High-Protein Stuffed Mini Peppers for a Fun Party Appetizer

These high-protein stuffed mini peppers are a fantastic choice for anyone looking for a quick and satisfying appetizer.

They’re incredibly easy to assemble, making them perfect for last-minute gatherings or a simple snack. The creamy, savory filling perfectly complements the sweet crunch of the mini peppers, creating a delightful bite that everyone will enjoy. Each serving provides about 10 grams of protein.

Whether you’re hosting a party, need a delicious game-day snack, or just want a flavorful bite to share with your family, these stuffed mini peppers are a guaranteed hit. They come together with minimal fuss and offer a wonderful balance of flavors and textures, proving that impressive appetizers don’t have to be complicated.

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What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner because it’s incredibly straightforward and delivers big on flavor without requiring hours in the kitchen. It’s ideal for busy parents, new cooks, or anyone who wants a delicious appetizer that looks impressive but is actually super simple to make. You can whip these up for a casual get-together with friends, a family movie night, or even as a light lunch option. The combination of sweet mini peppers and a rich, savory filling is universally appealing, making them a perfect crowd-pleaser for any occasion where you need a tasty bite that’s easy to eat and even easier to prepare.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for these stuffed mini peppers is a breeze. Most items are likely already in your pantry or easily found at any grocery store. The beauty of this recipe lies in its simplicity and the readily available components.

INGREDIENTS:

• 12 mini sweet peppers (about 1 pound), mixed colors if available
• 8 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped green onions (scallions)
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• Pinch of red pepper flakes (optional, for a little heat)
• 2 tablespoons fresh parsley, chopped, for garnish

For simple substitutions, you can easily swap out the cheddar cheese for another shredded cheese like Monterey Jack, Colby, or even a Mexican blend for a slightly different flavor profile. If you’re not a fan of green onions, a small amount of finely minced chives would also work well. For a touch of smoky flavor, a pinch of smoked paprika could be added to the filling. Just ensure your cream cheese is softened to room temperature; this makes mixing much easier and ensures a smooth, lump-free filling.

Time Needed From Start To Finish

One of the best aspects of this recipe is how quickly it comes together, making it perfect for those times when you need a delicious appetizer without a lot of lead time.

• Preparation Time: 15 minutes
• Cooking Time: 15-20 minutes
• Total Time: 30-35 minutes

This timeline assumes your cream cheese is already softened. If not, you’ll need to factor in an additional 30-60 minutes for it to come to room temperature on its own, or a few seconds in the microwave if you’re in a hurry.

How To Make It Step By Step With Visual Cues

Making these stuffed mini peppers is incredibly straightforward. Follow these steps for perfect results every time.

1. Prepare the Peppers: Start by washing your mini sweet peppers thoroughly. Carefully slice each pepper in half lengthwise, from stem to tip. Use a small spoon or your fingers to gently scoop out and discard the seeds and any white membranes inside. Lay the pepper halves cut-side up on a baking sheet.
2. Soften the Cream Cheese: Ensure your cream cheese is at room temperature. If it’s still cold, you can microwave it in a microwave-safe bowl for 15-30 seconds, stirring until it’s soft and pliable. This is crucial for a smooth filling.
3. Create the Filling Mixture: In a medium-sized mixing bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped green onions, garlic powder, black pepper, and optional red pepper flakes. Use a fork or a rubber spatula to mix everything together until it’s well combined and smooth.
4. Fill the Peppers: Now it’s time to fill your peppers. You can use a small spoon to carefully scoop the cream cheese mixture into each pepper half. Alternatively, for a neater and quicker approach, transfer the filling into a piping bag (or a zip-top bag with a corner snipped off) and pipe the mixture into the pepper halves. Fill them generously, mounding the mixture slightly.
5. Bake the Stuffed Peppers: Preheat your oven to 375°F (190°C). Place the filled pepper halves on the baking sheet. Bake for 15-20 minutes, or until the peppers are slightly tender-crisp and the cheese filling is bubbly and lightly golden on top. Keep an eye on them to prevent over-browning.
6. Garnish and Serve: Once baked, remove the peppers from the oven. Let them cool for a few minutes before transferring them to a serving platter. Sprinkle generously with fresh chopped parsley for a pop of color and fresh flavor. Serve warm and enjoy!

Easy Variations And Serving Ideas That Fit Real Life

These stuffed mini peppers are incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can omit the red pepper flakes and focus on mild cheeses. You could even add a tiny bit of cooked, crumbled bacon or finely diced cooked chicken to the filling for extra protein and flavor.

When serving, these make an excellent addition to any appetizer spread or buffet. Arrange them on a large platter, perhaps alongside a bowl of your favorite dip like ranch or a creamy avocado dip, though they are delicious on their own. For a more substantial snack, serve them with whole-grain crackers or pita bread. You can also sprinkle a little everything bagel seasoning on top before baking for an extra layer of flavor and texture. If you want a touch of freshness, a squeeze of lime juice over the finished peppers can brighten the flavors beautifully.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Knowing how to avoid them will ensure your stuffed mini peppers turn out perfectly every time.

• Using Cold Cream Cheese: This is the most common mistake. Cold cream cheese is hard to mix and will result in a lumpy filling. Always ensure your cream cheese is softened to room temperature before you start mixing.
• Overfilling the Peppers: While it’s tempting to mound the filling high, overfilling can cause the mixture to spill out during baking, making a mess and potentially drying out the filling. Fill them generously but leave a small margin.
• Overcooking the Peppers: Baking the peppers for too long can make them too soft and mushy, losing their pleasant crisp-tender texture. Keep an eye on them and remove them from the oven as soon as they are tender and the filling is bubbly.
• Not Removing Seeds and Membranes: Leaving the seeds and white membranes in the peppers can add a slightly bitter taste and an unpleasant texture. Take the time to properly clean out each pepper half.
• Skipping the Garnish: While optional, fresh parsley not only adds a beautiful pop of color but also a fresh, herbaceous note that balances the richness of the cheese. Don’t underestimate its impact!

How To Store It And Make It Ahead Without Ruining Texture

These stuffed mini peppers are best enjoyed fresh from the oven, but you can certainly prepare them ahead of time or store leftovers.

To make ahead, you can prepare the filling mixture up to 24 hours in advance. Store it in an airtight container in the refrigerator. You can also halve and clean the peppers a day ahead and store them in a sealed bag in the fridge. When you’re ready to bake, simply fill the peppers and proceed with baking. You can also assemble the entire dish (fill the peppers) up to a few hours before baking, cover them loosely with plastic wrap, and refrigerate. Just add a few extra minutes to the baking time if baking from cold.

For storing leftovers, place any remaining cooked and cooled stuffed peppers in an airtight container and refrigerate for up to 3-4 days. To reheat, arrange them on a baking sheet and warm them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until heated through. You can also microwave them, but the peppers might become a bit softer, and the filling won’t be as crispy.

Questions People Always Ask Before Making This Recipe

Can I use full-sized bell peppers instead of mini peppers?

While you technically can, full-sized bell peppers will require a much longer baking time and will be harder to eat as a bite-sized appetizer. Mini peppers are ideal for this recipe’s quick cooking and easy serving.

What if I don’t have green onions?

You can substitute with a small amount of finely minced chives or even a tiny bit of very finely minced yellow onion, but green onions offer the best mild onion flavor for this dish.

Can I add meat to the filling?

Absolutely! Cooked and crumbled bacon, finely diced cooked chicken, or

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.