I love this recipe because it requires no cooking and comes together in just a few minutes. The combination of crisp sweet peppers and creamy filling creates a delicious contrast in both flavor and texture.
I also enjoy how versatile these poppers are. They look beautiful on a serving platter, making them perfect for entertaining, and I can easily customize the filling with different herbs and seasonings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
16 oz mini sweet peppers 1 (8 oz) block cream cheese, softened ¼ cup sour cream 1–2 green onions, finely chopped 1 tablespoon fresh parsley, finely chopped 1 tablespoon fresh dill, finely chopped 1/4 teaspoon garlic powder 1/4 teaspoon onion powder Salt and pepper, to taste Optional: additional fresh dill for “carrot tops”
Directions
I slice the mini sweet peppers in half lengthwise and remove all the seeds and membranes.
In a small mixing bowl, I combine the softened cream cheese, sour cream, green onions, parsley, dill, garlic powder, onion powder, salt, and pepper until the mixture is smooth and creamy.
I spoon or spread the cream cheese mixture into the hollow center of each pepper half and smooth the tops with a knife.
I arrange the filled peppers on a serving platter.
For a decorative touch, I sometimes place a small sprig of fresh dill into the filling at the top of each pepper to resemble carrot tops.
I chill the Mini Pepper Poppers until I am ready to serve them.
I sometimes add crumbled bacon to the filling for extra flavor and texture.
When I want a little heat, I mix in a pinch of cayenne pepper or finely chopped jalapeño.
I also like using fresh chives instead of green onions for a milder onion flavor.
For a tangier filling, I occasionally stir in a small amount of shredded cheddar cheese or crumbled feta.
storage/reheating
I store leftover Mini Pepper Poppers in an airtight container in the refrigerator for up to 3 days.
I keep them chilled until serving since the filling contains dairy ingredients.
These poppers are best enjoyed cold, so I do not reheat them. If they have been refrigerated, I sometimes let them sit at room temperature for a few minutes before serving for the creamiest texture.
FAQs
Can I make Mini Pepper Poppers ahead of time?
Yes, I often prepare them several hours in advance and keep them refrigerated until serving.
Can I use dried herbs instead of fresh herbs?
Yes, I can substitute dried herbs if needed. I usually use about one-third of the amount since dried herbs have a more concentrated flavor.
Are mini sweet peppers spicy?
No, mini sweet peppers are naturally sweet and mild, making them suitable for a wide range of tastes.
Can I pipe the filling instead of spreading it?
Absolutely. I sometimes use a piping bag to create a cleaner and more decorative presentation.
What can I serve with Mini Pepper Poppers?
I like serving them alongside fresh vegetables, crackers, charcuterie boards, or other appetizer favorites for a colorful spread.
Conclusion
Mini Pepper Poppers are one of my favorite appetizers because they are simple, fresh, and packed with flavor. I love how the creamy herb filling complements the sweet crunch of the peppers, creating an easy snack that looks impressive and tastes delicious every time.
Mini Pepper Poppers are a crunchy and creamy appetizer made with sweet peppers and a flavorful herb cream cheese filling. Perfect for parties and gatherings.
Author:Emma
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:12 servings
Category:Appetizer
Method:No-Cook
Cuisine:American
Diet:Gluten Free
Ingredients
16 ounces mini sweet peppers
1 (8-ounce) block cream cheese, softened
¼ cup sour cream
1–2 green onions, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
¼ teaspoon garlic powder
¼ teaspoon onion powder
Salt and pepper, to taste
Optional: additional fresh dill for garnish (“carrot tops”)
Instructions
Wash and dry the mini sweet peppers.
Slice each pepper in half lengthwise and remove the seeds and membranes.
In a small mixing bowl, combine the softened cream cheese, sour cream, green onions, parsley, dill, garlic powder, onion powder, salt, and pepper.
Mix until smooth and well combined.
Spoon or spread the cream cheese mixture into the hollow center of each pepper half.
Smooth the filling with a knife or small spatula.
Arrange the filled peppers on a serving platter.
For a decorative presentation, insert a small sprig of fresh dill into the top of each pepper to resemble a carrot top.
Refrigerate until ready to serve.
Notes
Allow the cream cheese to soften completely for easier mixing.
These can be prepared several hours in advance and stored covered in the refrigerator.
Add crispy bacon bits, shredded cheddar cheese, or everything bagel seasoning for extra flavor.
Use a piping bag for a cleaner, more decorative presentation.
Best served chilled.
