You know those bags of colorful Mini Sweet Pepper Recipes sitting in the produce aisle? The red, orange, and yellow ones that look like Christmas lights? Most people just buy them to dip in Ranch dressing. That is a waste of potential. If you roast them, something magical happens. They get incredibly sweet and tender. Now, imagine filling them with a savory garlic-herb cream cheese mixture and baking them until bubbly.
It’s basically a Jalapeño Popper without the heat. This is the appetizer I bring to every party. Why? Because they take 15 minutes to make, they look beautiful on a platter, and they are the first thing to disappear. Even kids who hate vegetables eat these because they taste like cheesy pizza bites. Stop eating them raw. Let’s get roasting.
Why This Recipe Wins
- The Sweet & Savory Combo: The natural sugar in the roasted peppers pairs perfectly with the salty, tangy cream cheese.
- Keto & Low Carb: If you are watching your carbs, this is the ultimate guilt-free snack. It’s basically just veggies and cheese.
- Zero “Heat”: Jalapeño poppers are great, but not everyone likes spice. These give you that same creamy, stuffed experience without burning your tongue.
The Grocery List
- The Veggie: 1 bag (1 lb) Mini Sweet Peppers. (Try to pick the straight ones; the curved ones are hard to stuff).
- The Filling:
- 8 oz Cream Cheese (Softened to room temperature).
- 1 cup Sharp Cheddar Cheese (Shredded).
- 1 tsp Garlic Powder.
- 1 tsp Onion Powder.
- Fresh Chives or Green Onions (chopped).
- The Crunch (The Secret):Everything Bagel Seasoning.
- Azeem’s Tip: If you don’t have this, just mix sesame seeds, poppy seeds, and coarse salt. But the store-bought blend changes the game.
Let’s Cook (The “Slice & Stuff” Method)
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper (cheese will bubble over, save yourself the cleanup).
Step 1: The Prep Wash the peppers and dry them. Slice each pepper in half lengthwise (from stem to tip). Use a small spoon or your thumb to scoop out the white ribs and seeds. Leave the green stem on—it acts like a little handle for eating!
Step 2: The Mixture In a bowl, mash together the softened cream cheese, shredded cheddar, garlic powder, onion powder, and chives. Texture Check: It should be thick and sticky. If you want it lighter, you can stir in a tablespoon of Greek Yogurt.
Step 3: The Stuffing Fill each pepper boat with the cheese mixture. Don’t overfill! Level it off with the top of the pepper. If you mound it up too high, it will explode in the oven.
Step 4: The Topping Arrange the peppers on your baking sheet. Sprinkle them generously with the Everything Bagel Seasoning. This adds the crunch and saltiness that makes them addictive.
Step 5: The Roast Bake for 15-20 minutes. You want the peppers to be soft (slightly wrinkled) and the cheese to be golden and bubbly. Let them cool for 5 minutes before serving (hot cheese burns are no joke).
Azeem’s “Host” Tips
- Bacon Lover? Wrap a small piece of bacon around each pepper before baking, or just sprinkle crispy bacon bits on top of the cheese. It makes them 10x more savory.
- Air Fryer Version: Yes, you can air fry these! Cook at 375°F for about 8-10 minutes. They get even crispier skins this way.
- Make Ahead: You can stuff them a day in advance and keep them in the fridge. When guests arrive, just pop the tray in the oven.
Final Thoughts
These Stuffed Mini Sweet Peppers are proof that “eating your veggies” doesn’t have to be boring. They are colorful, cheesy, and crunchy—basically the perfect bite.
Warning: Make a double batch. The first tray never lasts long. What is your favorite party appetizer? Let me know in the comments!
FAQs
Can I use big Bell Peppers?
Yes! But big peppers take longer to cook (about 30-35 minutes). You might want to par-bake the empty peppers for 10 minutes before stuffing them so they aren’t crunchy when the cheese is done.
Is Everything Bagel Seasoning necessary?
It’s highly recommended, but if you don’t have it, a sprinkle of Panko breadcrumbs or just coarse sea salt works too.
My peppers turned out watery. Why?
Peppers release water when cooked. To minimize this, don’t use “Light” or “Low Fat” cream cheese (it has more water content). Use full-fat block cream cheese.
