15-Minute Cheese-Stuffed Mini Peppers (The 3-Ingredient Party Appetizer That Disappears Fast)
Vibrant sweet mini peppers sliced and filled with a seasoned blend of cream cheese and sharp cheddar, then baked or air-fried until warm and bubbly. A 15-minute appetizer that balances sweet pepper crunch with rich melted cheese.
Ingredients
- 10 sweet mini peppers assorted red, orange, and yellow
- 4 oz cream cheese softened to room temperature
- 1 cup shredded sharp cheddar cheese or pepper jack
- 2 green onions finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tbsp everything bagel seasoning or chopped fresh chives for garnish
- 3 slices cooked bacon crumbled, optional
Instructions
- Preheat your oven to 400°F (200°C) or preheat your air fryer to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- Wash and dry the mini sweet peppers. Slice each pepper in half lengthwise through the stem. Use a small spoon or your fingers to scoop out and discard the seeds and white membranes, leaving the stem intact for presentation.
- In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar cheese, sliced green onions, garlic powder, and smoked paprika. Stir with a fork or spatula until thoroughly blended.
- Spoon or pipe approximately 1 tablespoon of the cheese filling into each hollowed mini pepper half, leveling the top slightly with the back of the spoon.
- Place the stuffed peppers in a single layer on the prepared baking sheet.
- Bake at 400°F for 8 to 10 minutes (or air fry at 375°F for 6 to 8 minutes) until the cheese is melted and bubbling and the pepper edges are tender-crisp.
- Remove from the oven and sprinkle immediately with everything bagel seasoning and crumbled bacon if desired. Serve warm.