Cream Cheese Stuffed Piquante Peppers are the perfect appetizer for any gathering. These sweet and mildly spicy piquante peppers are filled with a creamy, herbed cheese mixture, offering a burst of flavor in every bite. The rich cream cheese filling balances the subtle heat of the peppers, making these a crowd-pleasing treat. Quick and easy to prepare, these stuffed peppers are sure to become a favorite on your party platter.
Ingredients
20 piquante peppers (Peppadew®), drained
8 ounces (225 grams) cream cheese, softened
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the peppers: Drain the piquante peppers thoroughly, making sure the interiors are free of excess liquid.
Make the filling: In a medium bowl, combine the softened cream cheese, chopped parsley, chives, and garlic powder. Season with salt and freshly ground black pepper to taste. Mix everything until smooth and well-combined.
Stuff the peppers: Using a small spoon or piping bag, fill each piquante pepper with the herbed cream cheese mixture. Be sure not to overfill them, but make sure each pepper is generously stuffed.
Chill and serve: Arrange the stuffed peppers on a serving platter and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy as a delicious appetizer.
Servings and Timing
Servings: 20 stuffed peppers
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Variations
Cheese Options: For a twist, I like to add a bit of shredded cheddar or feta cheese to the cream cheese mixture.
Herb Substitutes: You can experiment with different fresh herbs such as basil or thyme for a unique flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the cream cheese filling if I want a spicier version.
Meat Version: If I want a heartier appetizer, I sometimes add a little crumbled bacon to the cream cheese mixture for an extra savory element.
Storage/Reheating
I recommend storing the stuffed peppers in an airtight container in the refrigerator. They’ll keep fresh for up to 3 days. I prefer to serve them cold, but if you want them warm, I suggest gently reheating them in the oven for a few minutes at a low temperature, ensuring the peppers don’t dry out.
FAQs
How can I make these stuffed peppers ahead of time?
I can easily prepare these stuffed peppers the day before my event. Just fill the peppers and refrigerate them overnight. They’ll be ready to serve when needed.
Can I use other types of peppers?
While piquante peppers are ideal for this recipe, I can also use mini bell peppers or jalapeños for a different flavor. Keep in mind that the heat level may vary with different peppers.
How do I know when the cream cheese is softened?
I like to leave the cream cheese out at room temperature for about 30 minutes before making the filling. If I’m in a hurry, I can microwave it in 10-second intervals until softened.
Can I freeze the stuffed peppers?
While freezing is possible, I find that the texture of the peppers can change once thawed. If I decide to freeze them, I suggest freezing them on a baking sheet first, then transferring them to a freezer bag for longer storage. Thaw them in the fridge before serving.
How can I make this recipe dairy-free?
To make these stuffed peppers dairy-free, I can swap the cream cheese for a dairy-free cream cheese alternative. There are many options available that still provide the creamy texture and flavor.
Conclusion
Cream Cheese Stuffed Piquante Peppers are the perfect bite-sized appetizer, combining creamy, tangy filling with the sweet and spicy punch of piquante peppers. They’re quick to make, packed with flavor, and always a hit at parties or gatherings. With endless customization options, this recipe is one that I’ll keep coming back to for years to come.
Recipe:
Cream Cheese Stuffed Piquante Peppers
- Total Time: 15 minutes
- Yield: 20 stuffed peppers
- Diet: Vegetarian
Description
Cream Cheese Stuffed Piquante Peppers are a flavorful appetizer featuring sweet and mildly spicy piquante peppers filled with a creamy, herbed cheese mixture. The blend of tangy cream cheese, fresh herbs, and a hint of spice makes these stuffed peppers a crowd-pleasing treat that’s perfect for any gathering or party. Easy to prepare in just 15 minutes, they offer a burst of flavor in every bite and can be customized with various herbs and spices to suit your taste.
Ingredients
20 piquante peppers (Peppadew®), drained
8 ounces (225 grams) cream cheese, softened
1 teaspoon fresh parsley, finely chopped
1 teaspoon fresh chives, finely chopped
½ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
Instructions
- Prepare the peppers: Drain the piquante peppers thoroughly, ensuring there’s no excess liquid inside.
- Make the filling: In a medium bowl, combine the softened cream cheese, chopped parsley, chives, and garlic powder. Season with salt and freshly ground black pepper to taste, then mix until smooth and well-combined.
- Stuff the peppers: Using a small spoon or piping bag, fill each piquante pepper with the herbed cream cheese mixture, being careful not to overfill.
- Chill and serve: Arrange the stuffed peppers on a serving platter, refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled and enjoy!
Notes
Cheese Variations: You can add shredded cheddar or feta to the cream cheese mixture for a twist.
Herb Substitutes: Experiment with basil or thyme for a unique flavor profile.
Spicy Kick: Add a pinch of red pepper flakes or a splash of hot sauce for extra heat.
Meat Version: Crumbled bacon can be added to the filling for a savory variation.
Storage: Store in an airtight container in the refrigerator for up to 3 days. They’re best served cold, but can be gently reheated in the oven.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 20 stuffed peppers
- Calories: 70 kcal per serving
