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These cream cheese stuffed peppers are a simple yet elegant appetizer that needs just 6 ingredients. They are low in carbs, full of flavor, and take just five minutes to prep.
I’m always on the lookout for simple appetizers that taste incredible. As someone who loves adding cheese to just about anything (hello, bacon-wrapped dates with goat cheese) and loves stuffed bell peppers, it was a no-brainer to combine the two to make these simple cream cheese stuffed mini peppers.
These are similar to jalapeno poppers but skip the bacon and intense spice. They are so easy to make ahead. If I’m hosting friends over or need a fun holiday appetizer, the filling can be prepped in advance. When I’m ready to serve, I just stuff the peppers, bake them, and voila- hot and cheesy bite-sized peppers.
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Why I love this recipe
- Deceptively easy. This may look super fancy, but they come together in no time.
- Just 6 Ingredients. Count them yourself- there are just six ingredients needed.
- Low carb and gluten-free. If you follow a keto diet, these are perfect for you.
★★★★★ REVIEW
“These were a big hit at our monthly ladies’ luncheon. So easy and sooo good! Will definitely be my go-to recipe.” – Rey’na
Ingredients needed
- Mini sweet peppers. A mix of red, yellow, and orange peppers for some color.
- Cream cheese. Full-fat cream cheese that has been softened to room temperature. I don’t recommend reduced-fat or fat-free cream cheese because 1) it lacks flavor, and 2) it has added water in it, which will make your filling soggy.
- Garlic powder. Adds a subtle garlic flavor.
- Parmesan cheese. Freshly grated. Yes, it’s extra work, but trust me, it is worth it. It tastes better, and it melts better.
- Green onion. It adds a light, peppery kick without being overpowering.
- Baby spinach. For the cream cheese filling.
- Shredded cheese. To cover the cream cheese peppers before baking them in the oven. I like using a Mexican cheese blend, but mozzarella cheese or sharp cheddar cheese works.
How to make cream cheese stuffed peppers
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prepare the filling by mixing all the ingredients, except for the shredded cheese.
Step 2- Spoon the peppers with the cream cheese mixture, ensuring they are tightly packed into them.
Step 3- Place the stuffed peppers onto a lined baking sheet. Sprinkle with the shredded cheese.
Step 4- Bake for 15 minutes, or until the cheese has melted and is golden around the edges.
Arman’s recipe tips
- Be sure to stuff the mini peppers very well. This recipe is very forgiving, and the added cheese on top will hide any messy spillage.
- If you can’t find mini bell peppers, you can use full-sized ones, provided they are on the smaller side. Aim for 3-4-inch peppers.
- I recommend patting dry the peppers very well to remove excess moisture. There is nothing worse than soggy baby bell peppers.
- Instead of cream cheese, use goat cheese, Boursin cheese, or even whipped feta cheese.
- Flavor ideas! Add chopped bacon, Italian sausage, or even ground beef.
Storage instructions
To store: Leftovers can be stored at room temperature, covered, for up to five days.
To freeze: Place the cooked and cooled cream cheese peppers in an airtight container and store them in the freezer for up to 6 months.
Reheating: Cream cheese bell peppers should always be enjoyed warm, so either reheat them in a preheated oven or air fryer.
Frequently asked questions
Unless you are making meal-sized stuffed peppers, cooking them before stuffing them is unnecessary. These are mini bell peppers, and they can become soggy if cooked for too long.
More fun appetizers
If you try this Cream Cheese Stuffed Peppers recipe or any other recipe on The Big Man’s World, then please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Cream Cheese Stuffed Peppers
Video
Ingredients
- 1 pound mini bell peppers a mix of orange, yellow, and red, about 24
- 12 ounces cream cheese softened
- 1 teaspoon garlic powder
- 2 tablespoons parmesan cheese freshly gated
- 3 stalks green onions finely sliced
- 1/2 cup baby spinach
- 1 cup shredded cheese I like Mozzerella or Pepper Jack
Instructions
- Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
- Slice the bell peppers lengthways and remove the seeds.
- In a mixing bowl, mix the cream cheese, garlic powder, parmesan cheese, green onions, and baby spinach.
- Place the stuffed peppers on the lined sheet and cover with the shredded cheese.
- Bake the peppers for 15 minutes or until the cheese has melted.
Notes
Nutrition
Originally published January 2022, updated February 2024, and updated May 2025
This recipe was delicious! I was out of spinach, so I was missing 1 ingredient, but it was still very good. My husband said it was good too.
Thanks for sharing! We will have this recipe again!
These were a big hit at our monthly ladies’ luncheon. Sooo good! Will definitely be my go to recipe.
Thanks for the feedback! Glad to hear that 🙂
Do you add the spinach in whole or do you chop it up and then put into mixture? Also, do you remove spinach stem or put that in as well? Thank you!
Wow this must be so tasty and healthy. I like peppers and cream cheese so much.
Made these for a book club. They were a big hit. love your recipes!
Quick, easy and my husband ate everyone of them. I will double the recipe next time.
Hehehe yes!!! So you can enjoy some!
Yum – have only done with jalapenas. The colors make a really beautiful appetizer. Plus you can do my favorite and wrap a thin slice of bacon or procsiutto around and then bake.
This looks simple and delicious. Can’t wait to make these!
Do you know what the nutrition facts are if you switch it with whipped feta? I’m using this recipe for a health assignment.
I’m not sure, but you can easily calculate it yourself using myfitnesspal or similar 🙂
Delicious! I used 8 oz of cream cheese and 6 oz of Parmesan cheese. I also use two cloves of crushed garlic.
Super easy to make, but very bland for our tastes. Not saying I won’t make these again, but def have to get some kick out of the cream cheese to compliment the pepper, not have the pepper the only thing you taste. Followed the recipe with no alternations (this time).
Easy appy. Will make them soon