If you’re looking for a colorful, crowd-pleasing appetizer, these Stuffed Mini Peppers are a must-try! Sweet, bite-sized peppers are filled with a creamy, cheesy mixture, and finished with fresh herbs for a flavorful dish that’s both fun and delicious.
Why You’ll Love This Amazing Appetizer
- Quick & Easy. Ready in under 30 minutes, making them perfect for last-minute entertaining.
- Versatile. Stuff them with cheese, sausage, beans, or even quinoa. There’s no wrong way to enjoy them.
- Crowd-Pleaser. Sweet mini peppers are loved by kids and adults alike.
- Colorful & Fun. Bright red, orange, and yellow peppers make your platter pop with vibrant color.
- Delicious. Creamy filling paired with tender, roasted peppers creates the ultimate flavor combo.
Perfect for parties, holidays, or even a quick snack, these peppers are as pretty as they are tasty.
What Do Stuffed Mini Peppers Taste Like?
Stuffed mini peppers are absolutely delicious! The natural sweetness of the roasted peppers pairs beautifully with savory fillings like cream cheese, cheddar, and bacon. They’re crispy on the outside, creamy on the inside, and offer a bite-sized treat that’s perfect for any occasion.
Whether you’re serving them as an appetizer, snack, or side, they’re guaranteed to disappear fast.
Are They Healthy?
Yes, stuffed mini peppers can definitely be a healthy choice, depending on how they’re prepared. Mini sweet peppers themselves are naturally low in calories, high in vitamin C, and packed with antioxidants and fiber.
When stuffed with ingredients like cream cheese, bacon, and shredded cheese, they become richer and more indulgent, but still offer protein and calcium.
Ingredients You’ll Need
- 12 Mini Sweet Peppers - The star of the dish. Their natural sweetness provides a crisp, colorful base that pairs perfectly with savory fillings.
- 6 Ounces Cream Cheese - Creates a smooth, creamy texture for the filling, giving the peppers richness and body.
- 1/2 Cup Shredded Cheese - Melts into the filling, adding gooeyness and savory depth. Cheddar, Monterey Jack, or mozzarella all work beautifully.
- 1/2 Cup Cooked Bacon - Adds a savory layer and a touch of texture to the bite.
- 1/2 tsp (each) Garlic Powder & Onion Powder - Add layers of savory flavor without overwhelming the sweetness of the peppers.
- Salt & Black Pepper to taste - Simple but essential seasonings to enhance and balance all the flavors.
- Fresh Parsley or Cilantro for garnish - Sprinkled on top for a fresh, herby finish and a pop of bright color before serving.
Together, these ingredients create a dish that’s creamy, cheesy, savory, and perfectly balanced by the natural sweetness of the peppers.
How To Make Stuffed Mini Peppers
- Prep the Peppers. Slice mini peppers in half lengthwise and remove the seeds. Arrange them cut side up on a plate or baking sheet.
- Make the Filling. In a bowl, mix cream cheese, shredded cheese, cooked and crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fill the Peppers. Spoon the cheese mixture into each pepper half, filling generously but not overflowing.
- Garnish & Serve. Sprinkle with fresh parsley or cilantro. Serve chilled as an appetizer or snack.
Tips And Tricks For Making Cream Cheese Stuffed Peppers
Stuffed mini peppers are simple to make, but a few smart tips can help you get the best flavor, texture, and presentation every time. Here are some helpful tricks:
- Pick firm peppers. Choose mini peppers that are bright, firm, and free of soft spots for the best results.
- Use room-temperature cream cheese. This makes mixing and filling much easier.
- Don’t overstuff. Fill just to the top to prevent the mixture from bubbling over while baking.
- Line your baking sheet. Use parchment paper or foil for easy cleanup.
Variations
Stuffed mini peppers are endlessly customizable, and you can easily switch up the fillings to suit any taste or occasion. Here are some tasty variations to try:
- Baked - Pop them in the oven at 350F for 15 minutes to enjoy a hot and delicious appetizer.
- Mexican-Inspired - Use black beans, corn, taco seasoning, and pepper jack cheese for a Tex-Mex flavor.
- Italian Style - Stuff with ricotta, mozzarella, Parmesan, and Italian herbs like oregano and basil.
- Mediterranean - Fill with feta cheese, spinach, olives, and sun-dried tomatoes.
What To Enjoy With Stuffed Mini Peppers
Stuffed mini peppers are a versatile appetizer or side dish that pair well with a variety of meals and party spreads. Here are some delicious ideas for what to enjoy with them:
- Charcuterie Boards - Add them alongside meats, cheeses, and crackers for a colorful, flavorful bite.
- Grilled Meats - Pair with steak , chicken , or fish for a balanced main course.
- Salads - A fresh green salad or pasta salad makes a light, refreshing complement.
- Mexican-Inspired Dishes - Serve with tacos , enchiladas , or nachos for a fun, flavorful combo.
- Dips & Sauces - Ranch , salsa , or guacamole add extra flavor and creaminess.
How Long Do They Last?
Cooked stuffed mini peppers can be stored in an airtight container in the refrigerator for 3–4 days.
Can You Freeze Them?
Yes! Stuffed mini peppers freeze well. Assemble them and place them on a baking sheet to freeze solid, then transfer to a freezer bag or container. They’ll last up to 2 months.
When ready to eat, remove them from the freezer and allow them to defrost in the refrigerator overnight before serving.
More Perfect Pepper Recipes
- Stuffed Pepper Casserole
- Keto Stuffed Peppers
- Muhammara Dip
- Chicken And Peppers
- Stuffed Poblano Peppers
Stuffed Mini Peppers Recipe | Cream Cheese Stuffed Peppers
Ingredients
- ▢ 12 Mini Peppers , halved
- ▢ 6 ounces Cream Cheese
- ▢ 1/2 cup Mozzarella Cheese , shredded
- ▢ 1/2 cup Cooked Bacon , crumbled
- ▢ 1/2 tsp Garlic Powder
- ▢ 1/2 tsp Onion Powder
- ▢ 1/4 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ Parsley , chopped, for garnish
Instructions
- Prep the Peppers. Slice mini peppers in half lengthwise and remove the seeds. Arrange them cut side up on a plate or baking sheet.
- Make the Filling. In a bowl, mix cream cheese, shredded cheese, cooked and crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fill the Peppers. Spoon the cheese mixture into each pepper half, filling generously but not overflowing.
- Garnish & Serve. Sprinkle with fresh parsley or cilantro. Serve chilled as an appetizer or snack.
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Stuffed Mini Peppers Recipe | Cream Cheese Stuffed Peppers
Ingredients
- 12 Mini Peppers halved
- 6 ounces Cream Cheese
- 1/2 cup Mozzarella Cheese shredded
- 1/2 cup Cooked Bacon crumbled
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/4 tsp Kosher Salt
- 1/4 tsp Ground Black Pepper
- Parsley chopped, for garnish
Instructions
- Prep the Peppers. Slice mini peppers in half lengthwise and remove the seeds. Arrange them cut side up on a plate or baking sheet.
- Make the Filling. In a bowl, mix cream cheese, shredded cheese, cooked and crumbled bacon, garlic powder, onion powder, salt, and pepper until smooth and creamy.
- Fill the Peppers. Spoon the cheese mixture into each pepper half, filling generously but not overflowing.
- Garnish & Serve. Sprinkle with fresh parsley or cilantro. Serve chilled as an appetizer or snack.
Stuffed Mini Peppers Recipe | Cream Cheese Stuffed Peppers https://twosleevers.com/stuffed-mini-peppers-recipe/
If you’re a fan of bold, smoky flavors paired with creamy, comforting textures, then this Roasted Red Pepper Soup is a recipe you’ll absolutely love! With perfectly roasted red peppers, a touch of garlic, and just the right seasoning, this soup hits all the right notes. It’s a simple yet elegant way to bring restaurant-quality flavors into your home kitchen without spending hours on prep.
Why You’ll Love This Spectacular Soup
- Quick & Easy. From roasting peppers to blending the soup, it’s ready in under 45 minutes.
- Rich & Flavorful. The roasting process brings out the natural sweetness of the peppers and adds a smoky depth.
- Healthy & Light. Packed with vitamins from red peppers and a touch of olive oil instead of cream.
- Versatile. Enjoy it as a starter, light lunch, or pair it with crusty bread for a full meal.
With just a handful of ingredients and a blender, you’ll have a velvety soup that’s perfect for any season. Whether you’re looking for a cozy dinner on a chilly evening or a vibrant appetizer for entertaining, this Roasted Red Pepper Soup delivers in both flavor and presentation.
What Does Roasted Red Pepper Soup Taste Like?
Roasted red pepper soup is a delicious, crowd-pleasing dish that’s both comforting and elegant. The natural sweetness of the peppers combined with the subtle smokiness from roasting creates a unique flavor profile that’s hard to beat. Add in garlic, onions, and a touch of seasoning, and you have a soup that’s creamy and satisfying without needing heavy cream or dairy.
Whether you’re serving it at a dinner party or just enjoying a quiet evening at home, this soup hits the perfect balance of savory, sweet, and smoky notes.
How Spicy Is It?
Roasted red pepper soup is not spicy on its own. The flavor is more sweet, smoky, and slightly tangy because roasted red peppers develop a natural sweetness when cooked.
Ingredients You’ll Need
- 6 Red Bell Peppers - These are the star of the soup. Using firm, bright red peppers ensures maximum natural sweetness and a vibrant color. Roasting them caramelizes their sugars, deepens their flavor, and gives the soup a slightly smoky, rich taste.
- 2 TBSP Olive Oil - Olive oil helps the peppers roast evenly without burning. It also adds a subtle richness and body to the soup, making the final texture more luxurious and smooth.
- 1 Onion - Onions create a savory foundation for the soup. When sautéed or roasted, they add depth and balance the peppers’ natural sweetness, contributing complexity to the overall flavor profile.
- 1 TBSP Minced Garlic - Garlic adds aromatic warmth and enhances the savory elements of the soup. It complements the sweetness of the peppers while giving the soup a subtle, lingering flavor.
- 4 Cups Vegetable or Chicken Broth - This is the liquid base that turns roasted peppers and aromatics into a soup. Choosing low-sodium broth allows you to control the seasoning better, while the broth itself adds subtle umami and body.
- Salt & Black Pepper to taste - These basic seasonings are essential to bring all the flavors together. Salt enhances sweetness and depth, while black pepper adds a gentle heat and complexity.
- 1 tsp Smoked Paprika - Smoked paprika introduces a smoky warmth that complements the roasted peppers. It adds depth without overpowering the natural sweetness of the peppers.
- 1/2 Cup Cream or Coconut Milk - Adding cream or coconut milk gives the soup a velvety, smooth texture. Cream adds richness and rounds out flavors, while coconut milk adds a subtle, slightly sweet undertone for a dairy-free alternative.
How To Make Roasted Red Pepper Soup
- Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
- Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
- Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
- Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.
Tips And Tricks
Making the perfect roasted red pepper soup is simple, but a few tips can elevate it from good to unforgettable:
- Choose Fresh Peppers. Look for firm, bright red peppers with no soft spots. They’ll roast better and taste sweeter.
- Char the Skins. Slight charring gives a smoky flavor that transforms the soup.
- Use Homemade Broth. If possible, use homemade vegetable or chicken broth for a richer depth of flavor.
- Blend Smoothly. For an ultra-creamy texture, strain the soup through a fine mesh sieve after blending.
- Adjust Sweetness. If the soup tastes slightly acidic, add a small pinch of sugar to balance the flavors.
Variations
If you love roasted red pepper soup but want to switch things up, try these creative variations:
- Spicy- Add a pinch of red chili flakes or a diced jalapeño during sautéing for a fiery kick.
- Tomato- Toss in a couple of roasted tomatoes for a richer, slightly tangy flavor.
- Vegan- Use coconut milk instead of cream for a vegan-friendly version that’s just as indulgent.
- Herb Infused- Add fresh thyme, basil, or rosemary while simmering for a fragrant herbal twist.
What To Eat With Roasted Red Pepper Soup
Roasted red pepper soup is velvety, smoky-sweet, and full of rich flavor, making it the perfect canvas for a variety of pairings that balance and enhance its taste. You can enjoy it with:
- Grilled Cheese Sandwiches - A classic combo where gooey, melty cheese and crispy bread complement the creamy soup.
- Crusty Bread or Garlic Bread - Ideal for dipping and soaking up every last spoonful.
- Salads - A crisp green salad with a light vinaigrette adds freshness and contrast.
- Roasted Vegetables - Earthy roasted carrots, zucchini, or eggplant pair well with the soup’s sweetness.
- Protein Additions - Grilled chicken , shrimp, or chickpeas on the side make it a heartier meal.
How Long Does It Last?
Cooked roasted red pepper soup can be stored in an airtight container in the refrigerator for up to 4–5 days. Flavors often develop further over time, making leftovers even tastier the next day.
Can You Freeze It?
Yes, you can absolutely freeze roasted red pepper soup, and it holds up very well in the freezer thanks to its smooth, puréed texture.
Once the soup has cooled completely, transfer it into airtight containers or freezer-safe bags, leaving a little space at the top for expansion. It will keep for about 2 to 3 months without losing flavor.
When you’re ready to enjoy it, thaw the soup overnight in the refrigerator, then reheat gently on the stovetop, stirring occasionally until warmed through
More Great Ways To Use Peppers
- Stuffed Mini Peppers
- Muhammara Dip
- Stuffed Pepper Casserole
- Chicken And Peppers
- Stuffed Poblano Peppers
Roasted Red Pepper Soup Recipe | Easy Vegan Soup Idea
Ingredients
- ▢ 6 Red Bell Peppers
- ▢ 2 tbsp Olive Oil
- ▢ 1 Onion , minced
- ▢ 4 cups Vegetable Broth
- ▢ 1 tsp Smoked Paprika
- ▢ 1/2 tsp Kosher Salt
- ▢ 1/4 tsp Ground Black Pepper
- ▢ 1/2 cup Full Fat Coconut Milk
Instructions
- Roast the Peppers. Start by preheating your oven to 450°F. Slice the red peppers in half, removing the seeds and stems. Lay them cut-side down on a baking sheet lined with foil, drizzle lightly with olive oil, and roast for 20–25 minutes. You want the skins to char slightly. It adds that signature smoky flavor.
- Sauté the Aromatics. While the peppers are roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent, about 5–7 minutes. Then add minced garlic and cook for another 1–2 minutes until fragrant.
- Blend It All Together. Once the peppers are roasted, allow them to cool slightly, then peel off the skins. Transfer the roasted peppers to the pot with sautéed onions and garlic. Pour in the vegetable or chicken broth. Using an immersion blender, blend the soup until smooth and creamy.
- Season and Adjust. Taste the soup and season with salt, black pepper, and smoked paprika if desired. For extra creaminess, stir in a splash of cream or coconut milk. Let it simmer for an additional 5 minutes to let all the flavors meld together.
- Serve and Garnish. Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a sprinkle of smoked paprika. Serve it with crusty bread, garlic croutons, or a grilled cheese sandwich for a cozy meal.
