These easy cream cheese stuffed peppers are the perfect summer appetizer or snack that I guarantee both you and your guests will love. A creamy filling loaded with mushrooms, garlic, cheese, and walnuts fills colorful mini sweet peppers and only takes 15 minutes to make.
Appetizers like these cream cheese stuffed peppers are a staple in our house. We love to entertain and serve guests colorful delicious bites, but we also just have a habit of making meals out of small bites like these on a regular basis.
Throw a few of these creamy stuffed peppers on a plate with cranberry chicken apple slices and goat cheese asparagus tarts and you’ll be satisfied whether it’s for a party or just a fun family dinner.
This particular recipe is a winner because they’re easy to make and it highlights the sweetness of mini peppers so well. The filling is a fantastic combination of texture and flavor from two cheeses, garlic, walnuts, and mushrooms. After you try one, you’ll definitely go back for a second.
Why You’ll Love This Recipe
- This appetizer can be prepared and served in under 20 minutes.
- Red, yellow, and orange sweet peppers are perfect for a colorful summer appetizer.
- The cream cheese filling is perfect, simple, and full of flavor!
Ingredients
The late summer and early weeks of fall are a great time to check local farmer’s markets for ingredients like small sweet peppers, mushrooms, and walnuts. But you can find them year-round at most grocery stores too.
- Mini bell peppers – Cut each in half and remove the ribs and seeds.
- Cream Cheese – Make sure this is room temperature for easier mixing.
- Grated Parmesan Cheese
- Button Mushrooms
- Walnuts – You can use pecans as well.
- Garlic
- Fresh Parsley
- Salt and Pepper
Instructions
These cream cheese stuffed mini peppers are really easy to make. All you need is a baking sheet lined with parchment paper and a mixing bowl.
Once your peppers and other ingredients are cut and prepped, preheat your oven to 450°F. Mix all your stuffing ingredients together in the bowl, then taste it and add more salt and pepper as needed.
Fill each pepper with a spoonful of the cream cheese mixture and sprinkle extra Parmesan cheese on top. Bake for 10 to 15 minutes, or until the cheese has started to brown. Serve them with an extra sprinkle of parsley and watch them disappear.
Storage
If you have any leftover stuffed peppers, you can store them in an airtight container in the fridge for 1-2 days. Reheat them gently in the oven, or put them in the microwave for short bursts.
Whether you’re throwing a summer party or want a fun tapas style dinner, I think mini stuffed peppers with cream cheese deserve a spot on the appetizer platter. You’ll fall in love with the flavors and how easy they are to make. If you need more ideas to fill out that summer party menu, don’t forget to check out my other great appetizer ideas.
- Fig and Goat Cheese Crostini with Prosciutto
- Zucchini and Tomato Tartlets with Ricotta
- Crispy Baked Okra Fries with Sriracha Yogurt Dip
- Cucumber Gazpacho
Cream Cheese Stuffed Peppers with Mushrooms
Recipe Video
Ingredients
- 10-12 mini bell peppers cored, seeded and sliced in half lengthwise
- 8 oz cream cheese 225g, softened to room temperature
- 1/4 cup grated Parmesan cheese plus more for sprinkling
- 6 oz button mushrooms 170g, chopped
- 2 tablespoons walnuts finely chopped
- 1 clove garlic minced
- 1 tablespoon chopped fresh parsley plus more for garnish
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees (230°C). Line a baking sheet with parchment paper.
- In a bowl, combine together the cream cheese, Parmesan, mushrooms, walnuts, garlic, and parsley. Season with salt and pepper to taste. Mix until the mixture is fully combined.
- Fill the peppers with the mixture and place on the prepared baking sheet. Sprinkle with some extra Parmesan.
- Bake in the preheated oven for 10-15 minutes, until the cheese is lightly browned. Sprinkle with some more parsley (if desired) and serve. Enjoy!
20 Comments
Olivia @ Olivia's Cuisine
July 23, 2016 at 6:12 pmThose look so delicious! The perfect appetizers for a dinner party. Thanks for sharing!
Jovita
August 7, 2016 at 7:41 amI am glad you liked these, Olivia!
Regina
July 23, 2016 at 7:31 pmThis really looks like a perfect appetizer. Yum!
Jovita
August 7, 2016 at 7:42 amIt really is 🙂 I made these peppers few times already and everyone loved it!
Krysten
July 23, 2016 at 8:03 pmMy partner and I are really light eaters too.
We joke because our 11 month old eats way more than us at this point! 😛
These look so perfect!
Can’t wait to try it!
Jovita
August 7, 2016 at 7:44 amHa ha, Krysten!
Diana
July 23, 2016 at 8:44 pmLove stuffed peppers, we usually stuff them with more veggies but I love the idea of stuffing them with cream cheese!
Jovita
August 7, 2016 at 7:44 amThere are so many ways to stuff these little guys, and I am sure that all of them are awesome!
Jessica Knott
July 24, 2016 at 4:35 amI’m such a stuffed pepper fan and know I’d love these. I bet they are better than the jalapeno poppers that are just too spicy. Can’t wait to give these a try!
Jovita
August 7, 2016 at 7:46 amJessica, I am in the same boat as you. Jalapenos are too spicy for me, that’s why I prefer simple mini bell peppers 🙂
Bintu - Recipes From A Pantry
July 24, 2016 at 4:01 pmThese look great, a different idea for a canape, great appetizer I must say
Jovita
August 7, 2016 at 7:50 amBintu, these peppers are born to be served at various parties 😉
Anu - My Ginger Garlic Kithcen
July 24, 2016 at 7:46 pmThese stuffed peppers look absolutely divine. Cheese stuffing idea is a genius! Lovely share — can’t give them a go.
Jovita
August 7, 2016 at 7:51 amI am so glad you liked them, Anu. Thanks for the kind words!
Laura | Wandercooks
July 25, 2016 at 5:47 amYum, awesome appetiser idea, and so colourful! I definitely want to include a few more healthy, tasty bites in our repertoire, can’t wait to try. Thanks for sharing. 🙂
Jovita
August 7, 2016 at 7:57 amThank you Laura, for stopping by to comment!
Rebecca @ Strength and Sunshine
July 25, 2016 at 10:24 amThis is such a great party appetizer!
Jovita
August 7, 2016 at 8:03 amIt surely is, Rebecca! 🙂
Donna Sue
April 12, 2022 at 9:34 pmI have made these many times. The original recipe is great. I have also made it switch up ingredients that I have on hand. Mascarpone instead of cream cheese worked well. Thyme replacing parsley also a nice mix. Pine nuts instead of walnuts was fabulous too. Once I actually sautéed the mushrooms with a tablespoon of shallot and a splash of sherry, let it cool and added to the cheese. Honestly, it’s a great base recipe that can be adjusted in a pinch. Thanks for a great idea. ❤️
Jovita
April 12, 2022 at 10:24 pmDonna, I am so glad you like the recipe! And thank you for all the suggestions 🙂