These Cream Cheese Stuffed Peppers are an easy and delicious appetizer, perfect for any type of get-together. They are filled with ranch-flavored cream cheese, sour cream, and cheddar cheese, then baked until melty.
Whether you need an easy appetizer for a baby shower, game day or holiday get together, this recipe is bound to become a favorite. For something a little spicy, you can also try these Cream Cheese Stuffed Jalapeno Poppers.
Easy Cream Cheese Stuffed Peppers
This recipe is a keeper. With just 5 ingredients and about 30 minutes, you can crank out an ooey-gooey, flavorful, and unbelievably simple appetizer that everyone will love. These mini sweet peppers bake up super colorful, are much milder than a jalapeño popper, and are chock full of cheesy goodness.
Email This Recipe
Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!
By submitting this form you consent to receive emails from The Carefree Kitchen
Feel free to customize the cream cheese filling by switching up the cheeses, adding ground beef, or topping with yummy ingredients like green onions, bacon bits, walnuts or hot sauce.
Ingredients You Will Need
- Mini Bell Peppers – you should be able to find these at your local grocery store. Oftentimes they are sold in a bag next to the full-sized bell peppers.
- Cream Cheese – you want your cream cheese to be at room temperature so that it mixes well with the other ingredients. If you forget to pull it out of the fridge ahead of time, just transfer it to a microwave-safe container and heat for about 10 seconds at a time until no longer cold.
- Ranch Seasoning Mix – you can find this dry mix in the salad dressing section at your grocery store. Feel free to adjust by adding a bit more salt, black pepper or even garlic powder if you would like.
- Sour Cream – either full fat or lite will work.
- Cheddar Cheese – any type of cheddar cheese will taste great.
How to Make Cream Cheese Stuffed Peppers
- Prep peppers. Prepare peppers by cutting off the tops, slicing in half, and scooping out the seeds.
- Make cream cheese filling. In a small mixing bowl, combine the cream cheese, ranch seasoning, sour cream and 1/2 cup shredded cheddar cheese. Mix until combined.
- Stuff peppers. Pat dry the pepper halves, then using a butter knife or small spatula, scoop 1-2 tablespoons of the cream cheese mixture into each of the peppers and smooth to fill evenly. Place the filled peppers on a parchment-lined baking sheet, cheese side up. Repeat until all of the peppers are filled, then top stuffed peppers with another 1/2 of shredded cheese.
- Bake. Bake in a preheated 400-degree oven for about 15 minutes, or until the cheese is bubbly, melted, and golden brown.
- Serve. Remove from the oven and let cool slightly before transferring to a serving platter. Enjoy!
Frequently Asked Questions
Yes and no. They are both considered sweet peppers. However, mini sweet peppers are quite a bit sweeter (and smaller!) than bell peppers. They both come in multiple different colors, such as red, green, yellow, and orange, and are both crunchy and nutritious.
We love mini sweet peppers because they are super sweet and because they are the perfect two-bite appetizer size. They are also a great way to add a pop of color to your menu.
Storing and Reheating Instructions
- Make-Ahead: This appetizer really does taste best soon after it is baked, so we don’t recommend making a huge batch with the purpose of saving some for later. If you want to prep this ahead of time, you can always prep your peppers (wash, slice and deseed), prep your cheese mixture, and store them both separately in the fridge for up to 24 hours. That way, you can fill and bake just before serving and save yourself a few minutes.
- Refrigerator: If you do have lots of leftovers, store them covered in the fridge for up to 3 days.
- To reheat: either microwave or pop them back in a preheated 350-degree oven for 5-10 minutes, or until warm.
Cream Cheese Stuffed Peppers Recipe
Ingredients
- 8 ounces cream cheese, room temperature
- 1½ tablespoons ranch seasoning mix
- 1/2 cup sour cream
- 1 cup cheddar cheese, shredded (divided)
- 12 mini sweet peppers, cut in half, seeds removed
Instructions
- Preheat oven to 400 degrees F.
- In a small mixing bowl, combine the cream cheese, ranch seasoning, sour cream, and 1/2 cup shredded cheddar cheese. Mix until combined.
- Prepare peppers by cutting off the tops, slicing in half, and scooping out the seeds. Pat the peppers dry, then use a butter knife or small spatula to scoop 1-2 tablespoons of the cream cheese mixture into each of the peppers and smooth to fill evenly.
- Place the filled peppers on a parchment lined baking sheet, cheese side up. Repeat until all of the peppers are filled, then top stuffed peppers with the remaining shredded cheese.
- Bake in a preheated oven for about 15 minutes, or until the cheese is bubbly, melted, and golden brown.
- Remove from the oven and let cool slightly before transferring to a serving platter. Enjoy!
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest, Instagram and Tiktok for more!
More Easy Appetizer Recipes To Try
- BLT Dip
- Frank’s Buffalo Chicken Dip
- Jalapeño Popper Dip
- Garlic Parmesan Wings
- Cream Cheese Stuffed Jalapeños
- More Appetizers
More Stuffed Pepper Recipes
These cream cheese filled peppers are an easy appetizer that’s perfect for all sorts of occasions. They’re filled with a ranch flavored cream cheese mixture and then baked.
Categories:
Appetizers, Cheese, Fall Recipes, Game Day, Gluten-Free, Holiday Favorites, Nut-Free, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes,
