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Looking for a super quick, super scrumptious appetizer? You found it! With just three ingredients, these yummy stuffed mini pepper appetizers are simple to make and cute as can be!
3-Ingredient Mini Pepper Appetizers – Tasty and Time-Saving
Our supermarket started carrying bags of red, yellow, and orange mini bell peppers a couple of years ago. I’ve been buying them ever since.
They stay fresh for a fairly long time, so I like to keep them on hand to toss into salads or for quick stir-fries. Slightly sweet and crunchy, they’re also great for a quick snack or to use with dips instead of crackers.
But there’s no better way to enjoy mini peppers than in this scrumptious three-ingredient appetizer.
They’re perfect for potlucks, last-minute guests, game day snacks, or family gatherings.
What I Love About These 3-Ingredient Mini Pepper Appetizers
- The name says it all! With just 3 ingredients, they couldn’t be easier to make!
- Simple to make the day before.
- Mini peppers are sturdy, so they travel well and stay crunchy.
- They’re gluten-free! I love having a really delish appetizer for my gluten-free friends.
- Colorful red, yellow, and orange mini peppers. This is a really pretty appetizer.
- Most importantly – they taste terrific!
What You Need to Make 3-Ingredient Mini Pepper Appetizers
Recipes with just a few ingredients are a godsend for busy cooks, especially if they taste as good as these 3-ingredient mini pepper appetizers!
However, I do have a couple of thoughts when it comes to preparation and possible substitutions or add-ins. So, let’s talk about each ingredient separately.
Mini Bell Peppers — What to Look for at the Store
Most supermarkets are carrying them now. You’ll find them in the produce department, probably near the large, regular-sized bell peppers. My market sells them in two-pound bags.
That’s more than you’ll need to make the recipe for 3 Ingredient Mini Pepper Appetizers. However, they do stay fresh for quite a while. Save any extras to use in salads, stir-fries, as a topping for tacos or chili, with dips, or as a quick and healthy snack.
For this recipe, I recommend you choose peppers that are a bit on the round side. The elongated ones are harder to fill. You’ll definitely want a nice amount of filling in each appetizer.
Prepping the mini peppers is easy. Start by giving peppers a quick rinse with cool water. Then pat dry with a paper towel.
Slice the peppers in half lengthwise. I recommend that you leave on the stem. Stems add a pretty pop of color, and leaving them on the pepper will keep the filling from falling out.
Finally, scoop out the seeds and use a paring knife to slice off any white ribs inside the peppers.
Cream Cheese — and a Few Substitution Options
When it comes to ingredients for making quick, easy, tasty appetizers, cream cheese is the queen! It’s rich, creamy, and just slightly tangy. But the taste is subtle enough to let other flavors shine through.
I used plain old Philadelphia Brand, but just about any store brand will do. If you want to save a few calories, you could substitute Neufchatel for regular cream cheese. The taste and texture would be very similar.
Another option would be to substitute either strained Greek yogurt or ricotta cheese. You really would need to strain them to get a thick creamy texture. I use a strainer like this one.
But you could also just line a mesh strainer with a coffee filter, suspended over a bowl to let the liquids strain out.
Hot Pepper Jelly — the Magic Ingredient
This is where things get fun!
Hot pepper jelly is the magic ingredient for 3 ingredients Mini Peppers. The combination of sweet and heat is just wonderful. It’s so tasty when paired with the rich cream cheese and stuffed into a crunchy mini bell pepper.
There are lots of directions you can go here.
This time, I used some homemade jalapeno hot pepper jam I already had in the pantry. It was very thick and so good, with just a touch of heat. But store-bought hot pepper jelly or jam can be just as good.
Trader Joe’s stocks it, as do most supermarkets. I’ve used the Stonewall Kitchen brand in the past, and it’s great.
If you’d like to get a little creative, check out this Hot Pepper Bacon Jam from Terrapin Farms. Bacon, peppers, and cream cheese? What’s not to love!
Optional Add-Ins to Customize Your Filling
Three ingredients are really all you need to make this tasty appetizer. No kidding. Prepare the recipe as is, and I all but guarantee you an empty platter.
However, if you feel like gilding the lily, I’ve got a few suggestions for add-ins
- Minced scallions
- Minced jalapeno pepper
- A few sprinkles of smoked paprika
- A dash of hot sauce for a little extra heat
- Sprinkle chopped parsley on top for garnish
Make-Ahead Tips, Storage, and Serving Ideas
How to make them?
Once you’ve prepped the mini peppers, you’ll mix the pepper jelly into the cream cheese (also any optional add-ins) with a hand mixer. Mix for a good minute or two, so the filling is light and fluffy. Fill each pepper with a scoop of the cream cheese filling and serve. That’s it!
How many servings does the recipe make?
The number can vary depending on how large the mini peppers are and how much filling you put into each pepper. You should get somewhere between 12 and 18 appetizers from this recipe.
How long will they keep?
If you keep them covered in the refrigerator in an airtight container, they’ll be good for two to three days.
Print
3-Ingredient Mini Pepper Appetizer
- Yield: Makes between 12 and 18 appetizers 1x
Ingredients
- 6 to 9 mini bell peppers, sliced lengthwise, seeds and ribs removed,
- 8 oz cream cheese, slightly softened
- ¼ cup hot pepper jelly or jam, (see notes about types above)
- Optional add-ins (see notes)
Instructions
- Place softened cream cheese and hot pepper jelly or jam (plus any desired add-ins) in a deep mixing bowl. Blend thoroughly with a hand-mixer for one to two minutes, until filling is light, fluffy, and well combined.
- Fill each mini pepper with a generous amount of the cream cheese/pepper jelly mixture. Garnish with chopped parsley if desired. Serve. (Will keep covered in refrigerator for 2-3 days.)
