There’s something about the vibrant colors of mini bell peppers that reminds me of fall markets back home in Tuscany. Their sweetness, their crunch, it’s like they were made for cozy gatherings. This recipe for Cheddar-Stuffed Mini Bell Peppers is my go-to when I want something comforting, colorful, and crowd-pleasing, whether for game day snacks or a warm autumn appetizer.
Cheddar-Stuffed Mini Bell Peppers hold a special place in my kitchen. They blend bold flavor with simplicity, making them a reader favorite for years. Whether you’re gluten-free by choice or necessity, this dish gives you the creamy, cheesy satisfaction without compromise.
From Sunday football spreads to cozy weeknight dinners, these little peppers bring a lot to the table, and today, I’ll walk you through every step. We’ll cover the ingredients, step-by-step instructions, smart tips, creative variations, and how to store leftovers.
And if you’re already planning a fall spread, pair these with Mini Pumpkin Fritters or Avocado Deviled Eggs for the ultimate gluten-free snack board.
Cheddar Stuffed Mini Bell Peppers: Easy, Gluten Free Fall Favorite
Equipment
- mixing bowl
- baking sheet
- parchment paper
- knife
- spoon
- olive oil spray
Ingredients
- 15–20 mini bell peppers (assorted colors)
- 1.5 cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 garlic clove, finely grated
- 0.5 tsp smoked paprika
- 0.25 tsp black pepper
- 1 tsp dried parsley
- olive oil spray
- optional: finely chopped green onions or chives
- optional: crumbled cooked turkey bacon
- optional: chopped jalapeño for heat
Instructions
- Wash and dry mini bell peppers. Slice each one in half lengthwise and remove seeds and membranes. Arrange cut-side up on a parchment-lined baking sheet.
- In a bowl, mix cheddar, cream cheese, garlic, paprika, pepper, and parsley until smooth. Fold in optional add-ins like bacon or chives if using.
- Fill each pepper half with a heaping spoonful of the mixture. Lightly spray the tops with olive oil.
- Bake at 375°F (190°C) for 15–20 minutes, until peppers soften and tops are golden. Let cool slightly before serving.
Notes
Nutrition
Ingredients You’ll Need
Before we dive in, gather these easy-to-find ingredients. Choose fresh mini peppers that feel firm and glossy.
Ingredients List
- 15–20 mini bell peppers (assorted colors)
- 1 ½ cups shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 garlic clove, finely grated
- ½ tsp smoked paprika
- ¼ tsp black pepper
- 1 tsp dried parsley
- Olive oil spray
Optional add-ins:
- Finely chopped green onions or chives
- Crumbled cooked turkey bacon
- Jalapeño for heat
Want to turn this into a kid-friendly snack board? Serve alongside gluten-free snack bars or cucumber cups with herbed cream cheese for a colorful, balanced platter.
Step-by-Step Instructions
This recipe is quick to assemble and perfect for making ahead. Here’s how to do it.
1. Prep the Peppers
Wash and dry your mini bell peppers. Slice each one in half lengthwise and remove the seeds and membranes using a small spoon or your fingers.
Place them cut-side up on a parchment-lined baking sheet.
2. Mix the Filling
In a mixing bowl, combine the shredded cheddar, cream cheese, garlic, paprika, pepper, and parsley. Use a fork or hand mixer to blend until smooth.
If you’re adding extras like bacon or chives, fold them in now.
3. Stuff and Bake
Spoon the mixture into each pepper half, mounding slightly. Don’t overpack, but give each one a generous scoop.
Lightly spray the tops with olive oil spray. This helps the cheese brown and bubble beautifully.
Bake at 375°F (190°C) for 15–20 minutes or until the peppers are slightly soft and the tops golden brown.
Let cool for 5 minutes before serving.
Hosting a cozy dinner? These pair well with a bowl of quick gluten-free soup or gluten-free casserole for the full comfort food experience.
Tips for Cheesy, Crispy Success
Stuffed peppers are straightforward, but these tips will make them foolproof:
- Use freshly shredded cheddar: It melts better than pre-packaged.
- Soften your cream cheese: Let it sit out for 30 minutes before mixing.
- Don’t overbake: You want the peppers to hold their shape with a slight bite.
- Line your tray: Use parchment paper or a silicone mat for easy cleanup.
- Add crunch: Top with crushed gluten-free crackers or a bit of gluten-free mozzarella stick breadcrumb topping.
Creative Variations to Try
This recipe is endlessly adaptable. Here are a few seasonal or dietary twists to consider:
Gluten-Free & Dairy-Free Option
Swap in dairy-free cheddar and cream cheese. There are great cashew- and coconut-based cheeses that melt beautifully. Just check the label for meltability and gluten-free certification.
Mediterranean Style
Add chopped sun-dried tomatoes, olives, and a sprinkle of crumbled feta to the filling for a Greek-inspired version.
Tex-Mex Peppers
Add black beans, jalapeños, and a touch of taco seasoning. Serve with turkey meatballs for a spicy protein boost.
If you’re prepping a party platter, these also go well with gluten-free party appetizers or veggie-forward dips.
How to Store and Reheat Leftovers
These peppers reheat like a dream and can even be made ahead for gatherings.
- Refrigerator: Store in an airtight container for up to 4 days.
- Reheat: Warm in a 350°F oven or toaster oven for 8–10 minutes.
- Freezing: Not ideal. The peppers get watery and the cheese may separate.
Tip: Make the filling ahead of time and refrigerate. You can stuff and bake the peppers just before guests arrive.
FAQ About Cheddar-Stuffed Mini Bell Peppers
1. Can I make Cheddar-Stuffed Mini Bell Peppers ahead of time?
Yes! You can prepare the filling and even stuff the peppers a day in advance. Cover and refrigerate until ready to bake.
2. Are mini bell peppers gluten-free?
Yes, naturally! Just be sure your cheese and seasonings are labeled gluten-free if you’re highly sensitive.
3. What can I substitute for cream cheese?
Try ricotta or a dairy-free alternative. A spoonful of plain Greek yogurt can add tang too.
4. Can I grill these instead of baking?
Absolutely. Place stuffed peppers on a grill pan over medium heat. Cover and grill for 8–10 minutes or until the cheese melts and peppers soften.
Final Thoughts
Cheddar-Stuffed Mini Bell Peppers are everything you want in a fall recipe: rich flavor, cozy vibes, easy prep, and gluten-free goodness. They’re naturally beautiful, irresistibly cheesy, and endlessly adaptable for any season or dietary preference.
So the next time you’re planning a party platter, packing a lunchbox, or just need something satisfying to snack on, these little stuffed peppers are the answer.
If you loved this recipe, you might also enjoy Cottage Cheese Wraps or Gluten-Free Chicken Tenders for more protein-packed snacks that don’t compromise on flavor.