Stuffed Mini Peppers with Herb Cream Cheese

Is there anything better than a party appetizer that’s as pretty as it is delicious and secretly easy to throw together? I don’t think so. These Stuffed Mini Peppers with Herb Cream Cheese are my go-to lifesaver when I need a crowd-pleasing starter that looks like I fussed for hours. They’re the perfect little two-bite wonder—sweet, creamy, and with just the right amount of fresh herb kick. Whether you’re navigating the chaos of a Friendsgiving potluck or prepping for the big Thanksgiving dinner, this recipe is your new best friend. So good.

Top Reasons To Make It

• They’re incredibly easy. If you can mix stuff in a bowl and scoop it into a pepper, you’ve got this.
• They look so, so impressive on a platter with their vibrant red and yellow colors.
• You can make them a full day ahead, which is a total win for busy hosts.
• They’re a fantastic make-ahead option that frees up your oven on the big day.
• The creamy, savory filling is a crowd-pleaser for both kids and adults.

Ingredients

• 1 lb mini sweet peppers: They’re the perfect sweet, crunchy little vessel.
• 8 oz cream cheese, softened: The rich, creamy base for our filling.
• 1/2 cup shredded mozzarella cheese: Adds a wonderful stretch and mild flavor.
• 1/4 cup grated Parmesan cheese: Brings a salty, nutty depth to the mix.
• 2 tbsp fresh chives, finely chopped: For a mild, oniony freshness.
• 1 tbsp fresh dill, finely chopped: Lends a bright, herby pop.
• 1/2 tsp garlic powder: Because everything is better with garlic.
• 1/4 tsp black pepper: Just a little kick to balance the richness.
• 1/4 tsp smoked paprika (optional): For a hint of smoky color and flavor.

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Carefully slice each mini pepper in half lengthwise. Use a small spoon to scoop out the seeds and white membranes. Arrange them cut-side up on your prepared baking sheet.
3. In a medium bowl, combine the softened cream cheese, mozzarella, Parmesan, chives, dill, garlic powder, and black pepper. Mix it all together until it’s well-combined and smooth.
4. Using a small spoon or a piping bag, generously fill each pepper half with the herbed cream cheese mixture. Don’t be shy—pile it on there!
5. Sprinkle the tops lightly with smoked paprika if you’re using it.
6. Bake for 15-18 minutes, or until the peppers are tender-crisp and the filling is hot and just starting to turn golden in spots.
7. Let them cool for about 5 minutes before serving—that filling gets lava-hot!

Thanksgiving Appetizers Ideas

These little peppers are a star on their own, but they also play well with others on a holiday spread. For a gorgeous Thanksgiving charcuterie board, surround them with some simple crackers, slices of smoked turkey, marinated olives, and a handful of nuts. They also pair beautifully with other easy Thanksgiving appetizers like spiced pecans, a simple cheese ball, or even some baked brie with jam. The goal is to have a mix of flavors and textures that keeps your guests happy without you spending the whole party in the kitchen.

Variations & Substitutions

• Dairy-Free: Use your favorite plant-based cream cheese and cheeses.
• Add Some Crunch: Mix in 1/4 cup of finely chopped toasted pecans or walnuts into the filling.
• Make it Zesty: Add a teaspoon of lemon zest or a few shakes of hot sauce to the cream cheese mix.
• Different Herbs: No dill? Basil or parsley work wonderfully here too.
• Bacon Lovers: For a smoky crunch, sprinkle the tops with real bacon bits or chopped cooked smoked turkey bacon before baking.

Serving Ideas & Pairings

I love serving these right off the warm baking sheet for a casual Friendsgiving food spread. For a more formal sit-down dinner, they make an elegant passed hors d’oeuvre. Honestly, if you’re looking for the perfect pairing, a crisp, unoaked Chardonnay or even a sparkling white wine cuts through the richness of the cheese beautifully. For a non-alcoholic option, a sparkling apple cider is just as festive.

Storage & Reheating

These keep like a dream! Let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back on a baking sheet in a 350°F oven for about 8-10 minutes, until heated through. I don’t recommend microwaving, as the peppers can get soggy. You can also assemble them a day ahead, cover the baking sheet tightly with plastic wrap, and keep them in the fridge until you’re ready to bake.

Frequently Asked Questions

• Can I make these stuffed mini peppers ahead of time? Absolutely! You can assemble them up to 24 hours in advance. Just cover and refrigerate, then bake as directed when you’re ready (you might need to add a minute or two to the baking time since they’ll be cold from the fridge).
• Are these good for Christmas appetizers too? You bet. The red and green mini peppers you can find around the holidays make them especially festive for a Christmas party.
• Can I use regular-sized bell peppers? Sure, but you’ll need to adjust. Cut a large bell pepper into 1-inch wide strips and increase the baking time to 20-25 minutes.
• My cream cheese is cold. Can I still use it? It’s worth the wait to let it soften. Trying to mix cold cream cheese will give you lumpy filling and a sore arm!