Gluten-Free Cheese Stuffed Mini Peppers
By the Gluten Free Recipes team ·
These vibrant mini peppers are bursting with a creamy, savory cheese filling, offering a delightful balance of sweet pepper and rich, melted cheese. They bake to a tender perfection, creating a satisfying appetizer or snack that's both visually appealing and incredibly flavorful.
At a glance: This easy snacks recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 8 ingredients — including mini bell peppers, cream cheese, shredded cheddar cheese — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cheese Stuffed Mini Peppers: When preparing this snacks recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cheese Stuffed Mini Peppers: This recipe is naturally gluten-free, relying on whole ingredients like fresh vegetables and cheeses. Always ensure any added spices or seasonings are certified gluten-free.
Ingredients
- 12 medium mini bell peppers
- 4 oz cream cheese, softened
- 4 oz shredded cheddar cheese
- 2 tbsp finely chopped chives
- 1 clove garlic, minced
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tbsp olive oil
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Slice the mini bell peppers in half lengthwise and carefully remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
- 2
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, finely chopped chives, minced garlic, salt, and black pepper. Mix these ingredients thoroughly until they form a smooth and cohesive cheese filling.
- 3
Spoon or pipe the cheese mixture evenly into each of the mini pepper halves, ensuring they are generously filled. Drizzle a small amount of olive oil over the stuffed peppers, which will help them brown slightly during baking.
- 4
Bake in the preheated oven for approximately 18-20 minutes, or until the peppers are tender-crisp and the cheese filling is bubbly and lightly golden brown. The aroma of the melted cheese and roasted peppers will fill your kitchen.
- 5
Carefully remove the baking sheet from the oven and let the cheese-stuffed mini peppers cool for a few minutes before serving. They are best enjoyed warm, offering a delightful contrast in textures and flavors.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Don't over-mix once cream cheese is incorporated or the texture can turn gummy.
- Press or mince garlic rather than slicing for a more pungent flavor; slice for a milder taste.
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