Need an appetizer on the table ASAP? These cream cheese stuffed peppers are 3 ingredients and take just about 5 minutes to make. They are a delicious healthy-ish appetizer option that would be perfect for a relaxed night with friends.
Looking for a quick and easy appetizer to serve at your next get together? These cream cheese stuffed peppers are perfect – just 3 ingredients and ready in 5 minutes. I have been making these to pack in my lunch for a while but thought I would finally share the recipe since the holidays are here and everyone could use an easy appetizer idea!
Why You’ll Love this Recipe
Just 3 ingredients and ready in about 5 minutes – how great is that!
A colorful, fun, and healthier appetizer option.
Perfect for the holidays! An easy appetizer that pairs well with drinks and snacks for a casual night with friends.
Ingredient Notes and Substitutions
Mini snacking peppers: these sweet little peppers are perfect for filling with just the right amount of cream cheese.
Cream cheese: fill with your favorite cream cheese – just about any kind will work for these peppers. I like to make these vegan by using a plant-based cream cheese. (My favorite is the chive flavored cream cheese from Kite Hill.)
Everything bagel seasoning: the perfect blend of onion, garlic, poppy seeds, sesame seeds, and salt add a ton of flavor to these mini peppers.
Tip for Filling the Peppers
Add your cream cheese filling to a pastry bag or ziplock bag. Cut the tip off the corner and use that to pipe the cream cheese into the peppers. So easy and less mess!
Variations
Use a flavored cream cheese like chive & onion, garden vegetables, or buffalo style.
Instead of cream cheese, fill your peppers with some French onion dip. There are several brands making vegan French onion dip now so you can make these dairy free too!
Add some spinach to the filling for color and extra nutrients. Thaw frozen chopped spinach and squeeze out any extra moisture. Add cream cheese to a bowl and stir in the spinach, then fill your peppers.
Fill your peppers with hummus and then garnish with chopped chives or a dash of paprika.
Fill your peppers with bean dip or refried beans, sprinkle with cheese. Arrange them in a single layer on a baking sheet and broil until cheese is melted. Garnish with some chopped cilantro.
What to Serve with these Peppers
Serve alongside other appetizers. These stuffed peppers are a fun and easy appetizer option for parties. A few great appetizer options are linked below. Need a cocktail to go with your appetizer spread? Here are a few of my favorites: simple rosemary margarita, ginger raspberry kombucha cocktail, and pomegranate sangria.
Eat them on their own as a snack. Since you can store these in the fridge for a couple days, I like to snack on the extra stuffed peppers with a little homemade popcorn or a few crackers. A great option for a balanced afternoon snack that will keep you satisfied until dinner.
Pack them in your lunch. Love packing these fun little peppers in a bento box with other crackers, veggies, nuts, and deli slices. Check out these easy vegan lunch ideas where I have featured these peppers before!
More Appetizer Recipes You’ll Love
Cream Cheese Stuffed Peppers
Created by: Deborah Murphy
I love these cream cheese stuffed peppers because they make for such a fun and healthy-ish appetizer that is perfect for any last minute get together. Just 3 ingredients!
Prevent your screen from going dark
Ingredients
10Mini snacking peppers
1/2cupvegan cream cheese (~4 oz) I like Kite Hill chive cream cheese
2tablespoons everything bagel seasoning
Instructions
Cut the mini peppers in half and scoop out any seeds.
Use a spoon to fill each half with cream cheese OR add cream cheese to a piping bag and pipe it into each pepper half.
Sprinkle filled pepper halves with everything bagel seasoning.
Notes
I like to make these vegan/dairy-free by using a plant-based cream cheese. My favorite brand is Kite Hill. The chive flavor is so good!
Want to serve them warm? Add peppers to a sheet pan and bake in the oven at 400 degrees for 7-10 minutes.
