• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Live-In Kitchen logo

  • Recipes
  • About
  • Resources
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Resources
  • Contact
  • Work Together
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Dips and Appetizers

    Zesty Cream Cheese Stuffed Mini Peppers

    Lindsay Moe

    59949 shares
    zesty cream cheese stuffed mini peppers on a white plate with arugula

    Thank you Silver Spring Foods for sponsoring this recipe for Zesty Cream Cheese Stuffed Mini Peppers, a flavorful appetizer made with only 6 ingredients that will have you ready for any party or football game! All opinions are my own.

    cream cheese stuffed mini peppers on a plate of greens with peppers and horseradish
    Jump to Recipe

    It’s party season, and I’m giving you a secret weapon to keep in your culinary back pocket.

    Stuffed mini peppers are an indulgent yet healthier appetizer that are full of crowd appeal. People just can’t say no to cheese, and we’re going to surprise and delight by infusing that cheese with one of my favorite flavors – horseradish!

    cream cheese stuffed mini peppers on a white plate

    I served these cream cheese stuffed peppers to a few friends and they disappeared so fast! The combination of creamy cheese and spicy horseradish is almost irresistible.

    This stuffed mini pepper appetizer is naturally gluten-free and can easily be made vegan by using vegan cheeses and swapping the Silver Spring Foods Cream Style Horseradish for Silver Spring Foods Prepared Horseradish.

    I’ve been using Silver Spring Foods products for years. They’re a local (Wisconsin) company that has been family owned and operated for over 80 years through four generations.

    a bottle of horseradish next to cream cheese stuffed mini peppers

    As a kid I can remember my dad’s love of horseradish on his sandwiches. He’s the one who first taught me to love food and choose quality ingredients. Silver Spring Foods is the number one retail brand for Prepared Horseradish in the United States, and with good reason!

    Ingredients

    • Mini sweet peppers
    • Cream cheese
    • Sharp cheddar cheese
    • Green onions
    • Cream style horseradish
    • Garlic powder
    • Salt and pepper

    How do you make cream cheese stuffed mini peppers?

    • Cut your peppers in half lengthwise and remove any little seeds or ribs
    • Bake the peppers for 8 minutes
    • Mix up your cream cheese filling
    • Divide the filling amongst the peppers
    • Bake again until hot
    • Broil to get the tops extra melty and crisp

    How long do you cook mini stuffed peppers?

    I like to bake them for 8 minutes unstuffed at 350ºF, then another 8 minutes stuffed at 400ºF.

    cream cheese mini peppers lined up on a baking sheet

    Top tips and questions

    Are mini sweet peppers the same as bell peppers?

    Mini sweet peppers are similar to bell peppers but are smaller and sweet, perfect for snacking or using in an appetizer such as this.

    What can you stuff mini peppers with?

    You can stuff mini peppers with just about anything small enough to fit, but today we’re putting together a zesty mix of cheeses, horseradish, and green onions.

    horseradish cream cheese stuffed mini peppers on a baking sheet

    Tips for customizing cream cheese stuffed peppers

    • Increase the horseradish to suit your taste
    • Swap the Silver Spring Foods Cream Style Horseradish for Silver Spring Foods Applewood Smoke Flavored Horseradish Sauce for a smoky alternative
    • Add a little extra shredded cheddar cheese to the top to make them super cheesy
    • Meat eaters can add finely crumbled sausage or bacon to the mix
    • If you’re short on time you can skip the first bake on the mini peppers, though they will turn out more crisp in the end
    stuffed mini peppers on a white plate

    More appetizer recipes

    • Apple and Goat Cheese Appetizer
    • Avocado Chimichurri Chip Dip
    • Taco Dip
    • Fall Cheeseboard
    • Basic Hummus
    • White Bean Dip
    • Sweet and Salty Cheeseboard
    • Vegetarian Burrito Bites
    • Burrata with Tomatoes, Pesto, and Toast

    If you make this recipe be sure to rate it, leave a comment, or tag #thelivienkitchen on Instagram!

    sign up for our newsletter graphic

    Recipe

    zesty cream cheese stuffed mini peppers close up

    Zesty Cream Cheese Stuffed Mini Peppers

    Mini sweet peppers stuffed with horseradish cream cheese and baked until melty.
    3.65 from 92 votes
    Print Pin Rate SaveSaved!
    Prep Time: 20 minutes
    Cook Time: 16 minutes
    Total Time: 36 minutes
    Servings: 32 stuffed peppers
    Calories: 34kcal
    Author: Lindsay Moe

    Ingredients

    • 12-16 mini sweet peppers, halved lengthwise, seeds and ribs removed
    • 8 ounces cream cheese, softened
    • ½ cup freshly grated medium sharp cheddar cheese
    • 2 green onions, light and dark green part only, thinly sliced
    • 1 ½ – 2 teaspoons Silver Spring Cream Style Horseradish
    • ¼ teaspoon garlic powder
    • Coarse kosher salt and freshly ground black pepper
    • Arugula, optional

    Instructions

    • Preheat the oven to 350ºF. Arrange pepper halves in a single layer, cut side up, on a baking sheet. Bake 8 minutes. When you remove the peppers, increase the oven temperature to 400ºF.
    • While the peppers are cooking, combine cream cheese, cheddar cheese, green onions, horseradish, garlic powder, and salt and pepper to taste in a small bowl.
    • Divide the filling evenly amongst the peppers, being careful not to mound too much filling into them or they will melt and get messy.
    • Bake the stuffed peppers another 8 minutes, then turn on the broiler to get the tops a little crispy.
    • Serve hot or at room temperature on a bed of arugula if desired.

    Notes

    Nutrition information is per stuffed pepper half based on 16 whole peppers. This serves approximately 6 people.

    Nutrition

    Calories: 34kcal | Carbohydrates: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 34mg | Potassium: 35mg | Vitamin A: 450IU | Vitamin C: 13.5mg | Calcium: 21mg | Iron: 0.1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Dips and Appetizers

    • A close up image of apple honey goat cheese appetizer.
      Apple and Honey Goat Cheese Appetizer
    • Side view of stuffed mushrooms on a white platter.
      Stuffed Mushrooms
    • White bean crostini on a gray plate topped with fresh rosemary and parmesan cheese, next to a bunch of parsley and a sprig of rosemary.
      White Bean Crostini Appetizer
    • burrata caprese on a round plate next to a gray linen napkin, a little jug of olive oil, a bowl of salt, and a spoon
      Burrata Caprese

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Leatra Harper says

      April 02, 2019 at 9:34 pm

      OMG THE POPUPS ON THIS SITE ARE DRIVING ME NUTS! I WON’T BE BACK!

      Reply
      • Lindsay Moe says

        April 03, 2019 at 8:27 am

        Hi Leatra, thank you for bringing this to my attention. I would love it if you could email me directly to let me know exactly what you are experiencing. There should only be one small window that pops up as you leave the site, so if there are more I would like to address it. Are you able to give me more information such as are you on mobile or desktop, are they ads, videos, etc.?

        Reply
    2. Suzanne Salhany says

      April 07, 2019 at 10:27 am

      Do you think you could prepare these up to the second bake and freeze??

      Reply
      • Lindsay Moe says

        April 08, 2019 at 10:37 am

        In my experience, cream cheese does not freeze well. It might do ok here since you would be baking it afterwards, but the texture might change. Ultimately I wouldn’t recommend it, but it might be worth experimenting with and if you do let me know how it goes!

        Reply
        • CBaker says

          June 30, 2020 at 5:13 am

          About freezing for later use.
          Once peppers have been frozen they tend to become very watery

          Reply
    3. Valerie says

      December 28, 2019 at 1:13 pm

      What a clever idea to use horseradish for a kick!

      Reply
    4. Rose says

      September 30, 2020 at 2:02 pm

      5 stars
      No offense to your dad or Silver Spring (btw, hi from Northeast Iowa!), but I made these without the horseradish and they are my new favorite snack!!

      Reply
    5. Sheila says

      February 23, 2021 at 6:36 pm

      How would some Panko crumbs do on this for the final baking? Just thought the crispness would be good.

      Reply
      • Lindsay Moe says

        February 25, 2021 at 8:21 am

        I think panko is a great idea!

        Reply

    Primary Sidebar

    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

    Popular

    • single serving vegan cookie dough on a spoon
      Vegan Cookie Dough for One
    • featured image of two shot glasses with buttery nipple shot
      Buttery Nipple Shot
    • zesty cream cheese stuffed mini peppers close up
      Zesty Cream Cheese Stuffed Mini Peppers
    • single serving lemonade in a glass with lemons
      Single Serving Lemonade

    Footer

    ^ back to top

    About

    • About Lindsay
    • Privacy Policy
    • Accessibility Statement

    Extras

    • Newsletter
    • Resources
    • On the Side

    Contact

    • Contact
    • Work with Me
    • Wild Flour Media

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 The Live-In Kitchen

    Please read my Privacy Policy.
    59949 shares