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Cream Cheese Stuffed Baby Bell Peppers
4.5 from 549 votes

Cream Cheese Stuffed Baby Bell Peppers

These Cream Cheese Stuffed Baby Bell Peppers are mild, colorful mini peppers roasted briefly and filled with a creamy, seasoned cream cheese mixture including chopped walnuts and green onions. The stuffing blends cheese, nuts, garlic, and optional sriracha for a balance of creaminess and texture. The roasted peppers bring slight softness and deepen flavor, making these suitable as appetizers, snacks, or party bites.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 people
Calories: 114 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 12 bell peppers cut lengthwise and seeded, baby
  • 2 teaspoons grapeseed oil or olive oil
  • 1 cream cheese 8oz, package
  • 2 green onion finely chopped, stalks
  • 1 clove garlic minced
  • ½ teaspoon salt
  • 1 teaspoon sriracha optional
  • ½ cup walnuts chopped
  • black pepper ground

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.
  2. While the peppers are roasting, prepare your stuffing. Place the cream cheese, walnuts, garlic, salt, sriracha and black pepper in a bowl and mix until creamy (I used a fork to mash the ingredients together but I’m sure this can be done in a food processor or mixer). Add the green onion and fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.
  3. Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. There is enough stuffing here to really pack those suckers up, so you don’t need to worry about the amount of cream cheese you’re portioning out. If the cream cheese is very soft, place the baking sheet in the refrigerator for 15 minutes to allow it to set up. If not, pop the peppers in the oven and bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).
  4. Put on a pretty plate and serve to your friends.

Nutrition Information

Serving 1of 12 Calories 114kcal (6%) Carbohydrates 4g (1%) Protein 2g (4%) Fat 10g (15%) Fiber 1g (4%) Sugar 2g (4%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 114

% Daily Value*

Serving 1of 12
Calories 114kcal 6%
Carbohydrates 4g 1%
Protein 2g 4%
Fat 10g 15%
Fiber 1g 4%
Sugar 2g 4%

* Percent Daily Values are based on a 2,000 calorie diet.