Southern 3-Ingredient Cream Cheese Stuffed Peppers

These little peppers are the kind of dish that vanish before you’ve even had a chance to grab a plate. My aunt first brought them to our small-town church gatherings, and I swear they were gone before the blessing ended. With just mini sweet peppers, cream cheese, and sharp cheddar, they’re quick, creamy, and irresistibly cheesy—perfect for weeknights, potlucks, or game day spreads.

Serve them warm on a simple white platter so the bright red and orange peppers shine. They pair beautifully with barbecue pulled pork, fried chicken, or a hearty pot of chili. For lighter fare, set them alongside fresh veggies, crackers, and summer sausage. Hosting a crowd? Balance the richness with a crisp salad or coleslaw. And if it’s game day, keep them close to the chips and salsa—they disappear fast.

Southern 3-Ingredient Cream Cheese Stuffed Peppers 🌶️🧀

Ingredients

Directions

1. Prep Oven & Pan

• Preheat oven to 400°F (200°C).
• Line a large baking sheet with parchment or lightly grease.

2. Prep Peppers

• Rinse and dry peppers thoroughly.
• Slice in half lengthwise, keeping stems if possible.
• Remove seeds and membranes.

3. Make Filling

• In a medium bowl, mash softened cream cheese with shredded cheddar until smooth and spreadable.

4. Fill Peppers

• Arrange pepper halves cut-side up on the baking sheet.
• Spoon or pipe filling into each half, slightly mounding above the edges.

5. Bake

• Bake 12–15 minutes, until peppers are tender and cheese tops are golden and just beginning to brown.

6. Rest & Serve

• Cool for 5 minutes before serving (the filling will be very hot).
• Transfer to a white platter and serve warm while the tops are still puffed and golden.