Need a quick appetiser that looks impressive but takes hardly any effort? These stuffed mini peppers are always a hit. They’re fresh, creamy, and full of herby garlic flavour—and the best part? No cooking required.
They’re perfect for nibbles before dinner, BBQ starters, lunchbox extras, or party platters. Quick to make, easy to prep ahead, and gone in minutes.
What the Meal Is
This is a no-cook appetiser made by halving and deseeding mini sweet peppers, then stuffing them with a creamy garlic & herb cheese filling. They’re crunchy, creamy, and full of flavour in just one bite.
Why You’ll Love It
- 10 minutes to make
- No oven or stove needed
- Naturally gluten-free
- Fresh, light, and satisfying
- Make ahead and chill until serving
What Does It Taste Like?
Crunchy, juicy pepper meets smooth, tangy, herby cream cheese. Each bite is creamy and cooling, with a subtle garlic kick and a fresh veggie crunch. It’s rich and light at the same time.
Benefits
- Low-carb and low-calorie
- Vegetarian-friendly
- Can be made dairy-free
- Great finger food for kids and adults
- Ideal for prepping ahead
Ingredients & Quantities
For the filling:
- 150g full-fat cream cheese (or dairy-free alternative)
- 1 garlic clove, minced
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh parsley
- Salt & black pepper, to taste
- Optional: ½ tsp lemon zest or a few chilli flakes
For the peppers:
- 10–12 mini sweet peppers, halved and deseeded
Tools You’ll Need
- Small mixing bowl
- Spoon or piping bag
- Chopping board and knife
- Garlic press (optional)
How to Make It
- In a bowl, mix the cream cheese, garlic, herbs, salt & pepper until smooth.
- Slice the mini peppers in half lengthways and remove seeds.
- Use a small spoon (or piping bag for a neat finish) to fill each pepper half with the cream cheese mixture.
- Chill until ready to serve, or garnish with extra herbs or cracked pepper.
Additional Tips
- Add grated Parmesan to the filling for extra savoury depth
- Use whipped feta or Boursin as a shortcut
- Top with toasted nuts or seeds for crunch
- Try it with celery sticks or cucumber rounds as a low-carb variation
- Leftovers are great in wraps or sandwiches
FAQs
Can I make them ahead?
Yes! Make the filling and stuff the peppers up to 24 hours ahead. Store covered in the fridge.
Can I use bell peppers instead?
Absolutely—just cut into bite-size strips and top with a little dollop of the filling.
Can I make this dairy-free?
Yes—use your favourite dairy-free cream cheese and adjust seasoning to taste.
