Go Back
Creamy Herbed Stuffed Mini peppers

Creamy Herbed Stuffed Mini Peppers

Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Mediterranean
Servings 8 as an appetizer

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the cream cheese filling

  1. 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

  1. 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

  1. 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):

  1. 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

  1. 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.