Cream Cheese Stuffed Mini Peppers

These cream cheese stuffed mini peppers make a delicious, quick and easy appetizer or snack perfect for sharing!

They are crisp and spicy with a delicious, rich creamy filling of cream cheese mixed with cheddar, bacon bits and a bit of sriracha heat.

I love that they can be served cold or hot, quickly baked in the air fryer!

Colorful mini raw peppers stuffed with spicy cheddar Philadelphia cream cheese filling.

Ingredient notes

These are the ingredients you’ll need to make the keto mini stuffed peppers:

Gathered ingredients for mini peppers cream cheese appetizers.

Bacon bits or bacon crumbles: please use real bacon bits! I say this because there’s some weird imitation stuff out there (like, bacon flavored soy?) In doubt, please check the ingredient list.

Grated cheddar: I especially love the flavor of aged sharp cheddar in this recipe!

Garnish ideas for topping:

  • Smoked paprika
  • Chives or finely chopped spring onions
  • Fresh chopped cilantro
  • Chili flakes
  • Extra bacon bits
Keto spicy cheese pepper appetizer.

How to make

This is really a super simple, no-cook appetizer recipe! You just need to gather the ingredients and assemble in only 4 steps:

How to make stuffed spicy cream cheese mini peppers keto recipe step by step.
  1. Slice mini peppers lengthwise, remove all the seeds and membrane – the more space you create inside the pepper the more of the cream cheese filling you can fit in it!
  2. In a large bowl, add cream cheese, sour cream, grated cheddar, sriracha and bacon bits or crumbles. Mix them all really well, simply with a spoon or fork.
  3. Fill each mini pepper with the spicy cheese stuffing.
  4. Add garnishes to make it pretty if you like and serve!
Serving of keto cheese stuffed peppers.

Recipe variations

Air fryer mini peppers with cream cheese

These stuffed peppers are also delicious hot, baked in the air fryer for a short time!

To serve hot, simply space them out in the air fryer for 5-7 minutes at 190 °C (375 °F), or in the preheated oven at 190 °C (375 °F) for about 12 minutes.

Half bitten mini pepper appetizer with cheddar and bacon.

Use as bread spread

This cream cheese pepper stuffing mix is so deliciously cheesy and spicy that you might be thinking, I could just eat it as is… sans peppers!

And you can! It has the perfect texture to be used as a spread for keto bread and crackers. Just mix the filling and serve as a spicy cheddar spread – here are some ideas to serve it with:

Keto & gluten-free nut and seed Nordic bread

Flax meal and Parmesan cheese crackers

Bodybuilder flourless chicken bread

Turn it into a spicy cheddar dip

This cream cheese pepper stuffing is also great as a cheddar and bacon dip (creamy and crunchy!) but you’ll need to thin out the consistency first.

To make it into a cheese dip, increase the ratio of sour cream to cream cheese (use 2:1 sour cream to cream cheese, inverting the recipe proportion).

You can also use spreadable cream cheese instead of block cream cheese.

Raw mini bell peppers stuffed with cream cheese mix, garnished with spring onions.

Hot tips and FAQ

How to choose peppers

Choose baby peppers that are heavy for their size, with shiny, firm skin free of wrinkling. Fresh peppers are the best because they will be the crunchiest!

Also get organic peppers if you can, as all peppers and their baby/mini variations are often in the Dirty Dozen list (a yearly list of the produce with the highest amounts of pesticides).

Rinse well to reduce pesticides

As these peppers will be eaten raw in this no-cook appetizer recipe, make sure to give them a proper rinse. Especially if they are not organic, wash the peppers carefully to help remove pesticide residues.

Rinse well each mini pepper under running water and scrub with a vegetable brush (I use a natural coconut fiber brush).

Scrub all nooks and crannies, including the stem area, and dry out the peppers with a paper towel or clean tea towel before slicing them.

Cream cheese and cheddar stuffed baby peppers with a dusting of smoked paprika.

Don’t use pre-shredded cheese

To make the best stuffed pepper filling, avoid buying pre-shredded cheese.

These are generally thicker/harder and have a coating of starch (to prevent clumping) that doesn’t mix well.

If you grate it yourself, the cheese will combine much better with the other ingredients and make for a creamier, tastier and cheesier pepper stuffing.

Is sriracha keto

It’s about portion size – although sriracha contains some sugar, this whole recipe only takes one (or two) tablespoons of sriracha.

Divided into many stuffed peppers, this makes the net carbs per portion negligible.

A serving of cheddar and cream cheese stuffed baby peppers on a small plate.

Storage

You can prepare this cold appetizer in advance and leave refrigerated until it’s time to be served.

The mini stuffed peppers will keep well covered in plastic wrap in the fridge for 3 days.

If you just mixed the stuffing, for filling in the peppers later on or to use as a spread or dip, refrigerate it in an airtight container for up to one week.


Serving of keto cheese stuffed peppers.

Cream Cheese Stuffed Mini Peppers

5 from 2 votes
Bring color and flavor to the party: these spicy & sweet mini peppers stuffed with a mix of cream cheese, cheddar and bacon are the most epic keto appetizer!
Author: Pris Frank
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine American
Servings 34 appetizers

Ingredients
 

  • 16 ounces (454 g) mini sweet peppers about 16 to 18 peppers
  • 8 ounces (226 g) cream cheese softened
  • ½ cup (116 g) sour cream
  • ¾ cup (84 g) grated cheddar
  • cup (40 g) bacon bits or crumbles
  • 1 to 2 tablespoons sriracha spicy to taste

Garnish

  • 1 pinch smoked paprika
  • 1 to 2 teaspoons chives chopped or dried, or fresh chopped cilantro

Instructions
 

  • Slice 16 ounces mini sweet peppers in half by cutting them lengthwise with a sharp knife and remove the seeds and membrane inside the peppers.
  • In a large bowl, use a spoon to mix together 8 ounces cream cheese, 1/2 cup sour cream, 3/4 cup grated cheddar, 1/3 cup bacon bits or crumbles and 1 to 2 tablespoons sriracha. Mix until the filling is well combined, with uniform color.
  • Using a teaspoon, stuff the peppers with the spicy cream cheese mix. Use about 2-3 full teaspoons per pepper (depending on pepper size).
  • Garnish peppers with 1 pinch smoked paprika, and sprinkle 1 to 2 teaspoons chives. You can also use fresh chopped cilantro.
  • Serve immediately, or refrigerate covered in cling wrap for up to 3 days.

Notes

  • For a creamier, cheesier filling grate the cheese at home instead of buying a pack of pre-shredded cheese. These are coated in starch powder and don't combine as well.
  • You can use the pepper stuffing mix as a spicy cheese spread for keto bread or crackers as is, just store it in an airtight container for up to one week.
  • If you wish to have these mini peppers as hot appetizers, you can warm them up just before serving. Put them spaced out in the air fryer for 5-7 minutes at 190 °C (375 °F), or in the preheated oven at 190 °C (375 °F) for about 12 minutes.

Nutrition

Serving: 3appetizersCalories: 127kcalCarbohydrates: 3.6gProtein: 5gFat: 10.3gFiber: 1gNet Carbohydrates: 2.6g
Tried this recipe?Leave a comment and let us know how it was!

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