If you're looking for a simple no bake appetizer to make this summer, try these cream cheese stuffed peppers.
You'll need just a four ingredients, they require no cooking! They are so easy to make, you can't mess them up!
Easy, foolproof, and delicious? Cheers to that!
Another reason that I love this recipe? These peppers are so colorful which means they look gorgeous on a platter.
This makes them perfect for party food when entertaining. Whether it's hosting game night or a family dinner, this easy appetizer looks as good as it tastes.
I also love that you can make these up to a day ahead of time (if you're expecting guests) but can also whip them up in ten minutes (should you have impromptu guests). I recently made this for a family game night and they were gone in a flash!
The first step is gathering your ingredients, you only need four!
Ingredients for Cream Cheese Stuffed Peppers
- Mini sweet peppers, or snacking peppers as they are also called
- Philadelphia cream cheese
- Fresh chives
- Fresh Dill
- Ranch dip packet (optional but gives more flavor)
Don't grab the dried herbs here (unless you have to), fresh is the way to go. The flavors of the fresh herbs pop so well in the cream cheese.
I love when recipes are easy enough to remember without pulling out a cookbook or opening up Pinterest, don't you?
Once you've gathered all of the ingredients, it's time to whip them up. (You can print the full recipe below.)
How to Make This Easy Appetizer
- Cut the peppers in half lengthwise, discard the seeds
- Whip up the filling by combining the herbs (finely chopped), ranch packet and softened cream cheese
- Spread the mixture onto each pepper half
- Serve or cover and chill until you're ready to serve!
What do you think? Will you give these cream cheese stuffed peppers a try?
Related Recipes
Herb & Cream Cheese Stuffed Peppers
Ingredients
- 12 Snacking peppers cut in half, lengthwise
- 1 tbs Fresh chives finely chopped
- 1 tbs Fresh dill finely chopped
- 1 8 oz Cream cheese softened
Instructions
- Cut the tops off of the peppers and discard. Remove any seeds that might be inside peppers
- In a bowl, mix the softened cream cheese with the ranch packet
- Spread the cream cheese mixture on easy pepper half
- Serve or place in the fridge until needed
Notes
- When cutting the peppers and scooping out the seeds, have a bowl near that you can use for all the discarded parts. This makes clean up a breeze!
- To soften the cream cheese you can leave on the counter for a couple hours but if you don't want to wait, add the cream cheese to a bowl and microwave it for 30 seconds
- If you don't want to use fresh herbs, you can substitute them for a dried herbs (simply use ½ tbs of each)
- You can make these the day before you want to serve them. Be sure to cover them and keep in the refrigerator.
- To make this recipe vegan, swap out the cream cheese for a vegan cream cheese
Heather Brown says
Ranch packet? There is no mention of a ranch packet. Very confusing.
Tori says
Hi Heather! The ranch packet is optional but I do call it out in the steps above and the recipe.
Shelly says
Where's the recipe? I see the tutorial but it doesn't mention amounts.
Tori says
Hi Shelly, I just updated this article with a recipe you can print out!