25 EASY STUFFED MINI BELL PEPPERS FOR APPETIZERS AND SNACKS

Stuffed mini bell peppers are one of those appetizers that work for almost any occasion.

They’re colorful, easy to pick up, and just the right size for bite-size party food, snacks, appetizer platters, and charcuterie boards.

These easy stuffed mini bell pepper recipes include creamy, cheesy, meaty, and fresh fillings, so there’s something for both casual snacking and entertaining.

Serve them for game day, potlucks, holidays, family gatherings, or whenever you need simple finger food appetizers that look good on a party tray.

These cold stuffed mini bell peppers for appetizers and snacks are easy to serve, easy to share, and perfect for making a colorful party platter.

One 1-pound bag usually holds 12 to 15 peppers, which makes 24 to 30 halves.

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STUFFED MINI PEPPER RECIPES

1. Cream Cheese and Chive Stuffed Mini Peppers

The simplest and most popular version: crunchy peppers filled with herby, garlicky cream cheese.

No oven needed, and they’re ready in 10 minutes.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 8 oz cream cheese, softened
• 2 tbsp sour cream
• 2 tbsp fresh chives, chopped
• 1 small garlic clove, grated
• 1/4 tsp salt
• Black pepper

Instructions:

1. Beat the cream cheese, sour cream, chives, garlic, salt and pepper until smooth.
2. Spoon or pipe into the pepper halves.
3. Sprinkle with extra chives.
4. Chill 15 minutes before serving.

2. Taco Stuffed Mini Peppers

Seasoned ground beef and melty cheese baked in sweet pepper halves, then topped with sour cream and salsa.

It’s like a crunchy, low carb taco in one bite.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 lb ground beef
• 1 tbsp taco seasoning
• 2 tbsp water
• 1 cup shredded Mexican cheese
• Sour cream, salsa and cilantro for topping

Instructions:

1. Preheat the oven to 400°F.
2. Brown the beef, drain, and stir in taco seasoning and water.
3. Fill the peppers with beef and top with cheese.
4. Bake 10 to 12 minutes until melted.
5. Top with sour cream, salsa and cilantro.

3. Turkey Bacon Ranch Mini Pepper Poppers

All the flavor of jalapeño poppers without the heat: cream cheese, cheddar, ranch and crispy turkey bacon in sweet pepper halves.

Kids who won’t touch jalapeños will eat a whole plate of these.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 8 oz cream cheese, softened
• 1 cup shredded cheddar
• 1 tbsp ranch seasoning
• 6 slices turkey bacon, cooked and crumbled
• 1 green onion, sliced

Instructions:

1. Preheat the oven to 400°F.
2. Mix the cream cheese, cheddar, ranch seasoning and half the turkey bacon.
3. Fill the peppers.
4. Bake 12 to 15 minutes until golden on top.
5. Sprinkle with the remaining turkey bacon and green onion.

4. Buffalo Chicken Stuffed Mini Peppers

Creamy buffalo chicken dip baked inside sweet mini peppers.

It’s a game-day favorite with all the flavor of wings and none of the mess.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 1/2 cups cooked chicken, shredded
• 4 oz cream cheese, softened
• 1/4 cup buffalo sauce
• 2 tbsp ranch dressing
• 1/2 cup shredded mozzarella
• 2 tbsp blue cheese crumbles (optional)
• Green onions

Instructions:

1. Preheat the oven to 400°F.
2. Mix the chicken, cream cheese, buffalo sauce and ranch.
3. Fill the peppers and top with mozzarella.
4. Bake 12 to 15 minutes.
5. Top with blue cheese and green onions.

5. Pizza Stuffed Mini Peppers

Mini peppers filled with marinara, mozzarella and little beef pepperoni slices, then baked like tiny pizzas.

They’re a low carb pizza night snack the whole family will love.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• 24 mini beef pepperoni slices
• 1/4 cup parmesan
• 1 tsp Italian seasoning
• Fresh basil

Instructions:

1. Preheat the oven to 400°F.
2. Spoon a little pizza sauce into each pepper.
3. Top with mozzarella and beef pepperoni.
4. Sprinkle with parmesan and Italian seasoning.
5. Bake 10 to 12 minutes and top with basil.

6. Philly Cheesesteak Stuffed Mini Peppers

Thinly sliced steak, sautéed onions and melty provolone stuffed into sweet pepper halves.

All the flavor of a cheesesteak sandwich in a bite-size appetizer.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 lb shaved beef or thin-sliced ribeye, chopped
• 1/2 onion, finely diced
• 4 oz mushrooms, finely chopped
• 1 tbsp butter
• 1 tsp Worcestershire sauce
• 6 slices provolone, cut into small squares

Instructions:

1. Preheat the oven to 400°F.
2. Cook the onion and mushrooms in butter for 5 minutes.
3. Add the beef and Worcestershire and cook 2 to 3 minutes.
4. Fill the peppers and top with provolone.
5. Bake 10 minutes until the cheese melts.

7. Spinach Artichoke Stuffed Mini Peppers

Your favorite creamy spinach artichoke dip baked inside crunchy pepper halves.

It’s a party dip you can pick up with your fingers.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 4 oz cream cheese, softened
• 1/4 cup sour cream
• 1/2 cup chopped artichoke hearts
• 1/2 cup frozen spinach, thawed and squeezed dry
• 1/2 cup shredded mozzarella
• 1/4 cup parmesan
• 1 garlic clove, grated

Instructions:

1. Preheat the oven to 375°F.
2. Mix the cream cheese, sour cream, artichokes, spinach, garlic and half the cheeses.
3. Fill the peppers.
4. Top with the remaining cheese.
5. Bake 15 minutes until golden and bubbly.

8. Goat Cheese, Honey and Walnut Stuffed Mini Peppers

Tangy goat cheese in sweet peppers, drizzled with honey and topped with crunchy walnuts.

It’s an elegant-looking appetizer that takes 5 minutes to make.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 6 oz goat cheese, softened
• 2 oz cream cheese, softened
• 1 tsp fresh thyme
• 2 tbsp honey
• 1/4 cup walnuts, toasted and chopped
• Flaky salt

Instructions:

1. Mix the goat cheese, cream cheese and thyme.
2. Fill the peppers.
3. Serve cold, or bake at 400°F for 8 minutes.
4. Drizzle with honey.
5. Top with walnuts and a pinch of flaky salt.

9. Greek Feta and Herb Stuffed Mini Peppers

Whipped feta with lemon, dill and oregano, topped with chopped olives and cucumber.

They’re bright, salty and fresh, and great next to hummus and pita.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 6 oz feta
• 4 oz cream cheese, softened
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp fresh dill
• 2 tbsp kalamata olives, chopped
• 2 tbsp cucumber, finely diced

Instructions:

1. Blend the feta, cream cheese, lemon juice, oil and oregano until smooth.
2. Stir in the dill.
3. Pipe into the peppers.
4. Top with olives and cucumber.
5. Chill until serving.

10. Chicken Salad Stuffed Mini Peppers

Creamy chicken salad with celery and grapes spooned into crunchy pepper halves.

It’s a fresh, high-protein lunch or snack that packs well.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 2 cups cooked chicken, finely chopped
• 1/3 cup mayo or Greek yogurt
• 1 celery stalk, finely diced
• 1/3 cup red grapes, quartered
• 1 tsp dijon
• 1 tsp lemon juice
• Salt and pepper
• Fresh dill

Instructions:

1. Mix the chicken, mayo, celery, grapes, dijon and lemon juice.
2. Season with salt and pepper.
3. Spoon into the peppers.
4. Top with dill.
5. Chill until ready to serve.

11. Tuna Salad Stuffed Mini Peppers

Classic tuna salad with pickles and a little mustard, served in sweet pepper boats.

Swap them in for crackers for a crunchy, low carb lunch.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 2 cans (5 oz) tuna, drained
• 1/4 cup mayo
• 1 tbsp dill pickle relish
• 1 celery stalk, finely diced
• 1 tsp dijon
• 1 tsp lemon juice
• Paprika and chives

Instructions:

1. Flake the tuna into a bowl.
2. Mix in the mayo, relish, celery, dijon and lemon juice.
3. Season with salt and pepper.
4. Fill the peppers.
5. Sprinkle with paprika and chives.

12. Pimento Cheese Stuffed Mini Peppers

Southern pimento cheese piled into sweet mini peppers for a two-ingredient-style party snack.

Homemade pimento cheese is easy, but store-bought works in a pinch.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 2 cups sharp cheddar, finely shredded
• 4 oz cream cheese, softened
• 1/4 cup mayo
• 1 jar (4 oz) diced pimentos, drained
• 1/4 tsp garlic powder
• Pinch of cayenne

Instructions:

1. Beat the cream cheese and mayo until smooth.
2. Stir in the cheddar, pimentos, garlic powder and cayenne.
3. Fill the peppers.
4. Serve cold or bake at 400°F for 8 minutes.
5. Sprinkle with paprika.

13. Shrimp and Cream Cheese Stuffed Mini Peppers

Chopped shrimp folded into a lemony herb cream cheese and baked until warm and bubbly.

They’re a little fancy, but still easy enough for any party.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 lb cooked shrimp, chopped
• 6 oz cream cheese, softened
• 1/4 cup parmesan
• 1 tsp Old Bay seasoning
• 1 tsp lemon zest
• 1 garlic clove, grated
• 1 tbsp parsley

Instructions:

1. Preheat the oven to 400°F.
2. Mix the cream cheese, parmesan, Old Bay, lemon zest and garlic.
3. Fold in the shrimp.
4. Fill the peppers and bake 10 to 12 minutes.
5. Top with parsley.

14. Crab Rangoon Stuffed Mini Peppers

The sweet, creamy crab rangoon filling you love, baked in peppers instead of fried wontons.

Drizzle with sweet chili sauce for that takeout flavor.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 6 oz lump or imitation crab, chopped
• 6 oz cream cheese, softened
• 2 green onions, sliced
• 1 tsp soy sauce
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 cup shredded mozzarella
• Sweet chili sauce

Instructions:

1. Preheat the oven to 400°F.
2. Mix the crab, cream cheese, green onions, soy sauce, Worcestershire and garlic powder.
3. Fill the peppers and top with mozzarella.
4. Bake 12 minutes until golden.
5. Drizzle with sweet chili sauce.

15. Hummus and Feta Stuffed Mini Peppers

Creamy hummus piped into crunchy peppers and topped with feta, cucumber and a drizzle of olive oil.

It’s a fast, healthy snack for lunchboxes or a Mediterranean snack board.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup hummus
• 1/4 cup crumbled feta
• 1/4 cup cucumber, finely diced
• 2 tbsp red onion, finely diced
• 1 tbsp olive oil
• Pinch of paprika or za’atar

Instructions:

1. Pat the pepper halves dry.
2. Pipe or spoon hummus into each one.
3. Top with feta, cucumber and red onion.
4. Drizzle with olive oil.
5. Sprinkle with paprika or za’atar.

16. Caprese Stuffed Mini Peppers

Mini mozzarella pearls, cherry tomatoes and basil tucked into sweet peppers with a balsamic glaze drizzle.

They’re fresh and colorful and look great on a party platter.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup mozzarella pearls
• 1 cup cherry tomatoes, quartered
• 8 fresh basil leaves, sliced
• 1 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper

Instructions:

1. Toss the mozzarella, tomatoes, basil, oil, salt and pepper.
2. Spoon into the pepper halves.
3. Serve cold, or roast at 400°F for 8 minutes for a warm version.
4. Drizzle with balsamic glaze right before serving.

17. Quinoa Black Bean Stuffed Mini Peppers

A Tex-Mex filling of quinoa, black beans, corn and salsa topped with melted cheese.

They’re vegetarian, filling and great for meal prep snacks.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup cooked quinoa
• 1/2 cup black beans, rinsed
• 1/2 cup corn
• 1/3 cup salsa
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 cup shredded pepper jack or cheddar
• Cilantro and lime

Instructions:

1. Preheat the oven to 400°F.
2. Mix the quinoa, beans, corn, salsa, cumin and chili powder.
3. Fill the peppers and top with cheese.
4. Bake 12 to 15 minutes.
5. Finish with cilantro and a squeeze of lime.

18. Cheeseburger Stuffed Mini Peppers

Seasoned ground beef, cheddar, diced pickles and a drizzle of burger sauce in sweet pepper halves.

They taste just like a cheeseburger, without the bun.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 lb ground beef
• 1/4 onion, finely diced
• 1 tsp Worcestershire sauce
• 1 cup shredded cheddar
• 2 tbsp diced pickles
• 2 tbsp mayo
• 1 tbsp ketchup
• 1 tsp mustard

Instructions:

1. Preheat the oven to 400°F.
2. Brown the beef with onion and Worcestershire and drain.
3. Fill the peppers and top with cheddar.
4. Bake 10 to 12 minutes.
5. Mix the mayo, ketchup and mustard, drizzle on top and add pickles.

19. Everything Bagel Stuffed Mini Peppers

Whipped cream cheese and everything bagel seasoning in crunchy sweet peppers.

They taste like a bagel with cream cheese, minus the carbs. They’re great for breakfast or brunch.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 8 oz whipped cream cheese
• 1 green onion, finely sliced
• 2 tbsp everything bagel seasoning

Instructions:

1. Mix the cream cheese and green onion.
2. Pipe into the pepper halves.
3. Sprinkle generously with everything bagel seasoning.
4. Serve right away or chill up to 6 hours.

20. Mac and Cheese Stuffed Mini Peppers

Creamy mac and cheese baked inside pepper halves with a crunchy breadcrumb top.

Use small pasta like ditalini or mini shells so it fits in the peppers.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup ditalini or mini shells, cooked
• 1 tbsp butter
• 1 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar
• 1/4 tsp mustard powder
• 2 tbsp panko
• 1 tbsp parmesan

Instructions:

1. Preheat the oven to 400°F.
2. Melt the butter, whisk in flour, then milk, and simmer until thick.
3. Stir in cheddar, mustard powder and pasta.
4. Fill the peppers and top with panko and parmesan.
5. Bake 12 to 15 minutes until golden.

21. Turkey Sausage and Cheddar Stuffed Mini Peppers

Browned turkey sausage mixed with cream cheese and cheddar, baked until golden.

They’re hearty and savory, and they disappear fast at parties.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1/2 lb ground turkey sausage
• 4 oz cream cheese, softened
• 1 cup shredded cheddar
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes
• Parsley

Instructions:

1. Preheat the oven to 400°F.
2. Brown the turkey sausage and drain.
3. Mix with the cream cheese, half the cheddar, garlic powder and pepper flakes.
4. Fill the peppers and top with the remaining cheddar.
5. Bake 12 to 15 minutes and garnish with parsley.

22. Ricotta Pesto Stuffed Mini Peppers

Creamy ricotta swirled with basil pesto and parmesan, baked until warm and golden.

They’re light, fragrant and perfect for a garden party.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 cup whole milk ricotta
• 3 tbsp basil pesto
• 1/4 cup parmesan
• 1 tsp lemon zest
• 1/4 cup shredded mozzarella
• 2 tbsp pine nuts, toasted

Instructions:

1. Preheat the oven to 400°F.
2. Mix the ricotta, pesto, parmesan and lemon zest.
3. Fill the peppers and top with mozzarella.
4. Bake 10 to 12 minutes.
5. Sprinkle with pine nuts.

23. Garlic Herb Cheese Stuffed Mini Peppers

Creamy cheese blended with fresh garlic, parsley, dill and chives for a fresh no-bake bite.

Make the filling a day ahead so the herbs have time to flavor the cheese.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 8 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 garlic clove, grated
• 1 tbsp parsley, chopped
• 1 tbsp dill, chopped
• 1 tbsp chives, chopped
• 1/4 tsp black pepper

Instructions:

1. Beat the cream cheese and butter until fluffy.
2. Stir in the garlic, herbs and pepper.
3. Chill 30 minutes to let the flavors blend.
4. Pipe into the peppers.
5. Garnish with extra herbs.

24. Egg Salad Stuffed Mini Peppers

Creamy egg salad with a little mustard and dill spooned into colorful pepper halves.

It’s a fun twist on deviled eggs and a great protein snack.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 6 hard-boiled eggs, chopped
• 1/4 cup mayo
• 1 tsp dijon
• 1 tbsp fresh dill or chives
• 1 tsp lemon juice
• Salt, pepper and paprika

Instructions:

1. Mash the eggs with mayo, dijon and lemon juice.
2. Stir in the dill and season with salt and pepper.
3. Spoon into the peppers.
4. Sprinkle with paprika.
5. Chill until serving.

25. BBQ Pulled Chicken Stuffed Mini Peppers

Smoky BBQ pulled chicken and melted cheddar baked in sweet peppers, then topped with green onions.

Use rotisserie chicken and they’re ready in 20 minutes.

Ingredients:

• 12 mini sweet peppers, halved and seeded
• 1 1/2 cups rotisserie chicken, shredded
• 1/3 cup BBQ sauce
• 1 cup shredded cheddar or smoked gouda
• 2 tbsp red onion, finely diced
• 2 green onions, sliced
• Ranch for drizzling

Instructions:

1. Preheat the oven to 400°F.
2. Toss the chicken with the BBQ sauce.
3. Fill the peppers and top with cheese and red onion.
4. Bake 10 to 12 minutes.
5. Top with green onions and a drizzle of ranch.

Helpful Tools for Stuffed Mini Peppers

These are a few handy tools that make prepping and serving stuffed peppers faster, especially for a crowd.

• Piping Bags and Tips: Fill a whole tray of peppers in a couple of minutes.
• Mini Pepper Grill Rack: Holds peppers upright so the filling stays put in the oven or on the grill.
• Grapefruit Spoon Set: The serrated tip scrapes out seeds and ribs easily.
• Appetizer Serving Platter: Shows off colorful peppers on a party table.
• Rimmed Sheet Pans: For baking a big batch at once.

Stuffed mini peppers are one of the easiest party foods you can make, and they always look colorful and fun on the table. Mix a couple of cold fillings with a couple of baked ones for a spread everyone will love.

Save this list for your next party, game day or snack board.