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Stuffed Mini Peppers

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These cute little Stuffed Mini Peppers are so easy to prepare and a perfect addition to any appetizer tray. The bite-sized colorful red, yellow and orange mini’s are sliced in half and the cavities are filled with a mix of cream cheese, goat cheese, salmon and dill.

stuffed mini peppers

I am having some difficulty wrapping my mind around the fact that 2016 has come to an end.  It has been a good year but there is certainly a lot of truth in the old saying, “the older we get the faster the time goes”.  

Stuffed Mini Peppers
We will be joining some friends for New Year’s Eve to ring in the New Year and I will be bringing these stuffed mini-peppers as an appetizer. 

I recently served this at one of our social events and they were well received, not a crumb was left on the plate.  They are easy to prepare and can be served warm or at room temperature. 

stuffed mini peppers

These little peppers are stuffed with a creamy, tangy mixture of cream cheese and goat cheese, some fresh herbs, smoked salmon and a touch of lime juice. 

Stuffed Mini Peppers

After they are stuffed they are popped into a 425°F. oven for a few minutes which gives the cheese a nice toasty top.  The peppers have just enough bite to them to make you reach for another one. 

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stuffed mini peppers

Stuffed Mini Peppers

Sweet mini peppers stuffed with a savory goat cheese and smoked salmon mix, a little lime juice and snipped fresh dill.
4.95 from 19 votes
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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Servings: 20 servings
Calories: 74kcal
Author: Pat Nyswonger


  • 20 mini peppers halved and seeded
  • 4 ounces cream cheese at room temperature
  • 8 ounces goat cheese at room temperature
  • ¼ cup diced green chilies
  • juice of 1 lime or to taste
  • ¼ cup snipped fresh dill
  • 6 ounces smoked salmon diced
  • Lime wedges for garnish
  • Fresh dill sprigs for garnish


  • Heat oven to 425°F.
  • To a medium-size bowl, add the cream cheese and the goat cheese and mix until well combined. Add the green chilies and lime juice, stirring until smooth.  Taste and adjust seasonings. Stir in the snipped fresh dill and the smoked salmon. Fill the cavities of the pepper halves. Place on a rimmed baking sheet lined with parchment paper. Bake for 5 minutes or until toasted and brown. 
  • Serve with lime wedges and fresh dill sprigs.


Serving: 2pieces | Calories: 74kcal | Carbohydrates: 4g | Protein: 4.6g | Fat: 4.7g | Saturated Fat: 2.9g | Cholesterol: 13mg | Sodium: 145mg | Fiber: 0.5g | Sugar: 2.7g

Pat Nyswonger

Pat is a wife, mom of four adult children, and grandmother to seventeen beautiful children. She is a self-taught home cook and loves creating delicious meals for her family and friends. Her kitchen is the hub of activity in her home, and she loves to entertain.

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4.95 from 19 votes (19 ratings without comment)
Recipe Rating

John/Kitchen Riffs

Wednesday 4th of January 2017

I love these mini peppers! So much fun to buy by the bag -- and they're often on sale at my supermarket. Anyway, fun recipe -- I love stuffed anything. Thanks! And Happy New Year!


Wednesday 4th of January 2017

Hey, Happy New Year to you, John and thanks for the comments on these yummy stuffed mini-peppers. They are easy to make and always welcome. :)

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