Stuffed mini peppers are the ultimate quick-fix snack or appetiser. These colourful bites are loaded with creamy cheese, savoury ham, and just the right touch of heat.
This is one of those recipes that surprises you with how easy it is — and how ridiculously good it tastes. Whether you're after a low-effort party appetiser, a cheesy finger food for movie night, or something you can prep in the evening and reheat for a satisfying breakfast, this dish delivers. Stuffed mini peppers come out golden, melty, and packed with bold flavour, making them a crowd-pleaser every time.
Perfect all year round, these baked mini peppers are especially great for spring and summer entertaining. They travel well, reheat beautifully, and look stunning on a platter — making them ideal for lunchboxes, picnics, or laid-back brunches. Once you’ve tried them, you’ll wonder how they weren’t already part of your regular recipe rotation.
Jump to:
Why Stuffed Mini Peppers Deserve a Spot in Your Weekly Recipe Rotation
Stuffed mini peppers are one of those recipes you try once and instantly add to your regular line-up. They’re colourful, full of flavour, and make any table look instantly more inviting — whether you're hosting friends or just fancy a quick, cheesy snack.
What makes them so popular? First, they’re incredibly easy to make. No pastry, no deep frying, and barely any prep. All you need is a simple cheese filling, a handful of basic ingredients, and your oven. These baked mini peppers are ideal for beginner cooks and busy weeknights alike.
They’re also packed with flavour. The creamy filling combines smooth cream cheese, sharp cheddar, and savoury ham, while roasted mini sweet peppers add natural sweetness and that perfect bite. Garlic, herbs, and a touch of chilli round out the flavour, giving you that moreish balance of creamy, cheesy, and slightly spicy.
Best of all, they’re super versatile. Serve stuffed mini peppers warm straight from the oven, pack them into lunchboxes, or add them to a party platter. They’re just as tasty the next day — if there are any left!
Ingredients
Every component in this recipe adds to the final dish in a meaningful way. The result is a perfectly balanced bite that combines creamy, savoury, and sweet notes.
- Mini sweet peppers – Naturally sweet and brightly coloured, mini peppers are ideal for stuffing. Roasting brings out even more of their natural sweetness, and their size makes them ideal finger food.
- Cream cheese – Softened cream cheese acts as the creamy base for the filling. It’s smooth and mellow, providing the perfect backdrop for bolder ingredients.
- Sharp cheddar cheese – Brings tanginess and richness, with a lovely melt when baked. It also balances the mild creaminess of the base cheese.
- Deli ham – Just a few slices of finely chopped ham add savoury, salty flavour. It’s subtle, but rounds out the richness of the cheese.
- Fresh garlic – Gives the filling depth and aroma. Raw garlic mellows slightly in the oven, infusing the dish with irresistible flavour.
- Black pepper & chilli powder – A gentle heat, nothing too bold. These seasonings add complexity and stop the filling from being one-note.
- Dried herbs (parsley, oregano) – A little herby lift that brightens up the rich filling and pairs naturally with both the peppers and the cheeses.
Each bite of stuffed mini peppers brings together contrasting textures and bold flavours — creamy, tangy, herby, and sweet — all working in harmony.
How to Make Stuffed Mini Peppers
This recipe is seriously easy — no faff, no fancy tools, just quick prep and a hot oven. Here’s how to make these creamy, cheesy stuffed mini peppers in four simple steps:
1. Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine softened cream cheese, grated cheddar, chopped ham, minced garlic, dried herbs, black pepper, and a pinch of chilli powder. Mix until smooth.
3. Slice mini sweet peppers in half lengthways, remove seeds (rinsing under water helps), and pat them dry.
4. Spoon the cheese mixture into each pepper half and arrange on the baking tray. Bake for 12–15 minutes, until the peppers are tender and the tops golden.
Cooking Tips:
• Don’t skip drying the peppers — moisture prevents the cheese from sticking and can make the filling runny.
• Make the filling ahead of time and store in the fridge — it keeps well for up to 5 days and speeds up prep when you’re ready to cook.
Ingredient Swaps and Variations for Stuffed Mini Peppers
The beauty of stuffed mini peppers lies in how easily they adapt to what you’ve got on hand. Try these ideas to mix it up:
- No ham? Leave it out for a vegetarian version. Add finely chopped mushrooms, sun-dried tomatoes, or olives instead.
- Different cheese? You can swap the cheddar for mozzarella (milder), crumbled feta (saltier), or even a hint of blue cheese if you’re feeling bold.
- Make it spicier – Add chopped jalapeños, a dash of hot sauce, or cayenne pepper for more heat.
- Add crunch – A sprinkling of panko breadcrumbs or crushed walnuts on top before baking adds a delicious texture contrast.
Feel free to adjust the seasoning and herbs to suit your mood — this recipe is forgiving and easy to customise.
How to Serve Stuffed Mini Peppers
These peppers are versatile enough to serve in multiple ways. Straight from the oven, they’re perfect as a starter or side dish. Arrange them on a platter, sprinkle with fresh parsley or more cracked black pepper, and serve with a few lemon wedges if you like a citrus kick.
Other serving ideas:
- Pair with a crisp green salad for a light lunch.
- Add to a charcuterie board with cured meats, olives, and breadsticks.
- Serve alongside grilled meats or fish for a Mediterranean-style dinner. Try it with those chicken wings!
- Include in a picnic or lunchbox — they’re just as good cold.
They’re also excellent with a glass of white wine, something dry and zippy like Sauvignon Blanc, or even a sparkling wine to cut through the richness.
Storage Tips
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, pop them in a moderate oven at 180°C (356°F) for 8–10 minutes, or enjoy them cold straight from the fridge.
And here’s a great trick — make extra cheese filling. It keeps well for up to five days and makes a superb spread on rye bread, crackers, or toast. You can also use it as a dip for raw veg or a creamy sandwich filling. It’s rich, herby, and totally addictive on its own.
FAQ
Can I make stuffed mini peppers ahead of time?
Yes! You can prep the filling and stuff the peppers a day in advance. Store them covered in the fridge and bake just before serving. Leftovers also reheat well.
Are stuffed mini peppers served hot or cold?
They're delicious both ways. Serve hot as a gooey appetiser or enjoy them cold from the fridge in lunchboxes or picnic spreads.
Can I make these stuffed peppers vegetarian?
Absolutely. Just skip the ham and try chopped mushrooms, sun-dried tomatoes, or olives for added flavour and texture.
Do I need to peel mini peppers before stuffing?
No, there’s no need to peel them. The skins soften nicely in the oven and help hold the filling together.
Are stuffed mini peppers healthy?
They can be! Mini peppers are rich in vitamins and low in carbs. To lighten the filling, try using reduced-fat cream cheese or loading up on chopped veg instead of meat.
Stuffed Mini Peppers Recipe
Creamy, cheesy, and packed with savoury flavour, these oven-baked stuffed mini peppers make the perfect snack, starter, or lunchbox addition.
Ingredients
- 10–12 mini sweet peppers
- 300g cream cheese (softened)
- 100g sharp cheddar cheese, grated
- 3–4 slices deli-style ham, finely chopped
- 3–4 garlic cloves, minced
- Black pepper to taste
- Pinch of chilli powder
- Pinch of dried oregano and parsley
Instructions
- In a mixing bowl, combine cream cheese, cheddar, ham, garlic, herbs, chilli powder, and black pepper.
- Wash and halve the peppers. Remove seeds (rinsing under water helps), and pat dry. Fill each pepper half with the cheese mixture.
- Preheat oven to 200°C (392°F). Line a baking tray with parchment paper. Bake for 15 minutes or until peppers are soft and cheese is golden. Serve warm, garnished with extra herbs or black pepper if desired.
