If you’re looking for a delightful, vibrant appetizer that’s as pleasing to the eye as it is to the taste buds, the Cold Stuffed Mini Peppers with Cream Cheese Recipe is going to become your new go-to. These sweet mini peppers burst with fresh colors and offer a perfectly creamy, tangy filling that’s simply irresistible. This recipe is a stellar combination of simple ingredients that come together effortlessly, making it ideal for gatherings, snacks, or a bright addition to any party spread.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in building flavor, texture, and that inviting pop of color that makes these stuffed peppers so appealing. The list is refreshingly simple, but don’t let that fool you—every component has been chosen to create the perfect bite.
- Mini sweet peppers: These provide natural sweetness and a colorful, crunchy vessel for the creamy filling.
- Cream cheese: The star ingredient for a smooth, rich, and decadent base that holds the filling together.
- Sour cream: Adds a subtle tang and extra creaminess that balances the flavors beautifully.
- Fresh chives: Offer a mild onion flavor and a fresh green hue.
- Garlic: Brings depth and a little zing without overpowering the other ingredients.
- Worcestershire sauce: Introduces a subtle umami boost that makes the filling surprisingly complex.
- Salt and black pepper: Essential seasonings that enhance all the flavors.
- Fresh parsley: Used as a garnish, it adds a touch of freshness and lovely color contrast.
How to Make Cold Stuffed Mini Peppers with Cream Cheese Recipe
Step 1: Prepare the Mini Peppers
Begin by rinsing the mini sweet peppers under cold water, making sure they’re nicely cleaned. Pat them dry gently with a towel to avoid any extra moisture that could make the filling soggy. Then, slice each pepper lengthwise in half and carefully remove the seeds and membranes. This creates the perfect little boat ready to hold the creamy filling.
Step 2: Mix the Cream Cheese Filling
In a medium mixing bowl, combine the softened cream cheese and sour cream until the texture is smooth and creamy. Add the finely chopped chives, minced garlic, Worcestershire sauce, salt, and black pepper. Stir everything together until evenly mixed, making sure all the flavors marry beautifully in the creamy base.
Step 3: Stuff the Mini Peppers
Using a spoon or a piping bag, fill each pepper half generously with the cream cheese mixture. Packing the filling evenly into each half ensures every bite is satisfying and balanced, with that perfect contrast between the sweet pepper and rich cheese mixture.
Step 4: Garnish and Chill
Arrange the stuffed mini peppers on a serving platter and sprinkle chopped fresh parsley over the top for a burst of color and freshness. Let them chill in the refrigerator for at least 30 minutes so the flavors have a chance to meld and the filling firms up slightly, making them easier and more delectable to eat.
How to Serve Cold Stuffed Mini Peppers with Cream Cheese Recipe
Garnishes
To elevate your Cold Stuffed Mini Peppers with Cream Cheese Recipe, think beyond parsley. Try sprinkling extra fresh herbs like dill or basil, or even a light dusting of smoked paprika for a subtle smoky touch. The right garnish adds that eye-catching finish and a little pop of flavor.
Side Dishes
These colorful bites fit perfectly alongside light salads, charcuterie boards, or crunchy crudité platters. Their creamy texture and freshness offer a wonderful contrast to heavier or spiced foods, making them the ideal partner for a summer picnic or casual gathering.
Creative Ways to Present
Serve these peppers arranged in a circular pattern on a vibrant platter for a visual feast, or place them in individual small dishes for effortless grab-and-go snacking. For a fun twist, try stuffing some peppers with different herb blends or mixing in finely chopped nuts for extra texture.
Make Ahead and Storage
Storing Leftovers
Once prepared, store any leftover Cold Stuffed Mini Peppers with Cream Cheese Recipe in an airtight container in the refrigerator. They will stay fresh and delicious for up to 2 days, giving you quick, ready-made snacks whenever you want.
Freezing
Because the filling is creamy and the peppers are fresh, freezing isn’t ideal for this recipe. The texture of the peppers can become watery and lose their crispness after thawing, so it’s best to enjoy them fresh or within a couple of days refrigerated.
Reheating
This recipe is designed to be served cold, so reheating is not recommended. The creamy filling is at its best chilled and fresh, keeping the sweet peppers crisp and the flavors vibrant.
FAQs
Can I use regular bell peppers instead of mini sweet peppers?
Absolutely! While mini sweet peppers are perfect bite-sized vessels, you can use halved regular bell peppers. Just be aware that larger pieces will change serving size and may need adjustments for the filling quantity.
Is there a dairy-free option for the cream cheese?
Yes! You can swap out the cream cheese and sour cream for dairy-free alternatives like cashew cream cheese or coconut-based fillings. Just check for similar consistency to keep the filling smooth and spreadable.
Can I add other mix-ins to the cream cheese filling?
Definitely! Chopped olives, sun-dried tomatoes, or crispy bacon bits make excellent additions that elevate the flavor complexity and texture of the filling.
How far in advance can I prepare this recipe?
You can prepare and stuff the mini peppers up to 6 hours in advance and keep them covered in the fridge. Just garnish with fresh parsley right before serving to maintain the best look and freshness.
Are these stuffed mini peppers suitable for gluten-free diets?
Yes, this Cold Stuffed Mini Peppers with Cream Cheese Recipe is naturally gluten-free, as none of the ingredients contain gluten. It’s a safe and delicious option for those with gluten sensitivities.
Final Thoughts
There’s truly something delightful about the bright, fresh appeal combined with the creamy richness in the Cold Stuffed Mini Peppers with Cream Cheese Recipe. It’s an appetizer that brings smiles at every gathering, thanks to its simplicity, taste, and vibrant colors. Don’t hesitate to whip up a batch—you’ll find yourself reaching for these irresistible little bites again and again!
Print
Cold Stuffed Mini Peppers with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 24 stuffed mini pepper halves
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
These Cold Stuffed Mini Peppers with Cream Cheese are a fresh, colorful appetizer perfect for gatherings or light snacks. Sweet mini peppers are halved and filled with a creamy mixture of cream cheese, sour cream, fresh herbs, and subtle seasonings, then chilled to blend the flavors and provide a crisp, refreshing bite.
Ingredients
Vegetables
- 12 each mini sweet peppers
Filling
- 8 ounces cream cheese, softened
- 1/4 cup sour cream
- 2 tablespoons fresh chives, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Prepare the peppers: Rinse the mini sweet peppers under cold water to remove any dirt or residue, then pat them dry thoroughly with a clean towel.
- Slice and clean: Using a sharp knife, slice each pepper lengthwise in half and carefully remove the seeds and membranes to create hollow pepper halves ready for stuffing.
- Make the filling: In a medium bowl, combine the softened cream cheese, sour cream, finely chopped chives, minced garlic, Worcestershire sauce, salt, and black pepper. Mix well until the mixture is smooth and creamy.
- Stuff the peppers: Using a spoon or piping bag, fill each pepper half evenly with the cream cheese mixture, ensuring each is well filled for a flavorful bite.
- Garnish: Arrange the stuffed peppers neatly on a serving platter and sprinkle with chopped fresh parsley for a pop of color and added freshness.
- Chill before serving: Place the platter in the refrigerator and chill for at least 30 minutes to allow the flavors to meld and the filling to set nicely before serving.
Notes
- For a tangier flavor, substitute sour cream with Greek yogurt.
- To make it spicier, add a pinch of cayenne pepper or finely diced jalapeño to the cream cheese mixture.
- Can be prepared a few hours ahead and stored covered in the refrigerator.
- Use a piping bag to make stuffing easier and neater.
- Perfect as a gluten-free and vegetarian appetizer option.
