These stuffed sweet peppers are a perfect gluten-free addition to an appetizer spread. Filled with cream cheese, olives, dill, and red peppers, this appetizer is a perfect one-bite wonder.
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A while back, I had made something quite similar to this on a whim and when I had the opportunity to class them up a bit, I totally did!
I love these stuffed sweet peppers for a holiday party because they are so reminiscent of the old-fashioned Christmas lights to me! I think these truly reflect the feel of Christmas and will surely bring some holiday cheer to your appetizer spread.
What Are Sweet Mini Peppers
Sweet mini peppers are… sweet. mini. peppers. They have the same sweetness that is found in bell peppers but much smaller.
The seeds don’t contain much if any, capsaicin so they’re fine to eat but I chose to remove them for this particular recipe.
How Do You Make Cream Cheese Stuffed Peppers
Making these delicious mini pepper appetizers is quick and easy. Honestly, the longest part of this recipe is slicing all of the mini peppers in half.
You just need a handful of ingredients to pull this appetizer together.
What Can I Stuff These Peppers With
I really wanted these peppers to have a fun and festive feel to them, making them perfect for any party (but especially the holidays).
All of the ingredients are things that you probably have on hand already, making this easy to throw together.
For the stuffing, I wanted ingredients that complimented each other well but gave some fun texture and flavor to the sweet peppers.
- Dill
- Manzanilla Olives
- Roasted Red Peppers
- Cream Cheese
- Sriracha
I love how the dill adds a pop of green and reminds me of pine needles (only more delicious and not so floral) and the roasted red pepper reminds me of red confetti and red Christmas lights just sprinkled around in this cheesy filling!
I like to add a bit of Sriracha sauce to this mix, just to jazz up the flavors a bit. Feel free to add a dab of your favorite hot sauce to this mix.
Adding the cream cheese mix to the peppers is quite easy. I fitted my piping bag with a star tip, just to add visual interest to the appetizers rather than a smooth piping would.
It might be a little hard to find sweet peppers in the wintertime, try looking at specialty food stores because they might carry them. If, however, you are not able to find them, make this cheese mixture and serve with a veggie platter! Yum city!
I hope that you find this recipe super easy and delicious to enjoy! If you have loved this recipe, I’d love to hear all about it down below with a rating.
Happy eating!
These Stuffed Sweet Peppers would go great with these other appetizers:
For more holiday appetizers, check out 18+ Easy and Gourmet Holiday Party Appetizers
For a full holiday dinner, be sure to check out these posts:
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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Stuffed Sweet Peppers
These stuffed mini peppers are a perfect addition to an appetizer spread. Filled with cream cheese, olives, dill, and red peppers, this appetizer is a perfect one bite wonder.
Ingredients
- 1 pound sweet peppers
Cheese Stuffing
- 8 ounces cream cheese
- 1/2 each roasted pepper, small chopped and strained
- 1/4 cup manzanilla olives, chopped
- 1/4 cup dill, chopped
- 1/4 teaspoon Sriracha, or preferred hot sauce
Instructions
- Using a mixer with a paddle attachment, beat cream cheese until smooth.
- Add stuffing mix-in’s, folding with a spatula.
- Place stuffing into a baggie and cut one corner.
- Slice peppers in half and fill with cream cheese mixture.
Notes
Be sure to mix in the olives, pepper, and dill instead of combining in the beginning as the colors will bleed into the cheese and the specks won't be as pronounced.
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Nutrition Information
Yield 60 Serving Size 4Amount Per ServingCalories 16Total Fat 1gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 0gCholesterol 4mgSodium 19mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
This nutrition information is just an estimate.
These sure do look like Yum City! And so cute, on top of that!
I am so glad that you agree, Caroline!