Learn how to make Mini Bell Pepper Poppers! This easy appetizer recipe pairs sweet peppers with a scrumptious green chile and cream cheese filling and crunchy panko topping. Make a batch for your next party or game day get together!
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Ginnie's Take
Mini sweet peppers always temp me when I spot them at the grocery store. They're so cute and colorful, and I love their sweet flavor. You can use these petite peppers so many ways, but their small size makes them ideal for appetizers and perfect for stuffing. These Mini Bell Pepper Poppers are a favorite of mine. They're the perfect combination of sweet, creamy, and crunchy flavors and textures. I know you're going to love this milder, sweeter take on popular Jalapeño Poppers just as much as I do!
Why You'll Love This Recipe
- Delicious - With their rich, creamy filling and crunchy panko topping, each bite of these yummy Stuffed Mini Peppers is absolutely irresistible! You can easily make the filling as mild or as spicy as you like, depending on what chiles you use.
- Easy - This fun appetizer is simple to prepare. Just stir together the filling and topping, stuff the mini peppers, then bake. You can even stuff the peppers in advance, then bake them just before serving.
- Great for Parties - This colorful appetizer is the ideal snack for parties, and it makes the tastiest game day appetizer (they'd be perfect for the Super Bowl). Just be prepared for them to disappear fast!
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Ingredients
You need just a few basic ingredients for this homemade Poppers appetizer:
- Peppers - This recipe is made with mini sweet peppers. These petite peppers are related to bell peppers, however they are bred to be smaller and sweeter, and they have thinner walls and fewer seeds. Look for bags of these peppers in your grocery store's produce section.
- Filling - The peppers have a rich cream cheese filling that's made with cream cheese, canned green chilies (use mild, medium, or hot, depending on your preference), sharp cheddar cheese, and garlic powder. For the richest, tastiest results, use full fat cream cheese. For lighter poppers, use ⅓ less fat cream cheese (or Neufchâtel).
- Topping - You need panko bread crumbs, olive oil, and garlic powder for the crunchy topping.
This recipe is vegetarian and nut free, and it's easy to make gluten free, as well. Check out the Variations section below for tips.
You'll Also Need
You'll need a couple bowls to mix together the filling and topping, plus a sharp knife to prep the peppers. You'll also need a baking sheet (or two) to roast the peppers. For easier clean up, line your baking sheet with nonstick foil or parchment paper.
How to Make Sweet Pepper Poppers
These Mini Sweet Pepper Poppers couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Mix panko topping. Start by mixing together to panko, olive oil, garlic powder, and a little salt in a small bowl. Set aside.
- Make cream cheese filling. Next, combine the cream cheese, cheddar, canned chiles, garlic powder in a medium bowl. Mix well, then season to taste with salt.
- Prep peppers. Cut the sweet peppers in half, then remove the seeds and any membranes. Place on a baking sheet. Tip: I find that's it's fastest to to use my fingers to remove the membranes. If any seeds stick to the pepper halves, just give them a little tap, and the seeds should fall off.
- Stuff peppers. Divide the cream cheese filling evenly between the peppers.
- Add topping. Sprinkle the panko topping over the stuffed peppers.
- Bake. Transfer the peppers to your oven, then bake until they're hot and the panko has turned golden brown. Serve hot.
And that's all there is to it! Prepare to fall in love with these Mini Bell Pepper Poppers after just one bite. It's impossible to eat just one!
Variations
Feel like experimenting? Here are some easy ideas to try:
- Peppers - If you're fan of spicy foods, add a few halved jalapeños into the mix!
- Cheese - Swap out the cheddar for feta, goat cheese, colby, monterey jack, or pepper jack.
- Mild, Medium, or Hot - You can easily adjust the heat level, depending on the chiles you use. Most cans are marked mild, medium, or hot, so choose your preference!
- Gluten Free - For GF peppers, simply use gluten free panko. If you have an allergy, make sure to read all other labels carefully, too.
Serving Suggestions
Serve these Mini Pepper Poppers with a few of your favorite finger foods, like these fun Vegetarian Pigs in a Blanket, and you have a party! They pair well with other classic appetizers, like this Simple Guacamole and these mouthwatering Texas-Style Nachos, or this amazing Buffalo Cauliflower Dip, too.
Storage
These Stuffed Mini Peppers are tastiest and have the best texture when eaten shortly after they're made. If you do have leftovers, store them in an airtight container in your refrigerator for up to four days. Reheat the peppers in your oven or air fryer, which will help to re-crisp the panko.
Related Recipes
Looking for more Mini Bell Pepper appetizer ideas? Try my irresistible Feta Stuffed Peppers or these fun Bell Pepper Nachos next!
Mini Bell Pepper Poppers
Ingredients
For Topping:
- ½ cup panko bread crumbs
- 1 tablespoon extra virgin olive oil
- ½ teaspoon garlic powder
- kosher salt
For Filling:
- 8 ounces (226 grams) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 (4 ounce / 113 gram) can diced green chiles, drained
- ½ teaspoon garlic powder
- kosher salt
For Peppers:
- 1 pound (454 grams) mini sweet peppers, halved lengthwise and seeded
Equipment
- Parchment Paper (or Nonstick Foil)
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper (or nonstick foil). Set aside.
Make Topping:
- In a small bowl, stir together panko, olive oil, and garlic powder until well mixed. Season to taste with salt. Set aside.
Make Filling:
- In a medium bowl, mix cream cheese, shredded cheese, chiles, and garlic powder until well blended. Season to taste with salt.
Fill + Bake Peppers:
- Place pepper halves on prepared baking sheet.
- Stuff peppers with cream cheese filling, then sprinkle with panko topping.
- Bake peppers until they are hot and panko topping is golden brown (about 20 to 25 minutes).
- Serve peppers hot. Enjoy!
Notes
Nutrition
