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Bright, colorful mini peppers filled with velvety cheese create a mouthwatering finger food everyone loves. These tiny treats balance the natural sweetness of peppers with a rich, tangy filling that'll have your guests sneaking back for "just one more bite."
When I first brought these to our family potluck, they vanished within minutes, and I kicked myself for not making more. Now I always cook extra batches - they're that irresistible. My top trick? Pick peppers roughly the same size so they cook evenly.
Key Ingredients
- Mini Sweet Peppers: Go for plump, colorful ones with no mushy parts
- Cream Cheese: Don't skimp on the fat content for the creamiest result
- Cheddar Cheese: Grate it yourself instead of buying pre-packaged
- Fresh Chives: Brings mild oniony flavor and pretty green flecks
- Salt and Pepper: Basic seasonings that let the peppers' sweetness come through
- Optional Toppings: Snipped chives or a dash of paprika looks fantastic
Step-By-Step Method
- Step 1:
- Grab peppers with matching sizes for uniform cooking time
- Step 2:
- Slice peppers down the middle, leaving stems on for a prettier look
- Step 3:
- Scoop out seeds and white parts while keeping pepper shape intact
- Step 4:
- Allow cream cheese to sit at room temp for easier mixing
- Step 5:
- Whip cream cheese until fluffy before mixing in other stuff
- Step 6:
- Mix in shredded cheese and chives with a light touch
- Step 7:
- Stuff each pepper half without overfilling to avoid mess
- Step 8:
- Place peppers on baking sheet with room in between
- Step 9:
- Keep an eye while they bake - look for slightly wrinkled edges
- Step 10:
- Cool for 5 minutes after baking to lock in taste
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Smart Party Prep
These little gems shine on snack boards next to other bite-sized treats. Their rainbow colors instantly make any spread more appealing.
Prep Ahead Tricks
Get everything ready the night before, stick it in the fridge, and pop in the oven just before company arrives. The filling actually tastes better after sitting overnight.
My grandma always told me the best party snacks look fancy but come together quickly. These stuffed peppers prove her point every single time.
These cheese-filled peppers have become my go-to party starter. They show how sometimes the easiest combos - sweet peppers plus creamy cheese - make the most unforgettable snacks.
Tasty Twists Worth Trying
- Italian-Style: Blend in basil pesto, chopped sun-dried tomatoes, and herbs
- Mexican-Inspired: Stir in taco mix and swap for pepper jack
- Mediterranean: Mix with crumbled feta, oregano, and diced olives
- Buffalo Style: Combine with hot sauce and blue cheese bits
- Garden Fresh: Toss in tiny cucumber chunks and fresh dill
Serving Temperature Tips
- Straight from oven: Cheese stays wonderfully melty
- Room temperature: Brings out stronger flavor notes
- Cold: Extra refreshing during hot weather
- Do-ahead: Can stuff and chill up to a day before cooking
Presentation Ideas
- Sort peppers into color groups for eye-catching display
- Put small plates and napkins within easy reach
- Add toothpicks for mess-free grabbing
- Offer extra dips on the side
- Sprinkle fresh herbs around the platter for a fancy touch
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We found out these work perfectly for outdoor meals too - they taste great at room temp and don't fall apart when packed in containers.
These mini stuffed peppers have earned their spot at all our get-togethers because they're both simple to make and impressive to serve. Whether you're hosting a casual backyard hangout or fancy dinner party, they'll win everyone over with their bright colors and creamy, flavor-packed filling.
Frequently Asked Questions
- → Can I make these before my event?
- Sure, you can fill the peppers up to a day ahead and pop them in the oven right before guests arrive.
- → How should I warm up any extras?
- Warm them in the oven at 350°F for about 5-10 minutes till hot, or they're also tasty cold.
- → Will normal bell peppers work too?
- Definitely, just cut bigger bell peppers into chunks and cook them 5-10 minutes longer.
- → What other cheeses work well?
- Switch it up with pepper jack, monterey jack, or gouda instead of cheddar for new tastes.
- → Why is the filling coming out?
- Check that your peppers sit flat on the baking sheet and aren't too full.