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These everything bagel cream cheese stuffed peppers are perfect when you want a quick, no-cook appetizer or snack that feels a little special. The combo of creamy tangy filling with crunchy sweet peppers hits all the right notes for a light but satisfying bite.
I first made these when friends dropped by unannounced and needed something fast to serve. Since then they have been a go-to for casual get-togethers and weeknight nibbling.
Ingredients
- 20 mini sweet peppers: Choose firm peppers with bright colors for the best crunch and sweetness
- 8 ounces reduced-fat cream cheese: Softened for easy mixing but full fat works great for richness
- 1 cup light sour cream: Adds tang and smooth texture to balance the seasoning blend
- 2 tablespoons Everything Bagel seasoning blend: This is the star ingredient bringing in garlic, onion, sesame, poppy, and salt. Use a fresh jar to get the most vibrant flavor
Instructions
- Build The Cream Cheese Filling:
- In a large mixing bowl, stir together softened cream cheese, sour cream, and Everything Bagel seasoning until completely smooth. Make sure the cream cheese is soft enough to blend without lumps for that creamy texture in every bite.
- Fill The Peppers:
- Slice each mini pepper in half lengthwise and remove any seeds or membranes carefully so the cavity is clean. Using a spoon or small spatula, spread the cream cheese mixture into the pepper halves filling them generously but not overflowing.
- Add Extra Seasoning:
- If you like a little more flavor punch, sprinkle additional Everything Bagel seasoning on top of each filled pepper. This adds texture and boosts the savory notes right before serving.
- Chill Before Serving:
- Place the stuffed pepper halves in a single layer on a plate or in an airtight container and refrigerate for at least 30 minutes. Chilling helps the filling firm up a bit and deepens the flavors.
Everything Bagel seasoning is my favorite ingredient here because it transforms simple cream cheese into something wonderfully savory and crunchy. I remember making these for a backyard barbecue and everyone kept coming back for more.
Storage tips
Store the stuffed peppers in an airtight container in the fridge for up to 24 hours. The peppers stay crunchy best when eaten within the first day.
Ingredient swaps
Try swapping sour cream for Greek yogurt to add extra protein and a bit less fat. For a dairy-free version, use a plant-based cream cheese alternative and skip sour cream or use a suitable vegan substitute.
Serving ideas
These are great served fresh with crisp crackers or alongside crudités for a colorful appetizer platter. You can also add chopped fresh herbs like chives or parsley on top to brighten the flavors.
Fresh seasoning blends make a big difference here so buy in small amounts and keep sealed tightly. This recipe is an effortless crowd-pleaser with hardly any fuss.
Frequently Asked Recipe Questions
- → What types of peppers work best for this dish?
Mini sweet peppers are ideal for their natural sweetness and manageable size, making them perfect for bite-sized filling and easy serving.
- → Can I make this ahead of time?
Yes, these stuffed peppers can be prepared up to 24 hours in advance. Chilling helps the flavors meld together for a richer taste.
- → How can I add more depth of flavor?
Adding a pinch of garlic or onion powder to the cream cheese mixture enhances the overall flavor without overpowering the seasoning blend.
- → Is there a way to make this dish spicier?
For a kick, substitute sweet mini peppers with jalapeños or add a touch of cayenne pepper to the filling mix.
- → What can I use instead of reduced-fat cream cheese?
Full-fat cream cheese will provide a richer and creamier texture, making the filling more indulgent.