Stuffed Mini Peppers Recipe

stuffed mini peppers

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Servings: 6 servings
Yield: 12 peppers
Nutrition Facts (per serving)
252 Calories
21g Fat
10g Carbs
7g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 252
% Daily Value*
Total Fat 21g 27%
Saturated Fat 11g 53%
Cholesterol 53mg 18%
Sodium 430mg 19%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 9%
Total Sugars 5g
Protein 7g
Vitamin C 96mg 479%
Calcium 153mg 12%
Iron 1mg 3%
Potassium 305mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These little stuffed peppers are sure to please friends and family. The naturally sweet mini peppers are filled with a savory mixture of cream cheese and finely chopped vegetables. Ranch dressing mix and a small amount of mayonnaise flavor the stuffing mixture, while the crisp-tender sweet peppers add tantalizing contrast.

The stuffing mixture is delicious as a stand-alone cold dip, as well. Serve it in a bowl with sliced mini peppers and other vegetable dippers or crackers. The recipe makes about 24 filled appetizer peppers and can easily be scaled up for a crowd.


  • 12 mini bell peppers

  • 8 ounces cream cheese, softened

  • 2 tablespoons mayonnaise

  • 1/2 (1-ounce) package dry ranch dressing mix, (1 1/2 tablespoons)

  • 1/4 teaspoon black pepper

  • 3/4 cup broccoli, finely chopped

  • 2 tablespoons red bell pepper, finely chopped

  • 1/2 carrot, finely shredded (about 2 tablespoons)

  • 2/3 cup cheddar cheese, shredded

Steps to Make It

  1. Gather the ingredients.

    ingredients for stuffed mini peppers
    The Spruce / Diana Rattray
  2. Preheat the oven to 400 F. Line rimmed baking sheets with parchment paper or foil.

    prepared baking sheet
    The Spruce / Diana Rattray
  3. Slice the peppers in half lengthwise.

    mini peppers sliced
    The Spruce / Diana Rattray
  4. With a melon ball scoop or small spoon, scrape out the seeds and soft ribs. Repeat with the remaining peppers.

    scooping seeds out of mini peppers
    The Spruce / Diana Rattray
  5. Arrange the peppers, cut side up, on the prepared baking sheets.

    mini peppers halved on the baking sheet
    The Spruce / Diana Rattray
  6. In a mixing bowl with an electric mixer, beat the softened cream cheese with the mayonnaise, ranch dressing mix, and black pepper until smooth and well blended.

    cream cheese and ranch dressing are mixed
    The Spruce / Diana Rattray
  7. Fold in the broccoli, chopped red bell pepper, and grated carrot.

    chopped vegetables are added to the stuffing mixture
    The Spruce / Diana Rattray
  8. Fill each pepper half with the cream cheese mixture.

    mini peppers with stuffing ready to bake
    The Spruce / Diana Rattray
  9. Bake the peppers for 10 minutes. Sprinkle shredded cheddar cheese over the peppers and return them to the oven for 1 to 2 minutes longer, or until the cheese melts.

    stuffed mini peppers on baking sheet
    The Spruce / Diana Rattray
  10. Remove the peppers from the oven and arrange them on a tray or platter. Serve stuffed mini peppers warm.

    stuffed mini peppers with melted cheese topping
    The Spruce / Diana Rattray


  • If you don't have the dry dressing mix, it's easy to make a substitute. In a bowl, combine 1/4 cup of buttermilk powder with 2 teaspoons of dried parsley flakes, 1 1/2 teaspoons of onion powder, 1 teaspoon of chopped chives, 3/4 teaspoon of dried dill, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt. The mixture makes the equivalent of about 2 packets of dry ranch-style dressing mix.
  • For a cocktail party, plan on about 8 to 12 appetizer items per person. For small parties of 8 to 10 people, offer 3 types of appetizers. For a larger party with 14 to 16 guests, offer at least 4 types of appetizers.

Recipe Variations

  • For a smoky flavor, add a few tablespoons of crumbled, cooked bacon to the filling mixture.
  • Add about 2 tablespoons of finely chopped shredded cheddar cheese to the filling for sharper cheese flavor.
  • For mild heat, add a pinch of ground cayenne pepper to the filling.
  • Replace the mayonnaise with sour cream.
  • Replace the shredded carrot with chopped fresh chives or finely chopped green onions.