This recipe for garlic and herb Cream Cheese Stuffed Peppers makes a flavorful starter perfect as an antipasti platter or any party spread.
Prepared and ready to serve in under 30 minutes it’s a no brainer appetizer for your guests!
This is such a delicious, simple recipe that’s a real crowd-pleaser. It’s perfect to make ahead so you have more time to spend with your guests.
I love a pepper recipe if you do, why not try my Italian Stuffed Peppers, they’re not small and bitesize, but they are delicious!
I’ve seen these peppers stuffed with anything from goats cheese to feta, but I like cream cheese best, and the addition of garlic and herb is a really lovely combination, and the best part is they are super simple to make.
Why This Recipe Works
- Using peppadew peppers makes this an easy option for stunning dinner party appetizers.
- Mixing cream cheese with garlic and herbs is so simple but super tasty.
- This simple recipe can be adapted to any taste by adding different herbs and spices!
How To Make Cream Cheese Stuffed Peppers
- Mix the cream cheese, garlic and herbs.
- Put the cream cheese mixture in a piping bag.
- Pipe the mixture into the peppers.
- Serve and enjoy!
Step By Step Instructions
Mix the cream cheese, garlic and herbs and spoon into a piping bag.
Fill each pepper with the mixture
Serve and enjoy!
It’s that simple!
Erren’s Top Tips
- Experiment with herbs and spices, you can add paprika, chopped chives, anything you fancy.
- If you don’t have a piping bag you can roll up some baking parchment into a cone to pipe the cream cheese.
Make ahead and Freezing Instructions ❄
- Make Ahead: These stuffed peppers can easily be made ahead and kept in the fridge overnight. Just bring them out and serve!
- In The Fridge: Once prepared they can be stored in the fridge for up to three days.
- In the Freezer: I do not recommend storing these stuffed peppers in the freezer.
Other Great Appetizers
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Cream Cheese Stuffed Peppers
Ingredients
- 20-30 Peppadew piquante peppers
- 6 ounces cream cheese at room temperature
- 1 garlic clove minced
- 1 good handful fresh flatleaf parsley chopped
- salt and pepper to taste
Instructions
- In a bowl, combine cream cheese garlic and chopped parsley, stirring until evenly incorporated.
- Season to taste with salt and pepper.
- Add the mixture to a piping bag and pipe the filling into the peppers
- Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
Tips + Notes
- Experiment with herbs and spices, you can add paprika, chopped chives, anything you fancy.
- If you don’t have a piping bag you can roll up some baking parchment into a cone to pipe the cream cheese.
Nutrition Information:
*This is sponsored content written by me on behalf of Peppadew®. The opinions and text are all mine.*
Ree says
This recipe was super easy to make and was such a hit at dinner! Will make this often… would also like to try it with goat cheese but maybe different spices? Loved it!
Erren's Kitchen says
Hi, I’m glad it was such a hit! I think most herbs go well with goat’s cheese, dill, basil, rosemary, chives? Anything you have to hand or your favorite would work 🙂
Kathy says
Just curious, do you need to blot the peppers dry before filling them? Also, could one use the flavored Philadelphia cream cheese for the filling?
Erren says
You can blot them if you’d like and yes, you can use flavored cream cheese if you’d like.
Kristi says
We buy an olive tray just for these! And I just realized my neighbor planted these in our co-op garden. Do we need to marinate the pepper beforehand? The stuffed peppers are in an oil mixture when purchased from the store…
Erren's Kitchen says
I’ve never used fresh peppers, only jars, unfortunately, i cannot advise you on this! Please let me know how this goes as I might give this a try!
Lisa says
Kristi
I’m looking at my jar and the ingredients are: peppers, water, sugar, vinegar, ascorbic acid, salt and calcium chloride. I would think it’s about the same as pickled or marinated vegetables. The ascorbic acid will keep the color. I’m not sure what the calcium chloride would be unless it’s a preservative.
Kay Hughes says
Tremendously! The amazing recipe, Me and my family really enjoyed this recipe, and now I am making the different recipes from your site at weekend. Thank you, guys.https://salmonrecipes.org/baked-salmon/
Rebecca Reck says
Dear Erren,
I love this recipe so much that I featured it on my blog.
I’ve titled the post “The Best Real Food Recipes for Your Summer Grill Party.”
Here’s the link: http://motherslittlehelpers.net/the-best-real-food-recipes-for-your-summer-grill-party
Of course, I would love it if you’d share it!
Thank you for your lovely creation. I hope you have a fantastic day!
Sincerely,
Rebecca Reck | Mother’s Little Helpers
Erren says
Thanks so much, Rebecca! So glad you like it!
Brandy | Nutmeg Nanny says
These look delicious! Also love small bites for quick gatherings!
Amy @ Two Healthy Kitchens says
These look so delicious! (And really cute, too!) I loooove cream cheese, so these would make the perfect party appetizer! Plus “peppadew” is really fun to say! 😉
Jenni says
Such a great idea! These are sure to be a hit at any party!