Name: Stuffed Mini Peppers Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: European
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

Jump to Recipe

Stuffed mini peppers are the kind of thing you make once and immediately wonder why you didn’t try them sooner. They’re everything you want in a snack or appetiser — creamy, cheesy, savoury, with just the right pop of sweetness from those colourful little peppers. Best of all? They take barely any time, make your kitchen smell amazing, and look gorgeous on a plate.

Why You’ll Want These in Your Recipe Rotation

There’s something undeniably cheerful about a tray of baked mini peppers. They’re bright, they’re flavourful, and they bring a pop of colour to any table. But aside from looks, these little bites are loaded with appeal.

First off, stuffed mini peppers are easy to make. There’s no pastry to fuss over, no frying involved, and very little prep once you’ve got your filling sorted. You don’t need fancy equipment or special ingredients either. Everything in this recipe is easy to find and budget-friendly.

Secondly, they’re incredibly satisfying. The filling is creamy and rich, thanks to cream cheese and sharp cheddar, while the roasted pepper softens just enough to cradle that mixture without falling apart. A bit of ham gives it extra savoury depth, and the garlic? Absolutely essential.

Most importantly, they’re versatile. Serve them warm or cold, as part of a mezze platter, a party appetiser, or even in lunchboxes. These peppers hold up beautifully and taste just as good on day two (if they last that long).

Ingredient Breakdown: What Makes This Work So Well

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 Prepare Them: Quick and Straightforward

You’ll start by making the filling. Simply stir everything together: cream cheese, grated cheddar, finely chopped ham, garlic, herbs, pepper, and chilli powder. It takes just a few minutes and can be made ahead if needed.

Next, prep the peppers. Slice them lengthways and deseed under running water to keep things tidy. Pat them dry — this helps the cheese mix stick and keeps the final dish from getting watery.

Spoon the filling into each half, pressing gently to pack it in. Then bake in a hot oven at 200°C (392°F) for about 10 minutes, or until the cheese is golden and the peppers have softened. That’s it — no flipping, no stirring, just beautifully roasted, flavour-packed bites.

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 & Leftover Magic

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.