If you’re on the lookout for a vibrant, tasty, and protein-packed bite, you’ve absolutely got to try this Protein Snack Cheese Stuffed Mini Peppers Recipe! These little peppers are bursting with sweet flavor and are generously filled with a creamy, cheesy blend that’s both satisfying and nutritious. Perfect for a quick snack, party appetizer, or even a light meal, they bring color, texture, and a delightful punch of protein to any table. Once you dive into this recipe, you might find yourself craving these peppers again and again because they blend freshness with that irresistible cheesy goodness in such a fun, easy way.
Ingredients You’ll Need
This Protein Snack Cheese Stuffed Mini Peppers Recipe keeps things simple but scrumptious. Every ingredient plays an important role, whether it’s adding creaminess, flavor, a subtle kick, or just that perfect pop of color that makes the dish so inviting.
- 20–24 mini sweet peppers (about 1 lb / 450 g): Choose firm, vibrant peppers for the best crunch and sweetness.
- 8 oz (225 g) reduced-fat cream cheese, softened: This provides the creamy base that makes the filling smooth and rich.
- 1 cup (115 g) shredded part-skim mozzarella cheese: Adds stretchy, mild cheesiness that melts perfectly if you bake the peppers.
- 1/3 cup (35 g) grated Parmesan cheese: Brings a savory, umami bite with a hint of saltiness.
- 1/2 cup (115 g) plain Greek yogurt (2% or 0%): Offers a tangy creaminess and an extra protein boost without heaviness.
- 2 tbsp finely chopped fresh chives (or green onions): Introduces a fresh, mild onion flavor that brightens the filling.
- 2 tbsp finely chopped fresh parsley (optional): Adds lovely vibrant color and a touch of herbal brightness.
- 1 small garlic clove, very finely minced or grated: Just enough garlic to infuse the filling with subtle aromatic warmth.
- 1/2 tsp onion powder: Enhances the savory depth without adding moisture.
- 1/2 tsp smoked paprika (or sweet paprika): Gives a smoky sweetness that makes the filling uniquely delicious.
- 1/4 tsp ground black pepper: Adds a gentle heat and complexity.
- 1/4–1/2 tsp salt, to taste: To perfectly season the filling, balancing all flavors.
- 1–2 tbsp milk or water, only if needed to loosen the mixture: Helps adjust texture for easy filling or piping.
- Optional high-protein boosts: 2–3 tbsp unflavored whey or pea protein powder or 1/4 cup (30 g) finely grated hard cheese (extra Parmesan) to amplify the protein content without sacrificing taste.
- Optional toppings: Crushed red pepper flakes, everything bagel seasoning, extra chopped herbs, or toasted breadcrumbs/panko for texture and extra flavor.
How to Make Protein Snack Cheese Stuffed Mini Peppers Recipe
Step 1: Prepare the Mini Peppers
Start by washing your mini sweet peppers and drying them thoroughly—any water left on the peppers can affect how the filling sticks and bakes. Next, carefully slice each pepper in half lengthwise, aiming to keep the stem attached for that charming presentation. Use a small spoon or knife to scoop out all the seeds and membranes gently, creating the perfect little edible boats ready to be filled. Arrange these halves cut-side up on a tray or a parchment-lined baking sheet if you plan to bake them later.
Step 2: Soften and Prep the Cheese Base
Take the cream cheese out of the fridge and let it sit at room temperature for 15 to 20 minutes if it’s really firm. This softening step is key to ensuring your cheese mixture will be silky and easy to spread. Mash the cream cheese well with a spoon or spatula, breaking down any lumps until smooth and creamy—the better the base, the tastier the filling!
Step 3: Make the Protein Cheese Filling
To your softened cream cheese, add the plain Greek yogurt and stir until fully combined for that lovely creamy tang. Toss in the shredded mozzarella, Parmesan, chopped chives, optional parsley, minced garlic, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until every herb and spice is evenly woven throughout the creamy goodness. If you want to power up the protein, fold in whey or pea protein powder or a bit more grated Parmesan cheese at this stage. If the mixture feels too thick or pasty, add a teaspoon of milk or water at a time until it is nicely spoonable or pipeable.
Step 4: Taste and Adjust Seasoning
Don’t be shy—taste a little of your filling and fine-tune the seasoning to your liking. Add more salt, pepper, or paprika for a flavor boost, or stir in a touch extra Greek yogurt if you want to amp up the tanginess. This step really makes the difference, turning your mixture from good to unforgettable.
Step 5: Fill the Peppers
Spoon the cheesy filling into each pepper half, mounding it slightly for a rustic look that’s charming and appetizing. For fancier gatherings or a polished appearance, transfer the filling to a piping bag or a zip-top bag with a corner snipped off and pipe it neatly into each pepper. Lightly smooth or swirl the tops with the back of a spoon for a beautiful finish.
Step 6: Add Toppings and Optional Baking
Sprinkle your preferred toppings over the filled peppers—crushed red pepper flakes add heat, everything bagel seasoning brings a savory crunch, extra chopped herbs offer freshness, and toasted breadcrumbs or panko deliver a satisfying crisp on top if you bake them. For a no-bake protein snack, chill the peppers for at least 20–30 minutes to allow flavors to meld and the filling to firm up, then serve cold or at room temperature. Alternatively, bake at 375°F (190°C) for 10–14 minutes until the peppers soften slightly and the cheese melts into golden perfection, then cool briefly before serving.
How to Serve Protein Snack Cheese Stuffed Mini Peppers Recipe
Garnishes
Fresh herbs like parsley, chives, or even basil make wonderful garnishes, adding just the right pop of color and brightness to enhance each bite visually and flavor-wise. For a bit of texture contrast, a light sprinkle of toasted breadcrumbs or a pinch of crushed red pepper flakes can add a welcome crunch or a subtle spice kick.
Side Dishes
These stuffed mini peppers pair beautifully with light, fresh sides. Think crisp salad greens drizzled with lemon vinaigrette, crunchy veggie sticks, or even a refreshing cucumber and tomato salad. The creamy, flavorful peppers balance perfectly alongside simple, crunchy accompaniments that keep the meal light and vibrant.
Creative Ways to Present
Try arranging the stuffed peppers on a rustic wooden board for a casual gathering, or line them up neatly on a bright platter for a polished look. For parties or gatherings, offer a dipping sauce—maybe a cooling tzatziki or a smoky chipotle aioli—to elevate the experience. You can also skewer them with cocktail picks, serving them as grab-and-go bites that your guests will adore. The vibrant colors make this snack irresistible from the first glance.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Protein Snack Cheese Stuffed Mini Peppers in an airtight container in the refrigerator. They stay fresh and delicious for up to 3 days, making them a perfect make-ahead snack. If you filled them in advance but haven’t baked yet, refrigerate them unbaked and bake or serve chilled when ready.
Freezing
Because of the fresh peppers and dairy filling, freezing isn’t recommended for this recipe. The texture of the peppers might become soggy or watery after thawing, and the creamy cheese filling may separate or lose its freshness. It’s best enjoyed fresh or refrigerated.
Reheating
If you baked your peppers ahead and want to reheat, warm them gently in a preheated oven at 325°F (160°C) for about 8–10 minutes, just until heated through. Avoid microwaving as it can cause the filling to become watery or rubbery. Let them cool slightly before serving to allow the filling to set properly again.
FAQs
Can I use other types of cheese in this Protein Snack Cheese Stuffed Mini Peppers Recipe?
Absolutely! Feel free to experiment with different cheeses like feta for tanginess, goat cheese for creaminess, or cheddar for sharper flavor. Just keep in mind how the flavors will blend and how well the cheese melts if you plan to bake.
Are these peppers suitable for a low-carb diet?
Yes, mini sweet peppers are naturally low in carbohydrates and combined with the high-protein filling, this snack fits well into many low-carb and keto-friendly meal plans.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute the cream cheese and yogurt with plant-based alternatives, such as cashew cream cheese and coconut yogurt. Use dairy-free shredded cheese or nutritional yeast for a cheesy flavor. Texture may vary slightly, but it will still be delicious!
How spicy are these stuffed mini peppers?
They are naturally sweet with just a mild hint of warmth from smoked paprika and optional crushed red pepper flakes. If you prefer more heat, you can ramp it up by adding more spicy seasonings or serving with a hot sauce on the side.
Can I prepare this recipe in advance for a party?
Definitely! You can prep and stuff the mini peppers the day before your event. Keep them refrigerated, and either serve chilled or bake right before guests arrive for that warm, melty effect.
Final Thoughts
This Protein Snack Cheese Stuffed Mini Peppers Recipe is one of my all-time favorite snacks to whip up when I want something quick, tasty, and packed with protein. It’s colorful, fresh, and oh-so-delicious, making it a perfect choice for casual snacking or impressing guests with minimal effort. Trust me, once you make these, you’ll wonder how you ever lived without them in your snack rotation. Give it a go—you won’t regret it!
Print
Protein Snack Cheese Stuffed Mini Peppers Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 14m
- Total Time: 0h 44m
- Yield: 20–24 stuffed mini peppers
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Protein Snack Cheese Stuffed Mini Peppers are a delicious, high-protein appetizer or snack perfect for parties or healthy eating. Mini sweet peppers are halved and filled with a creamy mixture of reduced-fat cream cheese, Greek yogurt, mozzarella, Parmesan, and fresh herbs, seasoned with garlic and smoked paprika. You can enjoy them either chilled as a refreshing no-bake snack or baked to achieve a warm, melty treat with a crispy top. Optional protein boosts like whey or pea protein powder and various toppings like crushed red pepper flakes or everything bagel seasoning make this snack both customizable and nutritious.
Ingredients
Vegetables
- 20–24 mini sweet peppers (about 1 lb / 450 g)
Cheese and Dairy
- 8 oz (225 g) reduced-fat cream cheese, softened
- 1 cup (115 g) shredded part-skim mozzarella cheese
- 1/3 cup (35 g) grated Parmesan cheese
- 1/2 cup (115 g) plain Greek yogurt (2% or 0%)
- 1–2 tbsp milk or water, only if needed to loosen the mixture
Herbs and Spices
- 2 tbsp finely chopped fresh chives (or green onions)
- 2 tbsp finely chopped fresh parsley (optional)
- 1 small garlic clove, very finely minced or grated
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (or sweet paprika)
- 1/4 tsp ground black pepper
- 1/4–1/2 tsp salt, to taste
Optional High-Protein Boosts
- 2–3 tbsp unflavored whey or pea protein powder
- or 1/4 cup (30 g) finely grated hard cheese (extra Parmesan)
Optional Toppings
- Crushed red pepper flakes
- Everything bagel seasoning
- Extra chopped herbs
- Toasted breadcrumbs or panko (for a crunchier version)
Instructions
- Prepare the mini peppers: Wash the mini sweet peppers and pat them completely dry with a clean towel. Slice each pepper in half lengthwise, keeping the stem attached if possible for presentation. Use a small spoon or paring knife to gently remove seeds and membranes. Arrange pepper halves cut-side up on a large tray or plate; if baking, place on a parchment-lined baking sheet.
- Soften and prep the cheese base: Place the cream cheese in a medium mixing bowl and let it sit at room temperature for 15–20 minutes if it’s very firm. Using a spoon or spatula, mash the cream cheese until smooth and spreadable with no big lumps.
- Make the protein cheese filling: To the cream cheese, add Greek yogurt and mix until fully combined and creamy. Add shredded mozzarella, grated Parmesan, chives, parsley, garlic, onion powder, smoked paprika, black pepper, and salt. Mix thoroughly until the herbs and seasonings are evenly distributed. If using extra protein (whey/pea protein powder or extra Parmesan), sprinkle it in and stir well. Start with a small amount; the mixture should be thick but spoonable. If the filling becomes too thick or pasty, add milk or water 1 teaspoon at a time, just until it becomes smooth and easy to pipe or spoon.
- Taste and adjust seasoning: Taste a small amount of the filling. Add a pinch more salt, pepper, or paprika as needed. If you want more tang, add a spoonful of extra Greek yogurt and mix again.
- Fill the peppers: For a rustic look, use a small spoon to scoop the cheese mixture into each pepper half, mounding it slightly. For a neater, party-ready look, transfer the filling to a piping bag or a zip-top bag. Push the filling to one corner and snip a small tip off the corner, then pipe the mixture into each pepper half. Lightly level or swirl the tops with the back of a spoon if desired.
- Add toppings: Sprinkle each stuffed pepper with your choice of toppings: crushed red pepper flakes for heat, everything bagel seasoning for a savory crunch, extra chopped herbs for freshness, or toasted breadcrumbs/panko if baking and you want a golden crust.
- Option 1 – Serve as a no-bake snack: Once filled, chill the stuffed peppers in the refrigerator for at least 20–30 minutes to let the flavors meld and the filling firm slightly. Serve cold or at cool room temperature as a high-protein snack or party appetizer.
- Option 2 – Bake for a warm, melty version: Preheat the oven to 375°F (190°C). Place the stuffed peppers on a parchment-lined baking sheet, making sure they sit flat and don’t tip over. If using, sprinkle a light layer of extra mozzarella or Parmesan over the tops for extra melt and color. Bake for 10–14 minutes, until the peppers are just tender and the cheese is melted and starting to turn golden at the edges. Let cool for 5–10 minutes before serving, as the filling will be very hot.
- Storage and make-ahead: Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. For meal prep, stuff the peppers and keep them refrigerated unbaked; bake or serve chilled when ready. If adding breadcrumbs, add them right before baking or serving so they stay crisp.
Notes
- You can choose to serve these peppers chilled or baked for a warm version.
- If you prefer a crunchier topping, add toasted breadcrumbs or panko just before baking or serving.
- Adjust salt and spices to taste after mixing the filling for best flavor balance.
- Use gluten-free breadcrumbs if needed to keep the recipe gluten free.
- Protein powder addition is optional but boosts protein content significantly.
- Keep filled but unbaked peppers refrigerated for meal prep and bake fresh when needed.
