The Ultimate Mini Pepper Poppers (You’ll Forget All About Jalapeños)

I’ll never forget the first time I made these. It was for a last-minute get-together, and I was rummaging through my fridge, trying to whip up something impressive without a trip to the store. The result was these vibrant, cheesy bites that vanished from the platter in minutes. Think of them as the more colorful, sophisticated cousin to the classic jalapeño popper—all the creamy, savory satisfaction without the intense heat. Now, they’re my go-to appetizer for everything from game days to holiday parties.

These little poppers are the perfect bite-sized appetizer. They’re incredibly easy to make, packed with flavor, and so colorful they instantly brighten up any table. They’re a guaranteed crowd-pleaser that looks fancy but is secretly simple.

Why This Recipe Works

• Flavor Explosion: The combination of sweet, tender peppers with a creamy, savory filling of feta, sun-dried tomatoes, and fresh herbs is just dynamite. The lemon zest adds a bright, fresh kick that ties it all together.
• Super Simple: This recipe is surprisingly easy to throw together. The steps are straightforward, and there’s no complicated cooking technique involved. It’s the perfect recipe for both novice cooks and seasoned pros.
• Versatile & Customizable: These poppers are naturally low-carb and can be adapted to your taste. Don’t have feta? Try goat cheese. Not a fan of basil? Use dill instead. It’s a forgiving recipe that’s easy to make your own.

Ingredient Breakdown

Here’s what you’ll need to make these amazing stuffed mini pepper poppers:

• Mini Sweet Peppers: These are the star of the show! Their natural sweetness is the perfect counterpoint to the savory filling.
• Reduced-Fat Cream Cheese: This creates a luscious, creamy base for the filling. Make sure it’s softened so it’s easy to mix.
• Feta Cheese: This adds a salty, tangy flavor that really makes the filling pop.
• Sun-Dried Tomatoes: These provide a chewy texture and a concentrated, sweet-tart flavor. I prefer the dry-packed ones for this recipe.
• Fresh Herbs & Aromatics: A mix of fresh basil, garlic, and lemon zest adds a burst of freshness and aroma.
• Avocado Oil: A neutral oil for roasting the peppers.
• Black Pepper: For a touch of warmth and spice.

Step-by-Step Instructions

1. Get Ready: First, get your oven preheating to 400°F and line a baking sheet with parchment paper. This will make cleanup a breeze! Finely chop your sun-dried tomatoes so they mix evenly into the filling.
2. Whip Up the Filling: In a medium bowl, combine the softened cream cheese, crumbled feta, garlic, basil, lemon zest, and chopped sun-dried tomatoes. Mix it all together until it’s smooth and creamy.
3. Prep the Peppers: Slice the mini peppers in half lengthwise. You can leave the stems on for a cute little handle. Scoop out any seeds and membranes.
4. Toss and Coat: Place the pepper halves in a separate bowl, drizzle with avocado oil and a sprinkle of black pepper, and toss them gently to coat.
5. Fill ‘Em Up: Arrange the pepper halves cut-side-up on your prepared baking sheet. Spoon the cheese filling into each pepper half, mounding it just a little. Don’t be shy with the filling!
6. Bake to Perfection: Pop the baking sheet into the oven and bake for 25-30 minutes. You’ll know they’re done when the peppers are tender and the filling is golden brown in spots. Let them cool for a few minutes before serving—they’ll be hot!

Expert Tips

• Make-Ahead Magic: You can stuff the peppers up to a day in advance. Just cover them and keep them in the fridge. You might need to add a few extra minutes to the baking time.
• Storage Savvy: Leftovers will keep in an airtight container in the fridge for up to 4 days. They’re great cold, or you can reheat them in the oven.
• Swap It Out: Feel free to get creative! Sub goat cheese for feta, or try fresh dill or chives instead of basil. A pinch of red pepper flakes will add a nice kick of heat.

Serving & Pairing Ideas

These stuffed mini pepper poppers are a fantastic appetizer for any occasion. Serve them warm from the oven, and for an extra touch of elegance, drizzle them with a balsamic glaze and a sprinkle of fresh basil.

They pair wonderfully with a crisp white wine like Sauvignon Blanc or a light, refreshing beer. For a non-alcoholic option, a sparkling lemonade or iced tea is perfect.