Mini bell peppers bring a spark of color to any spread—like edible confetti, but with more flavor and plenty of crunch. Every time I whip up a mini bell pepper appetizer, people notice. These little gems do the heavy lifting at my parties. Not only are they an appetizer, they’re a conversation starter. The sweetness, that crisp snap, the endless ways to fill them — there’s almost too much to say. You want a dish that brightens a table and disappears fast? This is it. You can go classic with stuffed mini bell peppers, or lean into drama with stuffed mini red peppers. Either way, you get rave reviews.

Active Time: 15 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

I like recipes that keep things straightforward, nothing wild or hard to find. Here’s what you need for a killer appetizer:

  • 12 mini bell peppers, as many colors as you can grab
  • 150g cream cheese, softened so it’s easy to mix
  • 50g feta, crumbled for a salty punch
  • Fresh chives, sliced fine
  • Parsley, just a tablespoon, chopped
  • Garlic clove, minced
  • Lemon zest, just a bit
  • Pinch of black pepper
  • Smoked paprika if you want a touch of mystery
  • Olive oil, a lazy drizzle

If you feel like riffing, swap in goat cheese or your favorite soft herb.

Instructions

Preparation

Peppers get a good rinse, then dried off so they don’t slip all over the place. Slice each one down the middle, lengthwise, and clear out the seeds and those pale ribs. Line them up on a tray.

In a bowl, mash cream cheese, feta, chives, parsley, garlic, zest, pepper, and smoked paprika. You want a mixture that holds together but spreads easily — something you’d want to swipe with a cracker.

Cooking

Spoon the filling into each pepper half. I don’t bother being too neat; rustic feels friendlier. Drizzle just a little olive oil on top, then send them into a hot oven—about 190°C. Twelve to fifteen minutes does the trick. Peppers soften around the edges, cheese turns dreamy, but everything keeps its shape. Too long and they get mushy, so keep an eye out.

Serving

Pile the stuffed peppers high on a platter. Top with more chopped herbs. I always bring extra to the table:

  • Baguette, lightly toasted
  • Veggie sticks, crisp and cold
  • Something bubbly — sparkling water or a light wine

Watch as the appetizer tray empties faster than you expect.

Nutritional Value Per One Serving

Nutrition Facts

Calories: 90
Total Fat: 6g
Saturated Fat: 3g
Cholesterol: 15mg
Sodium: 210mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugars: 4g
Protein: 3g

Tips and Variations

These stuffed mini bell peppers never stay the same twice in my kitchen:

  • Goat cheese for tang, or ricotta if you like it mellow
  • Sundried tomatoes or chopped olives stirred in
  • Jalapeño slices or chili flakes for those who like a kick

Conclusion

A solid appetizer draws people in before the meal even starts. That’s what these mini stuffed peppers do — colorful, crunchy, filled with flavor and a little show-off energy. They make the table look festive. They vanish before you know it. This is the appetizer I always want at my gatherings, and after one bite, you’ll get why.