Stuffed Mini Peppers
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Published
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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Easy Stuffed Mini Peppers
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.
Why You’ll Love This Recipe For Stuffed Mini Bell Peppers
- The perfect party app. These cute, colorful little peppers come together in no time and they are quite literally the perfect 2-bite finger food. Bring them to your next summer cookout and watch as they fly off the serving platter.
- Creamy-crunchy. I love the contrast in texture here. The crisp crunch of the raw peppers next to the smooth, creamy filling is so satisfying.
- No bake. You don’t even have to turn on the oven (or stove or grill) to make these. That not only makes this recipe super no-fuss, but it also makes it ideal for these warmer days. No need to turn up the heat in the the kitchen.
Ingredients Needed
Here’s what you’ll need for this recipe for stuffed mini bell peppers.
(Scroll down to the recipe card below for details and precise measurements.)
- Tri-colored mini bell peppers – These typically come bagged in the produce section right next to the regular bell peppers.
- Cream cheese – Allow the cream cheese to soften at room temperature before you use it, otherwise the filling will turn out lumpy.
- Mayonnaise – This makes the filling extra creamy. Not a mayo person? Try sour cream or plain Greek yogurt instead.
- Fresh herbs – I use chopped fresh dill and chives. You could sub one or the other out for some fresh chopped parsley if you’d like.
- Lemon juice – It’s best to squeeze your own lemons here. The flavor will be so much more vibrant than using bottled lemon juice.
- Seasoning for the filling – Garlic powder, coarse salt, and cracked black pepper season the filling.
- Everything bagel seasoning – For a savory finishing touch and visual appeal.
How To Make Stuffed Mini Bell Peppers
Here’s a quick overview of how to make these stuffed mini peppers.
(Scroll down to the recipe card below for details and precise measurements.)
- Prep the peppers. Halve the peppers (lengthwise) and remove the ribs and seeds.
- Make the filling. Beat together the cream cheese, mayo, herbs, lemon juice, and seasoning.
- Assemble. Pipe the filling into the peppers and sprinkle with the everything bagel seasoning.
Tips & Variations
These mini peppers are super easy to make, but I’ve included a few tips and fun variations on the original recipe as well.
- Think ahead. Before beginning, allow your cream cheese to soften at room temperature for about 30 minutes. If it is too cold, it won’t blend well with the other ingredients and your filling will turn out lumpy.
- 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.
- Serve right away. It’s best to serve these little bites ASAP. They will have the best, freshest crunch that way.
- 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.
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!
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, using a handheld mixer, blend together the softened cream cheese, mayo, dill, chives, lemon juice, garlic powder, salt, and pepper.
- 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.
- Serve right away and enjoy!
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.
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