Cream Cheese Stuffed Peppers – An Easy Appetizer

Today’s recipe is so good! And so easy! These cream cheese stuffed peppers are sure to become one of your go-to appetizers. They’re prefect for an elegant cocktail party or an after school snack.

We do a lot of “Super Bowl food” in December. Many years ago, my oldest son requested “Super Bowl” food for his birthday dinner–apparently our bar food dishes made a big impression on him. With a birthday on December 19th, this cocktail party-inspired menu quickly became a tradition. Often, his birthday was the first night we all gathered together to start celebrating the holidays. The festive atmosphere is only more true not that he lives in Florida.

Over the years the menu has stayed pretty much the same: mozzarella sticks, pretzels (stay tuned to the recipe on Friday), potato skins, and spinach dip. But we’ve also made some changes as the kids have grown and taste buds have changed. The last two years, these cream cheese stuffed peppers have made an appearance on the menu and I venture to say they are here to stay.

Why You’ll Love Them:

Cream cheese stuffed peppers are so tasty. They are the perfect combination of sweet and savory with warm, melty cheese that is absolutely delicious. When you pull a tray of these little apps out of the oven your guests will be amazed at how pretty they look: vibrant shades of red, orange, and yellow topped with hooey-gooey bubbly cheese.

But cream cheese stuffed peppers are a cinch to make. All you need is a bag of baby bell peppers, a block of cream cheese, some shredded cheddar cheese, and a few spices. (You could use large peppers too and cut them into small pieces.)

The hardest part about making cream cheese stuffed peppers is remembering to take the cream cheese out of the fridge so it softens. Maybe that’s just me.

These peppers can be prepared ahead of time and popped in the oven right before serving. So they are easy to prepare even when your guests are already mingling in the kitchen.

How to Make Cream Cheese Stuffed Peppers:

Take an 8 oz. block of cream cheese out of the fridge to soften. You want the cream cheese to be room temperature so it is nice and soft and blends nicely. You can use full or reduced-fat cream cheese for this recipe.

While the cream cheese softens, wash and prep your peppers. I just cut off the tops, slice them in half, and scoop out any seeds.

Preheat the oven to 375 degrees F and line a tray with parchment paper. Then, in the bowl of a medium mixer, mix up the softened cream cheese (be sure it’s soft), 3/4 cup of cheddar cheese, and 2 teaspoons of garlic powder. (You can use a tablespoon if you really like garlic–I often do).

Carefully spread the cream cheese into the pepper halves. Sprinkle with Everything But the Bagel seasoning. You can find buy it at Trader Joe’s, in most major grocery stores, or make your own. (Find the recipe here.)

Place the cream cheese stuffed peppers on the parchment line baking sheet and bake at 375 degrees for about 8-10 minutes until cheese is bubbly. Serve immediately. But beware, the cheese will be hot!

Enjoy!

These cream cheese stuffed peppers are perfect for formal parties and informal gatherings. They work at cocktail parties and football games. You can enjoy them with a glass of wine, I’d pair with a pinot noir, or a beer. Try a lager.

Cream cheese stuffed peppers also make a delicious lunch or after school snack. And they reheat well. You can store them covered in the refrigerator for up to 3-4 days. Just reheat in a 350 degree oven for 4-5 minutes until cheese is bubbly again.

Prefer a cold appetizer? No problem. Do everything as directed, just don’t bake the cream cheese stuffed peppers. Your pepper will be crispier (and not as sweet), but the cream cheese still tastes delicious. This is a great way to enjoy cream cheese stuffed peppers at a tailgate, a picnic, or lunch on the go.

Happy Eating!