Welcome to corarecipe.com! This cream cheese stuffed peppers recipe is one of my favorites, inspired by my childhood kitchen memories filled with cozy, creamy flavors. Mini sweet peppers stuffed with rich cream cheese and fresh veggies bring a vibrant pop of color and taste to the table. Perfect for busy moms or anyone looking for a quick, delicious appetizer, this cream cheese stuffed peppers balances creaminess with subtle garlic and fresh green onions. Whether for a holiday gathering or everyday treat, these peppers celebrate simple, comforting flavors with a touch of creativity in every bite.
Table of Contents
Introduction
These cream cheese stuffed peppers are a delightful combination of creamy, tangy filling and sweet, crunchy mini sweet peppers. The full-fat cream cheese blends perfectly with garlic powder, fresh parmesan, spinach, and green onion to create a flavorful filling that’s baked to golden perfection with a melted shredded cheese topping. This easy cream cheese stuffed peppers takes just 15 minutes to bake, making it great for last-minute snacks, party appetizers, or family-friendly bites. The colorful mix of red, yellow, and orange mini peppers adds an inviting look to your plate. It’s a tasty, crowd-pleasing recipe that fits well in any occasion and suit busy cooks who want simple but delicious dishes.
Ingredients List
Here’s what you need for these colorful cream cheese stuffed peppers:
- Mini sweet peppers : a vibrant mix of red, yellow, and orange peppers to brighten your plate.
- Full-fat cream cheese, softened to room temperature. Avoid reduced-fat or fat-free versions since they add extra moisture, which can make the filling soggy and reduce flavor.
- Garlic powder : adds a gentle garlicky aroma without overpowering the dish.
- Freshly grated parmesan cheese : while it takes a bit more effort, freshly grated
- parmesan melts better and packs more flavor than pre-grated varieties.
- Green onion : chopped finely to add a fresh, peppery kick that complements the creaminess.
- Baby spinach : finely chopped and mixed into the filling for a nutritious boost and lovely green flecks.
- Shredded cheese : to sprinkle on top before baking. A Mexican cheese blend gives a nice melt and flavor, but mozzarella or sharp cheddar also works perfectly.
This combination creates a creamy, flavorful filling with plenty of fresh texture and cheesiness to satisfy any craving.
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Cream Cheese Stuffed Peppers Recipe | Easy & Delicious
- Total Time: 25 minutes
- Yield: 12 mini peppers
- Diet: Vegetarian
Description
Cream cheese stuffed peppers mini sweet peppers baked to golden perfection. These colorful, creamy bites are perfect for snacks or appetizers, bursting with flavor in every bite.
Ingredients
Mini sweet peppers. A mix of red, yellow, and orange peppers for color.
Cream cheese. Full-fat, softened to room temperature.
Garlic powder. Adds subtle flavor.
Parmesan cheese. Freshly grated for better melt.
Green onion. Finely chopped.
Baby spinach. Mixed into cream cheese.
Shredded cheese. Mexican blend, mozzarella, or cheddar for topping.
Instructions
1. Prepare the filling by mixing all ingredients except shredded cheese.
2. Spoon the cream cheese mixture tightly into hollowed mini peppers.
3. Place stuffed peppers on a lined baking sheet and sprinkle with shredded cheese.
4. Bake at 350°F (175°C) for 15 minutes until cheese is melted and golden around the edges.
Notes
Use full-fat cream cheese for best texture and flavor.
Customize filling with extra veggies or herbs for seasonal variety.
Broil for an extra minute for a crispier cheese topping.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 2 peppers
- Calories: 165
- Sugar: 4g
- Sodium: 235mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 30mg
Keywords: cream cheese stuffed peppers recipe, mini sweet peppers, cheesy appetizer, easy party snack
Step-by-Step Instructions (cream cheese stuffed peppers)
- Mix the filling: In a large bowl, combine the softened cream cheese, garlic powder, freshly grated parmesan, finely chopped green onions, and chopped baby spinach. Stir until the mixture is smooth and fully blended. This creamy filling should have a balance of cheesy, garlicky, and fresh notes.
- Stuff the peppers: Take each mini sweet pepper, cut off the tops if needed, and remove any seeds. Spoon the cream cheese mixture into each pepper, packing it tightly to ensure every bite is full of creamy goodness.
- Arrange for baking: Place the stuffed peppers neatly on a lined baking sheet, spacing them slightly apart. Even spacing helps them bake evenly and develop a lovely golden crust on the cheese.
- Add shredded cheese: Sprinkle your chosen shredded cheese evenly over the top of each stuffed pepper. This extra layer of cheese will melt down and create a flavorful golden topping.
- Bake to perfection: Preheat your oven to 350°F (175°C). Bake the peppers for 15 minutes, or until the shredded cheese is melted, bubbly, and golden brown at the edges. Your kitchen will fill with a tempting aroma that signals they’re ready.
- Serve warm: Let them cool slightly before serving. These peppers are perfect as a quick appetizer, snack, or accompaniment to your main meal.
Tip: For extra flavor, you can broil them for a minute at the end to get a crispier cheese crust just watch carefully!
Expert Cooking Tips & Variations
Make these cream cheese stuffed peppers your own with a few smart twists. Choosing full-fat cream cheese is key; it provides rich flavor and creamy texture while avoiding sogginess that can come from reduced-fat options. If you want to add more depth, try mixing in spices like smoked paprika or chili flakes for a mild kick.
For dietary adaptations, substitute cream cheese with vegan cream cheese for a dairy-free version. You can also use gluten-free shredded cheese blends without compromising flavor. To increase veggie intake, add finely diced roasted red peppers or mushrooms inside the filling.
Seasonal variations work well too. In spring and summer, fresh herbs like basil or parsley elevate the dish’s freshness. For autumn and winter, swap baby spinach for kale or chard to complement richer flavors.
This cream cheese stuffed peppers is versatile for party platters just increase the quantity or add other stuffed veggies like mushrooms or zucchini boats for variety.
Nutrition Information
Each serving of these cream cheese stuffed peppers provides a satisfying balance of macronutrients and essential vitamins. A typical serving contains approximately 150-180 calories, largely from healthy fats in the cream cheese and shredded cheese.
- Protein: Cream cheese and parmesan contribute moderate protein, around 5-7 grams per serving, which supports muscle repair and satiety.
- Fat: Full-fat cream cheese offers rich fats, including saturated fat (~8g), giving the recipe a creamy mouthfeel and fullness.
- Carbohydrates: Minimal, primarily from fresh mini peppers and spinach (3-5 grams), which provide dietary fiber and natural sweetness.
- Micronutrients: Peppers add vitamin C and antioxidants, while spinach contributes iron and vitamin K, making this appetizer nutritious and beneficial for immune support.
This cream cheese stuffed peppers fits well into most diets and can be modified for low-carb, vegetarian, or gluten-free lifestyles.
Storage and Reheating Instructions
To keep your cream cheese stuffed peppers fresh and delicious, store any leftovers in an airtight container in the refrigerator. They will maintain their best quality for up to 3 days.
For freezing, place the stuffed but unbaked peppers on a baking sheet and freeze until firm. Then transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month. When ready to use, bake directly from frozen by increasing cooking time by about 10 minutes.
To reheat refrigerated cooked peppers, preheat your oven to 350°F (175°C). Arrange the peppers on a baking sheet and cover loosely with foil to prevent drying out. Heat for 10-12 minutes until warmed through. Alternatively, microwaving for about 1-2 minutes works well for quick reheats but may soften the texture slightly.
For best results, avoid reheating multiple times to preserve flavor and texture. These peppers are easy to prepare in advance for gatherings or meal prep and reheat beautifully without losing their creamy appeal.
Serving Suggestions
Cream cheese stuffed peppers are an excellent appetizer or side for any occasion. Serve them warm on a festive platter garnished with fresh parsley or chives for a pop of color.
Pair these peppers with light main dishes like grilled chicken, fish, or a leafy green salad to balance the richness. They also make fantastic finger foods at parties or baby showers, complemented by a chilled white wine or sparkling beverage.
For a cozy family meal, serve them alongside roasted vegetables or quinoa for a wholesome plate. These peppers can also be part of a brunch spread with bagels, smoked salmon, and fresh fruit.
To elevate presentation, drape a drizzle of balsamic glaze or sprinkle toasted pine nuts over the top just before serving. These simple touches add complexity and visual appeal.
This cream cheese stuffed peppers stands out because it offers colorful, creamy flavors with fast prep ideal for busy days or special celebrations.
Frequently Asked Questions (FAQ)
Can I stuff peppers with cream cheese?
Absolutely! Cream cheese is one of the best fillings for peppers because it offers a smooth, creamy texture that contrasts nicely with the peppers’ natural sweetness. It also blends well with herbs, cheeses, and veggies to add flavor depth.
What are some common mistakes to avoid when making stuffed peppers?
Avoid using low-fat or fat-free cream cheese stuffed peppers because it contains added water, causing the filling to become soggy. Don’t overcrowd the peppers with filling; pack gently for the best baking results. Also, ensure mini peppers are fresh and firm to hold their shape during baking.
Is it necessary to boil peppers before stuffing?
No, for mini sweet peppers, boiling isn’t required. Baking stuffed peppers directly helps them retain a pleasant crunch while softening just enough for easy bites. Boiling can make peppers mushy and waterlogged.
What is the best cheese to use for stuffed bell peppers?
Full-fat cream cheese stuffed peppers provides creaminess, while freshly grated parmesan gives flavor and a melt that holds the mixture together. Topping with shredded mozzarella, sharp cheddar, or a Mexican cheese blend melts beautifully for a golden crust and extra cheesiness.
Related Recipes
Explore more delicious recipes on CoraRecipe.com that complement or offer variations on cream cheese stuffed peppers:
- Spinach and Cream Cheese Stuffed Mushrooms : a savory vegetarian appetizer packed with flavor.
- Easy Baked Stuffed Zucchini Boats : a healthy twist with fresh veggies and cheesy filling.
- Easy Slow Cooker Pepper Steak recipe is perfect for busy weeknights.
- Classic Cheesy Meat-Stuffed Peppers : great for meat lovers wanting a hearty meal.
- Creamy Cottage Cheese Dip : perfect for snacking alongside these cheesy peppers.
Comments and family Reviews Section
My family and friends absolutely adore this cream cheese stuffed peppers recipe! They love how creamy and flavorful the filling is, paired with the natural sweetness of the mini peppers. It’s been a hit at gatherings and easy enough for quick weeknight snacks. One suggestion from a friend was to add some crispy bacon bits for extra texture, which is definitely worth trying!
Are you excited to try this recipe? Please share your results and any creative twists you make in the comments below. Your feedback helps me keep sharing recipes that bring joy to your kitchen!