring along to a potluck or cocktail party.
Helpful Tips & Variations
- Tri-colored mini bell peppers. These typically come bagged in the produce section right next to the regular bell peppers.
- Fresh is best. Go with freshly squeezed lemon juice and fresh herbs (as opposed to dry) here. They will make your filling so much more vibrant. I use chopped fresh dill and chives, but you could sub one or the other out for some fresh chopped parsley if you’d like.
- Sub out the mayo. If you don’t love mayonnaise, you can 100% swap it out for plain Greek yogurt or sour cream for a tangier filling.
- Roasted. You are more than welcome to pop these babies in the oven. Preheat the oven to 400°F and arrange the stuffed peppers on a baking sheet lined with parchment paper. Sprinkle them with freshly grated parmesan or cheddar cheese and bake for 15 minutes.
- South of the border. Sub the dill out for fresh cilantro, use lime instead of lemon, add cumin and smoked paprika to the filling, and ditch the everything bagel seasoning. You’ll end up with Mexican-inspired stuffed mini bell peppers.
Stuffed Mini Bell Peppers
Ingredients
- 1 pound bag tri-colored mini bell peppers, (about 18 mini peppers)
- 8 ounces cream cheese, , softened to room temperature
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon coarse salt
- cracked black pepper, , to taste
- 2 tablespoons Everything bagel seasoning
Instructions
- Slice the mini peppers in half lengthwise and scoop out the ribs and seeds.
- Make the spread. In a medium bowl, blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, salt, and pepper (you can do this with a handheld electric mixer, or just your arm if the cream cheese is softened enough.)
- For a clean presentation, transfer filling to a plastic bag, snip off a corner, and pipe into the peppers. (Or you can certainly spread the filling into the peppers with a spoon or knife.) Sprinkle with the everything bagel seasoning.
- It's best to serve these little bites ASAP. They will have the best, freshest crunch that way.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
How To Make Stuffed Mini Bell Peppers
- Prep the peppers. You’ll need 1 pound bagged tri-colored mini bell peppers (about 18 mini peppers.) Halve them lengthwise and remove the ribs and seeds.
- Make the filling. Combine 8 ounces softened cream cheese, 1/4 cup mayo, 1 tablespoon each fresh chopped chives and dill, 1 tablespoon lemon juice, 1/4 teaspoon garlic powder, 1/4 teaspoon coarse salt, and a bit of black pepper.
- Assemble. Pipe (or spoon) the filling into the peppers and sprinkle with everything bagel seasoning.
Serving Suggestions
I love serving these little appetizer bites with other finger food items such as these Caprese Skewers or my popular Cucumber Sandwiches. If making them for a cocktail party snack, serve them alongside some cocktails, like a refreshing Mint Julep or a Classic Mojito.
Proper Storage
Seal any leftovers in an airtight container with a sheet of parchment paper between any layers. They will keep in the fridge for up to 3 days. I don’t recommend freezing these stuffed mini peppers – they don’t thaw well, unfortunately.
More Easy Appetizers
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Can I make the filling a day ahead and refrigerate it in a freezer gag the night before to put together with the peppers in the morning?
Yep, that’s fine