Growing up, stuffed peppers were a staple in my grandmother’s kitchen. She’d fill whole green bell peppers with a hearty mix of beef and rice, seasoned just right, then bake them until tender. Funny enough, I didn’t actually like those traditional stuffed peppers as a kid. The texture and flavours just didn’t appeal to me then.
It’s interesting how tastes evolve because now, I absolutely love stuffed vegetables, especially my cream cheese stuffed peppers. Well, I just love anything with cheese, are you the same?
Stuffed vegetables are a wonderful way to enjoy a balanced meal in one neat package. When you fill peppers with protein and healthy fats, you get a dish that’s satisfying and nourishing. Cream cheese stuffed peppers combine the sweetness of fresh peppers with a creamy, savoury filling that’s simply irresistible.
Are Peppers Stuffed with Cream Cheese Good for Weight Loss?
Speaking of weight loss, these peppers are a smart choice because they keep you full for longer. The creamy cheese mixture provides healthy fats, while the peppers offer fibre and vitamin C. This combination supports digestion, boosts metabolism, and reduces cravings. Unlike many low-calorie snacks that leave you hungry, these stuffed peppers deliver lasting satisfaction. They are perfect for any low-carb or keto diet too.
Plus, they’re incredibly convenient. You can prepare the filling in a mixing bowl, stuff the peppers, and bake them all on a single baking sheet.
If you’re short on time, you can even enjoy them raw (not the ground turkey version, obviously) – the creamy cheese mixture is delicious on its own. Baking, however, brings out the natural sweetness in the peppers and makes the cheese filling even more luscious.
Meal Prep Made Simple with Cream Cheese Stuffed Peppers
If you’re someone who likes to plan meals ahead, these stuffed peppers are a fantastic option. Especially the versions with ground turkey – they pack in protein and reheat beautifully. You can store leftovers in an airtight container and enjoy them warmed up. This makes them perfect for easy lunches, quick dinners, or healthy appetizers for baby showers and game day.
Meal prepping stuffed peppers saves time during busy weeks. Simply line a baking sheet with parchment paper, stuff your peppers in a single layer, bake, and portion them out. They’re easy to grab and go, which helps you avoid less healthy convenience foods.
Step-by-Step Guide: How to Make Cream Cheese Stuffed Peppers
1. Prepare the Peppers
Start by washing your bell peppers or baby peppers thoroughly. Slice each pepper in half lengthwise and carefully remove the seeds and membranes. This creates perfect little pepper halves ready to be filled with the creamy mixture.
2. Soften the Cream Cheese
Next, bring your cream cheese to room temperature. Softened cream cheese mixes much easier and results in a smooth, creamy filling. If you forgot to take it out ahead of time, a quick 10-15 second zap in the microwave will do the trick.
3. Mix the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese with chopped chives, garlic powder, dried Italian herbs, sea salt, and black pepper. Stir everything together until well blended and creamy. For extra flavour, you can add shredded cheddar or parmesan cheese at this stage.
4. Add Protein (Optional)
If you’re making a meaty version, cook your ground turkey with a little salt and pepper, or crisp up some bacon in a skillet until fully cooked. Allow it to cool slightly, then fold the cooked turkey into the cream cheese mixture. Or sprinkle the crispy bacon bits on top after stuffing the peppers with cream cheese. This adds protein and makes the peppers more filling.
5. Stuff the Peppers
Using a small spoon or a piping bag, fill each pepper half generously but avoid overstuffing to prevent spilling during baking. Arrange the stuffed peppers in a single layer on a lined baking sheet for even cooking.
6. Bake to Perfection
Place the baking sheet in a preheated oven at 375°F (190°C) and bake for 15-20 minutes. The cheese will bubble and the peppers will soften just enough. For a golden, crispy top, broil the peppers for 1-2 minutes at the end if desired.
Yes, you can also bake them in the air fryer, even quicker.
7. Cool and Serve
Allow the peppers to cool for a few minutes before serving. Garnish with fresh herbs or a sprinkle of bagel seasoning for an extra flavour boost.
Easy Cream Cheese Stuffed Peppers Recipe
Ingredients
For the basic cream cheese sfuffed peppers:
- 20 mini bell peppers or baby bell peppers halved and seeded
- 8 oz full-fat cream cheese ( or only 5 oz if you plan on adding turkey or bacon) softened to room temperature
- 2 tbsp fresh chives finely chopped
- 1 tsp garlic powder
- 1 tsp dried Italian herbs oregano, basil, thyme mix
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/2 cup shredded sharp cheddar cheese
- Red pepper flakes for a little kick (optional)
For Meaty Variations:
- 1/2 lb ground turkey cooked and cooled (for turkey version)
- 6 slices crispy bacon chopped (for bacon version)
Instructions
- Preheat your oven to 375 degrees F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine cream cheese, green onions, garlic powder, dried herbs, sea salt, and black pepper. Mix until smooth. Stir in cheddar cheese if using.
- For the meaty versions, fold in cooked ground turkey or top with crispy bacon at the end.
- Fill each pepper half with the cream cheese mixture using a small spoon or piping bag.
- Arrange the peppers in a single layer on the baking sheet. Top with extra cheese if desired.
- Bake for 15-20 minutes or less if using your air fryer (the time will depend on which air fryer you use), until the cheese is melted and golden.
- Let cool slightly, garnish with fresh herbs or bagel seasoning, and serve.
Notes
- Calories: 260
- Protein: 20g
- Fat: 17g
- Carbohydrates: 7g
- Calories: 250
- Protein: 9g
- Fat: 22g
- Carbohydrates: 7g
Nutrition
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Tips for the Best Cream Cheese Stuffed Peppers
- Use full-fat cream cheese – Reduced-fat cream cheese works but can be less indulgent. Always soften cream cheese to room temperature before mixing to avoid lumps.
- Choose the best size of peppers – For cream cheese stuffed peppers without the meat, I prefer to use the smaller variety, so it’s more of a snack size. For the turkey and bacon version, larger bell peppers work better as there is more room to fill with all the goodies.
- No bake version – If you’re short on time, you can skip baking and enjoy the cream cheese-stuffed mini peppers cold. The filling is delicious on its own and makes a healthy appetizer or snack.
- Add extra flavor – sprinkle parmesan or mozzarella cheese on top before baking. Fresh herbs like parsley or basil add a bright note after baking. A dash of hot sauce or red pepper flakes can give these peppers a spicy kick.
- Store leftovers – Place in an airtight container lined with plastic wrap to keep them fresh for up to three days. Reheat in a preheated oven at 350°F (175°C) for 10-15 minutes or enjoy cold.
Why Cream Cheese Stuffed Peppers Are Great for Weight Loss and Healthy Eating
These peppers are a smart choice for anyone wanting to lose weight or eat healthier without sacrificing flavour. The creamy cheese mixture provides healthy fats that help you feel satisfied. The sweet peppers add fibre and vitamin C, supporting digestion and immune health. And if you add turkey, that’s even better. My favorite version is the one I love for lunch, and it fills me up.
Because each pepper half is naturally portion-controlled, it’s easier to avoid overeating. The combination of protein, fat, and fibre helps curb cravings and keeps energy levels steady.
Plus, this recipe is flexible. You can keep it vegetarian or add ground turkey or bacon for extra protein. This makes it easy to tailor to your dietary needs, whether you’re following a keto diet, a low-carb plan, or simply want a nutritious meal.
Perfect Appetizer for Any Occasion
Cream cheese stuffed peppers are a colourful, tasty appetizer for baby showers, game day, or casual get-togethers. Their bite-sized shape makes them easy to serve and eat.
Try topping them with bagel seasoning or a drizzle of hot sauce for extra flavour. Using a piping bag to fill the peppers can give a polished look for entertaining.
Storing and Reheating Your Stuffed Peppers
Store leftover stuffed peppers in an airtight container in the fridge. They keep well for up to three days. For best results, reheat in an oven preheated to 350°F (175°C) for 10-15 minutes until warmed through. You can also heat them up in the air-fryer.
If you prefer, these peppers also make a tasty cold appetizer. Simply grab a pepper half from the fridge and enjoy the creamy cheese filling straight away.
Final Thoughts on Cream Cheese Stuffed Peppers
This cream cheese stuffed peppers recipe is a simple, versatile, and delicious way to enjoy fresh peppers. Whether you’re looking for a healthy appetizer, an easy dinner, or a meal prep solution, these peppers fit the bill.
Try all three versions-vegetarian, ground turkey, and crispy bacon-to find your favourite. They’re all low carb and keto-friendly, making them a perfect addition to your healthy eating routine.
If you make these, I’d love to hear how you go! Comment below to let me know which versino is your fave.
