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Tiny multi-colored peppers hold an indulgent cheese mixture in this crowd-favorite starter. These small bites perfectly balance the sweetness of peppers with a rich, tasty filling that has guests reaching for more.
When I first brought these to our family party, they vanished so fast I regretted not making more. I always double the batch now - they're that good. My trick is picking peppers about the same size so they cook evenly.
Key Ingredients
- Mini Sweet Peppers: Go for bright, crisp ones with no soft parts
- Cream Cheese: Regular (not light) gives you the creamiest result
- Cheddar Cheese: Grate it yourself instead of buying pre-shredded bags
- Fresh Chives: Brings mild onion taste and nice green flecks
- Salt and Pepper: Basic seasonings that let the peppers' sweetness come through
- Extra Toppings: More chives or a dash of paprika makes them prettier
Step-by-Step Guide
- Step 1:
- Find peppers that match in size for even cooking time
- Step 2:
- Slice peppers down the middle, keeping stems on for a nicer look
- Step 3:
- Scoop out seeds while keeping the pepper's shape intact
- Step 4:
- Allow cream cheese to sit out until soft for easier mixing
- Step 5:
- Whip cream cheese until no lumps remain before mixing with other stuff
- Step 6:
- Mix in shredded cheese and chives with a light touch
- Step 7:
- Stuff each pepper half not quite to the top to keep filling in place
- Step 8:
- Leave gaps between peppers on the tray so heat gets all around them
- Step 9:
- Keep an eye on them while cooking - they're done when edges just start to pucker
- Step 10:
- Cool for 5 minutes after baking to get the tastiest result
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Smart Party Ideas
These little gems look fantastic on snack boards next to other finger foods. Their bright colors will catch everyone's eye right away.
Do-Ahead Tricks
Get everything ready the night before, store in the fridge, and just pop in the oven before guests arrive. The filling actually tastes better after sitting overnight.
My grandma always told me the best party snacks look fancy but aren't hard to make. These stuffed peppers prove she was right every single time.
These cheese-filled peppers have become my go-to party snack. They show that sometimes the simplest combos - sweet peppers plus creamy cheese - make the most unforgettable treats.
Tasty Twists Worth Trying
- Italian-Style: Stir in basil pesto, chopped sun-dried tomatoes, and herbs
- Mexican-Inspired: Mix with taco spices and spicy pepper jack
- Mediterranean: Blend in crumbled feta, oregano, and diced olives
- Buffalo Style: Add hot sauce and blue cheese bits
- Garden Fresh: Mix with tiny diced cucumber and fresh dill sprigs
Temp Tips for Best Results
- Straight from the oven: Cheese is soft and gooey
- Room temperature: Flavors come out stronger
- Cold: Great option for hot summer days
- Prep ahead: Can stuff and keep cold up to a day before baking
Ways to Serve
- Group by color for a rainbow effect
- Put small plates and napkins close by
- Add toothpicks for clean finger eating
- Offer fun dipping sauces on the side
- Sprinkle with fresh herbs for a fancy touch
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We found out these work great for picnics too - they taste just as good when they're not hot and they travel well.
These little stuffed peppers have become our go-to party food because they're both simple and impressive. Whether you're having casual friends over or hosting a fancy get-together, guests always love their bright colors and creamy, delicious filling.
Frequently Asked Questions
- → Can I make these in advance?
- Absolutely, you can stuff the peppers a day early. Just bake them right before eating.
- → How do I warm up leftovers?
- Pop them in the oven at 350°F for 5-10 minutes, or just have them cold.
- → Can I swap mini peppers for regular ones?
- Sure, chop regular peppers into chunks and give them 5-10 extra minutes in the oven.
- → What other cheeses work here?
- Switch up cheddar with gouda, pepper jack, or monterey jack for variety.
- → Why is the filling spilling out?
- Keep them lying evenly on the baking tray and don’t fill them too much.