If you are looking for a delightful appetizer that combines fresh crunch with creamy, flavorful filling, this Cold Stuffed Mini Peppers with Cream Cheese Recipe is an absolute winner to keep handy. These vibrant little peppers, filled with a luscious blend of cream cheese, sour cream, and aromatic herbs, create a refreshing bite that’s both satisfying and irresistible. Perfect for parties, casual get-togethers, or even a simple snack, this recipe balances colors, textures, and flavors beautifully to impress any crowd without complicated steps or hard-to-find ingredients.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity—each ingredient plays a vital role in shaping the final flavor, texture, and presentation. From the crisp sweetness of mini peppers to the silky cream cheese filling enriched with fresh herbs and a hint of tang, every component is essential.
- Mini sweet peppers (12 each): Choose firm, colorful peppers as the base to deliver crunch and natural sweetness.
- Cream cheese, softened (8 ounces): The creamy backbone that creates the smooth and rich filling.
- Sour cream (1/4 cup): Adds tanginess and lightness to balance the richness of the cream cheese.
- Fresh chives, finely chopped (2 tablespoons): Brings a subtle onion note that brightens the filling beautifully.
- Garlic, minced (1 clove): Infuses gentle depth and enhances savory dimension.
- Worcestershire sauce (1/2 teaspoon): Adds umami that enriches flavor and gives a subtle kick.
- Salt (1/4 teaspoon) and black pepper (1/4 teaspoon): Basics to season thoughtfully and elevate all the tastes.
- Fresh parsley, chopped (1 tablespoon): The final touch that adds fresh green color and herby brightness.
How to Make Cold Stuffed Mini Peppers with Cream Cheese Recipe
Step 1: Prepare the Mini Peppers
Start by rinsing the mini sweet peppers under cold water, then pat them completely dry to ensure they don’t dilute the stuffing. Slice each pepper in half lengthwise and carefully remove all seeds and membranes. This prep readies them to cradle the luscious filling and ensures a crisp, clean bite.
Step 2: Make the Cream Cheese Filling
In a medium bowl, blend together softened cream cheese, sour cream, chopped chives, minced garlic, Worcestershire sauce, salt, and black pepper until you reach a smooth, creamy consistency. Take your time mixing for the best texture, aiming for a filling that’s easy to pipe or spoon into the peppers.
Step 3: Stuff the Peppers
Using a spoon or piping bag, evenly fill each pepper half with the cream cheese mixture. Make sure to fill each cavity generously without overstuffing to maintain a neat presentation and allow for easy grabbing and eating.
Step 4: Garnish and Chill
Place the stuffed peppers on a serving platter and sprinkle chopped parsley over the top for a fresh burst of color and flavor. Refrigerate for at least 30 minutes to let the flavors meld together and keep the peppers cool and refreshing.
How to Serve Cold Stuffed Mini Peppers with Cream Cheese Recipe
Garnishes
Adding a sprinkle of chopped fresh herbs like parsley or chives right before serving enhances the vibrant look and adds an aromatic layer that complements the filling perfectly. For a little extra flair, a dash of smoked paprika or a few toasted pine nuts can also make a tasty and eye-catching garnish.
Side Dishes
These cold stuffed mini peppers pair wonderfully with light, summery sides such as crisp green salads, quinoa bowls packed with fresh vegetables, or an assortment of cured meats and cheeses. Their fresh and creamy profile offers a perfect contrast to richer dishes or can be enjoyed as part of a larger appetizer spread.
Creative Ways to Present
Don’t be afraid to get creative! Arrange the stuffed peppers on a wooden board with edible flowers or colorful napkins for a festive feel. They also shine when served in hollowed cucumber boats or on a bed of mixed greens to add extra crunch and elevate the look. Small skewers or cocktail picks can help guests easily grab these tasty bites.
Make Ahead and Storage
Storing Leftovers
Leftover cold stuffed mini peppers can be stored in an airtight container in the refrigerator for up to 2 days. Keep them chilled to maintain their fresh flavor and crisp texture. Be mindful that the peppers might release a bit of moisture, so placing a paper towel underneath can help absorb excess liquid.
Freezing
Because these are served cold and rely on fresh texture, freezing is not recommended for Cold Stuffed Mini Peppers with Cream Cheese Recipe. The peppers can become soggy and the cream cheese filling may separate upon thawing, which impacts both flavor and presentation.
Reheating
Reheating isn’t necessary or advised since this recipe is best enjoyed chilled for maximum freshness and zing. If you prefer a softer pepper, enjoy them at room temperature, but keep in mind it will change the crispness and overall feel of the appetizer.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While cream cheese gives a smooth base, mixing in goat cheese or ricotta can add a tangier or lighter texture. Just be sure to adjust seasoning to balance the flavors.
Are mini peppers always sweet?
Most mini sweet peppers are naturally mild and sweet, making them perfect for cold fillings. However, some varieties can have a slight kick, so taste test beforehand and choose those that suit your preference.
How long should I chill the stuffed peppers before serving?
Chilling for at least 30 minutes allows the filling to set and flavors to marry nicely. If you have more time, an hour is even better for optimal taste and texture.
Can I prepare this recipe a day ahead?
Yes! Preparing a day ahead is very convenient. Just assemble, cover tightly, and refrigerate overnight. The flavors may deepen, making them even tastier the next day.
What can I add to make the filling more flavorful?
Consider mixing in finely chopped sun-dried tomatoes, a dash of smoked paprika, or fresh herbs like dill or basil to elevate the flavor profile without losing the creamy base.
Final Thoughts
I hope you feel as excited as I do about this Cold Stuffed Mini Peppers with Cream Cheese Recipe. It’s an easy, vibrant appetizer that bursts with flavor and freshness, perfect for any occasion or just when you want a delicious snack that feels special. Give it a try and watch these colorful bites disappear in no time from your table!
Print
Cold Stuffed Mini Peppers with Cream Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 45 minutes
- Yield: 12 stuffed mini pepper halves
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Cold Stuffed Mini Peppers with Cream Cheese are a vibrant, creamy appetizer perfect for parties or light snacks. Sweet mini peppers are halved and filled with a smooth blend of cream cheese, sour cream, fresh herbs, and savory seasonings, then chilled to enhance the flavors and maintain a crisp texture.
Ingredients
Peppers
- 12 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 Peppers: Rinse the mini sweet peppers thoroughly under cold water to remove any dirt or debris, then pat them dry completely with a towel to avoid excess moisture.
- Slice and Clean: Carefully slice each pepper in half lengthwise. Using a small knife or your fingers, remove the seeds and membranes from each half to create hollow pockets ready for stuffing.
- Mix Filling: In a medium-sized bowl, combine the softened cream cheese, sour cream, finely chopped chives, minced garlic, Worcestershire sauce, salt, and black pepper. Stir well until the mixture is smooth and evenly blended.
- Stuff Peppers: Using a spoon or piping bag, evenly fill each pepper half with the cream cheese mixture, ensuring each is generously but neatly stuffed.
- Garnish: Arrange the stuffed peppers on a serving platter and sprinkle the chopped fresh parsley over the top to add color and freshness.
- Chill: Place the platter in the refrigerator and chill for at least 30 minutes before serving, allowing the flavors to meld and the peppers to crisp.
Notes
- For added flavor, try mixing in chopped nuts like walnuts or pecans into the cream cheese filling.
- Substitute sour cream with Greek yogurt for a tangier and slightly healthier option.
- These stuffed peppers are best served chilled but can be made a few hours in advance and stored covered in the refrigerator.
- Mini sweet peppers come in various colors; a mix of red, yellow, and orange adds a festive look.
- Worcestershire sauce adds depth but can be omitted for a vegetarian version; replace with a splash of soy sauce or tamari.
