Looking for a holiday hit that’s colorful, creamy, and completely addictive? These Stuffed Mini Peppers with Herbed Cream Cheese are a crowd-pleasing, flavor-packed bite perfect for your Christmas gathering. The sweet crunch of the peppers pairs beautifully with the smooth, savory herb cheese filling, creating a satisfying finger food that’s festive without the fuss. Whether you’re prepping for a low-key Christmas Eve or putting together a lavish Christmas dinner spread, this simple dish checks all the boxes for a merry, mouthwatering appetizer.
Creamy Herbed Stuffed Mini Peppers
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Appetizer, Snack
Cuisine American, Mediterranean
Servings 8 as an appetizer
Mixing bowl A medium bowl works great for combining the filling.
Hand mixer or whisk A hand mixer makes the filling ultra-smooth, but a whisk and some elbow grease will do just fine.
Spoon or piping bag For stuffing the peppers. A piping bag with a star or round tip makes them look extra festive, but a teaspoon works perfectly well.
Knife and Cutting Board To slice and core the peppers.
Serving tray or board A wooden board works beautifully if you're going for a Christmas charcuterie board vibe.
For the herbed cream cheese filling
- 8 oz 1 block full-fat cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons mayonnaise optional, for extra creaminess
- 1 clove garlic finely grated or minced
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh parsley finely chopped
- Zest of 1 lemon
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Optional: pinch of red pepper flakes for mild heat
For the peppers
- 1 pound mini sweet peppers about 15–20 peppers
- Olive oil optional, for brushing
Garnish (optional but recommended)
- Extra chopped herbs
- Cracked black pepper
- Crumbled feta or goat cheese
- Paprika or smoked paprika
Prepare the cream cheese filling
In a medium bowl, combine the softened cream cheese, sour cream, and mayonnaise (if using). Beat until smooth and fluffy. Add the grated garlic, lemon zest and juice, chives, dill, parsley, salt, and black pepper. Mix thoroughly until the herbs are evenly distributed. Taste and adjust seasoning as needed. If you want a bit of heat, mix in a pinch of red pepper flakes.
Prepare the peppers
Wash and dry the mini peppers. Slice each pepper in half lengthwise, keeping the stems on for a decorative look. Scoop out any seeds or membranes. If your peppers don't sit flat, you can trim a sliver off the bottom to stabilize them.
Stuff the peppers
Using a spoon or piping bag, fill each pepper half with the herbed cream cheese mixture. Don’t overstuff—just enough to create a slightly rounded mound.
Optional roasting (if you prefer warm appetizers):
For a warm, softened version, place the stuffed peppers on a baking sheet and bake at 375°F for 10 minutes, just until heated through and slightly browned on top.
Garnish and serve
Sprinkle extra fresh herbs, a dash of paprika, or a crumble of feta on top for a festive finish. Arrange on a platter or incorporate them into a Christmas charcuterie board for a colorful presentation.
Pairings
These creamy stuffed mini peppers are incredibly versatile and pair beautifully with a range of holiday drinks and dishes. For beverages, serve them with a crisp white wine like Sauvignon Blanc, a festive rosé, or a light sparkling Prosecco. Their herbaceous filling also balances beautifully with herbal cocktails like gin and tonics or cucumber martinis.
On the food side, they complement heavier dishes like roasted meats or rich casseroles by adding a refreshing, cool bite. You can also place them alongside cured meats, nuts, olives, and cheeses on your holiday spread. They're a natural fit for Christmas dinner appetizers, Christmas Eve appetizers, or even a nibble while unwrapping gifts.
FAQs
1. Can I use bell peppers instead of mini peppers?
Yes, if you're making a larger portion or want to serve these as part of a sit-down appetizer, you can use regular bell peppers. Just slice them into quarters or smaller pieces and follow the same process.
2. What’s the best type of cream cheese for this recipe?
Full-fat block-style cream cheese gives the richest, most stable texture. Avoid whipped or spreadable versions as they tend to be too soft and don’t hold up well for stuffing.
3. Can I make these ahead of time?
Absolutely. These are one of those simple Christmas appetizers you can prep ahead. Make the filling up to two days in advance, and stuff the peppers the night before your gathering. Store in an airtight container in the fridge until ready to serve.
4. Are there any variations I can try?
Definitely! Try mixing in crumbled bacon, shredded sharp cheddar, or sun-dried tomatoes into the filling. For a spicier kick, add minced jalapeño or use a chipotle cream base.
5. Can these be served warm?
Yes! While they’re typically served chilled or at room temperature as easy finger foods, baking them for a few minutes gives them a lovely warmth and softens the peppers slightly. This is especially comforting for winter or savory Christmas appetizers.
