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5 from 7 votes

Cream Cheese and Mushroom Stuffed Mini Bell Peppers

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 24 stuffed pepper halves
Author: Yummy Addiction


  • 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


  • 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!