Mini Pepper Poppers
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Fresh, creamy, colorful bites for any occasion.
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Mini Pepper Poppers are the kind of appetizer that fit right in anywhere—whether it’s a casual snack spread, a holiday tray, or something festive for Easter brunch. They’re simple, vibrant, and always a hit.
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The secret is in the filling: cream cheese and sour cream create a smooth, tangy base, while green onions, parsley, and dill add bright, herby flavor. Garlic and onion powder round things out, giving just enough depth without overshadowing the natural sweetness of the peppers.
Prep is quick—slice the peppers, scoop out the seeds, and fill with the creamy mixture. A short chill in the fridge helps them firm up, and they’re ready to serve. For Easter, use orange peppers and tuck a sprig of dill into the top for a fun “carrot” look. However you present them, these poppers are easy to customize and guaranteed to disappear fast.
Mini Pepper Poppers
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Mini sweet peppers | 16 oz | — |
| Cream cheese | 8 oz block | Softened |
| Sour cream | ¼ cup | — |
| Green onions | 1–2 | Finely chopped |
| Fresh parsley | 1 tbsp | Finely chopped |
| Fresh dill | 1 tbsp | Finely chopped |
| Garlic powder | ¼ tsp | — |
| Onion powder | ¼ tsp | — |
| Salt & pepper | To taste | — |
| Fresh dill | Optional | For “carrot tops” |
Preparation
- Prep peppers: Slice in half vertically and remove seeds.
- Make filling: Mix cream cheese, sour cream, herbs, and seasonings until smooth.
- Fill: Spread mixture into pepper halves with a knife or spoon.
- Optional garnish: Add a sprig of dill at the top for a “carrot” look.
- Chill & serve: Refrigerate until firm, then serve cold.
