Cream Cheese Stuffed Mini Peppers with Cheddar and Chives

Name: Cream Cheese Stuffed Mini Peppers with Cheddar and Chives
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 12 peppers (about 12 oz) (340 g) mini sweet peppers, rinsed and dried, halved lengthwise through the stem, seeds and white ribs removed (leave the stem on); 8 oz (225 g) full-fat block cream cheese, softened to room temperature; ¾ cup (about 3 oz) (85 g) sharp cheddar cheese, finely grated from a block; 3 tablespoons (9 g) fresh chives, thinly sliced, plus 1 teaspoon extra for garnish; ½ teaspoon (1½ g) garlic powder; ¼ teaspoon (1½ g) fine salt, plus more to taste; black pepper, freshly ground, to taste; ¼ teaspoon (½ g) smoked paprika, for dusting (optional)

From the MyKitchenBank Kitchen

Crisp, sweet mini peppers filled with a tangy, creamy cheddar-chive filling. No cooking, 20 minutes of work, and they're best made ahead and served cold.

Prep: 20 min
Cook: —
Wait: 30 min
Total: 50 min
Makes: 24 stuffed pepper halves (12 peppers)

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Ingredients

8 servings

12 peppers (about 12 oz) (340 g) mini sweet peppers, rinsed and dried, halved lengthwise through the stem, seeds and white ribs removed (leave the stem on)
8 oz (225 g) full-fat block cream cheese, softened to room temperature
¾ cup (about 3 oz) (85 g) sharp cheddar cheese, finely grated from a block
3 tablespoons (9 g) fresh chives, thinly sliced, plus 1 teaspoon extra for garnish
½ teaspoon (1.5 g) garlic powder
¼ teaspoon (1.5 g) fine salt, plus more to taste
black pepper, freshly ground, to taste
¼ teaspoon (0.5 g) smoked paprika, for dusting (optional)

Equipment (7)

Cutting board and small sharp paring knife
Medium mixing bowl
Rubber spatula or sturdy spoon
Box grater
Small spoon or piping bag (or zip-top bag with corner snipped)
Serving platter
Plastic wrap or airtight container

Steps

Before you start

Set the cream cheese out for 30–45 minutes so it is soft enough to beat smooth without lumps.
Use full-fat block cream cheese, not whipped or tub-style, so the filling holds its shape when piped or spooned.
Grate the cheddar from a block; pre-shredded cheese has anti-caking starch that makes the filling gritty.
Choose peppers that are straight and about 4 inches (10 cm) long so they sit flat and hold plenty of filling.

1
Prep the peppers
- Rinse the peppers and dry them thoroughly.
- With a paring knife, slice each pepper in half lengthwise, cutting straight through the stem so each half keeps a bit of stem.
- Scrape out the seeds and white ribs with the tip of a small spoon or knife.
- You should have 24 boat-shaped halves.
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Ready when: Halves are clean inside with no loose seeds and sit open like small boats.
Tip: Pat the insides dry with a paper towel; moisture makes the filling slide out and turns it watery.
2
Grate the cheddar
- Finely grate the cheddar on the small holes of a box grater until you have about 3/4 cup (85 g).
- Slice the chives thinly with a sharp knife.
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Ready when: Cheddar is in fluffy, fine shreds; chives are in thin rings.
Tip: Fine shreds blend into the filling so it pipes and spoons smoothly.
3
Beat the cream cheese
- Put the softened cream cheese in a medium bowl.
- Beat vigorously with a rubber spatula or spoon for about 1 minute until completely smooth, with no lumps and a creamy, spreadable texture.
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Ready when: The cream cheese looks glossy and smooth and drags off the spatula in a soft ribbon.
Tip: If the cream cheese is still cold, microwave it in a bowl for 8–10 seconds, no longer, or it will turn runny.
4
Mix the filling
- Add the cheddar, 3 tablespoons chives, garlic powder, 1/4 teaspoon salt, and several grinds of black pepper to the cream cheese.
- Stir until evenly combined.
- Taste a small spoonful and add a pinch more salt if needed; remember the peppers are unsalted and mild.
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Ready when: Filling is thick, speckled with green, and holds a spoon-shaped mound.
5
Fill the peppers
- Spoon about 1 heaping tablespoon (about 20 g) of filling into each pepper half, or transfer the filling to a piping bag or zip-top bag with a 1/2-inch (1 cm) corner snipped and pipe it in.
- Mound it slightly above the rim and smooth the top with the back of a small spoon.
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Ready when: Each half is generously filled with a gently domed top and no air gaps in the tip.
Tip: Press the filling firmly into the narrow tip first so there are no hollow pockets.
6
Garnish and chill
- Arrange the stuffed peppers in a single layer on a platter.
- Sprinkle with the remaining 1 teaspoon chives and a light dusting of smoked paprika, if using.
- Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
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Ready when: Filling is cold and firm to a light touch and no longer sticks to a finger.
Tip: Keep the wrap from touching the filling so the tops stay neat.

Good to know

Tips

Choose a mix of red, orange and yellow peppers for a colorful platter; they taste nearly identical.
Trim a very thin slice from the rounded bottom of any wobbly pepper half so it sits flat.
Stuff the peppers just before the chill rest if you are short of time; 30 minutes in the fridge is the minimum for a firm filling.
For a spicier version, stir in 1/4 teaspoon cayenne or 1 tablespoon finely minced pickled jalapeño (pat dry first).

Make ahead

"Stuff the peppers up to 24 hours ahead, cover, and refrigerate. For the crispest peppers and freshest chive color, add the garnish just before serving. The filling alone can be made up to 3 days ahead and kept covered in the refrigerator; stir before using."

Storage & reheating

"Room temperature: up to 2 hours (1 hour if above 90°F/32°C). Refrigerator: up to 3 days in an airtight container in a single layer; the peppers soften slightly over time. Freezer: not recommended, as the peppers turn limp and the filling can separate. Serve cold, straight from the fridge; no reheating needed."

Substitutions

fresh chives → thinly sliced green onion tops. Use the same amount; the flavor is slightly sharper.
sharp cheddar cheese → pepper jack or Gouda, finely grated. Pepper jack adds mild heat; Gouda gives a smoother, sweeter flavor.
full-fat block cream cheese → mascarpone mixed with 2 tablespoons plain Greek yogurt. Gives a milder, softer filling; chill longer for it to firm up.
garlic powder → 1 small garlic clove, grated very finely. Stronger and sharper; use only 1 small clove and let the filling rest 15 minutes.