Stuffed Mini Peppers with Cream Cheese and Herbs

Stuffed Mini Peppers with Cream Cheese and Herbs are a colorful, creamy, and easy savory recipe for parties, family gatherings, buffets, picnics, or casual dinners. These small peppers are naturally sweet, bright, and perfect for filling. Once baked, they become tender while the creamy cheese filling turns warm, smooth, and full of flavor.

This recipe is different from chicken skewers because it is lighter, vegetarian, and can be served as a beautiful finger food. The peppers look vibrant on a platter, making them ideal for party tables. They are also practical because they can be prepared in advance and baked shortly before serving.

The filling combines cream cheese, grated cheese, garlic, herbs, and a little lemon zest for freshness. You can also customize the recipe by adding bacon, shredded chicken, tuna, or chopped olives if you want a richer version.

Stuffed Mini Peppers with Cream Cheese and Herbs

Recipe

Ingredients

• 12 mini sweet peppers
• 200 g cream cheese, softened
• 100 g grated mozzarella or cheddar cheese
• 2 tablespoons grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 1 teaspoon lemon zest
• 1 tablespoon olive oil
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon paprika
• Breadcrumbs, optional

Instructions

Preheat the oven to 190°C / 375°F. Line a baking tray with parchment paper.

Wash the mini peppers and dry them well. Cut each pepper in half lengthwise and remove the seeds carefully. Try to keep the pepper halves intact so they can hold the filling.

In a bowl, mix the softened cream cheese, grated mozzarella or cheddar, Parmesan cheese, minced garlic, parsley, chives, lemon zest, salt, black pepper, and paprika. Stir until the filling is creamy and well combined.

Place the pepper halves on the prepared baking tray, cut side up. Spoon the cheese mixture into each pepper half. Do not overfill too much, as the cheese will soften during baking.

If you want a lightly crispy topping, sprinkle a small amount of breadcrumbs over the stuffed peppers. Drizzle with a little olive oil.

Bake for 18 to 22 minutes, or until the peppers are tender and the filling is hot and lightly golden on top.

Remove from the oven and let them cool for a few minutes before serving. They can be enjoyed warm or at room temperature.

Serving Suggestion

Serve the stuffed mini peppers on a large platter with fresh herbs scattered around. They pair well with grilled meat, salads, bread, dips, or other party snacks.

For a more complete buffet, serve them with chicken skewers, mini quiches, puff pastry pinwheels, and fresh vegetable sticks.

Variations

For a meat version, add crispy bacon pieces or shredded cooked chicken to the filling.

For a Mediterranean version, add chopped olives, sun-dried tomatoes, and oregano.

For a spicy version, add chili flakes or a little hot sauce.

For a fresher version, serve them with a yogurt and herb dip.

Conclusion

Stuffed Mini Peppers with Cream Cheese and Herbs are a simple, colorful, and delicious recipe for any party table. They are creamy, flavorful, easy to prepare, and visually appealing.

The sweetness of the peppers, the richness of the cheese filling, and the freshness of the herbs create a balanced bite that guests will enjoy. This is a practical recipe to make when you want something different, elegant, and easy to serve.