If you’re on the hunt for a vibrant, tasty, and protein-packed snack, the Protein Snack Cheese Stuffed Mini Peppers Recipe is exactly what you need. This dish bursts with colorful mini sweet peppers filled with a luscious, creamy cheese blend that’s not only satisfying but also packed with wholesome ingredients. Whether you want a quick snack, a party appetizer, or a wholesome bite between meals, these cheese stuffed mini peppers deliver big on flavor and nutrition, making them a perfect crowd-pleaser or a solo treat.
Ingredients You’ll Need
This Protein Snack Cheese Stuffed Mini Peppers Recipe calls for simple yet essential ingredients that each bring their own magic to the dish. From the natural sweetness of mini peppers to the creamy tang of Greek yogurt and the lovely melt of mozzarella, every component plays a vital role in creating a balanced and delightful flavor profile.
- Mini sweet peppers (20–24): The star vessel for your filling, these peppers add color, crunch, and natural sweetness.
- Reduced-fat cream cheese (8 oz): Provides a smooth, creamy base that’s light yet rich in flavor.
- Shredded part-skim mozzarella (1 cup): Adds a gooey, melty texture that complements the cream cheese beautifully.
- Grated Parmesan cheese (1/3 cup): Offers a sharp, nutty punch to elevate the cheese blend.
- Plain Greek yogurt (1/2 cup): Gives a tangy freshness and an extra protein boost without heaviness.
- Fresh chives (2 tbsp): Bring a mild oniony flavor and fresh green brightness.
- Fresh parsley (2 tbsp, optional): Adds a subtle herbaceous note and a pop of color.
- Garlic clove (1 small): Finely minced for a gentle kick of savory depth.
- Onion powder (1/2 tsp): Enhances the filling’s savory complexity with a touch of sweetness.
- Smoked paprika (1/2 tsp): Offers a gentle smokiness that lifts the entire dish.
- Ground black pepper (1/4 tsp): Adds warmth and spice.
- Salt (1/4–1/2 tsp, to taste): Balances and brightens all the flavors.
- Milk or water (1–2 tbsp, if needed): To loosen the filling for easy stuffing, only if necessary.
- Optional protein boosts (whey/pea protein or extra Parmesan): For an extra punch of protein and flavor, perfect for a more satisfying snack.
- Optional toppings: Crushed red pepper flakes, everything bagel seasoning, extra herbs, or toasted breadcrumbs for added texture and flair.
How to Make Protein Snack Cheese Stuffed Mini Peppers Recipe
Step 1: Prepare the Mini Peppers
First things first, wash your mini sweet peppers thoroughly and dry them completely to avoid any watery filling. Carefully slice each pepper in half lengthwise while trying to keep the stem intact for an attractive presentation. Using a small spoon or knife, gently remove the seeds and membranes so each pepper half is ready to be filled. Arrange them on a tray or parchment-lined baking sheet, cut side up, so they stay put and look gorgeous.
Step 2: Soften and Prep the Cheese Base
Let your cream cheese sit out for about 15–20 minutes until it’s soft enough to spread without lumps. Mash it well with a spoon or spatula until creamy and smooth. This step ensures your filling will be silky and easy to work with, which is a total game-changer when stuffing those peppers.
Step 3: Make the Protein Cheese Filling
Combine the softened cream cheese with the Greek yogurt, stirring until the two blend into a luscious cream. Add the shredded mozzarella, grated Parmesan, chopped chives, parsley (if using), minced garlic, onion powder, smoked paprika, black pepper, and salt. Mix everything thoroughly so the flavors marry and every bite is perfectly seasoned. If you want to add extra protein, sprinkle in a bit of whey or pea protein powder, or more Parmesan cheese, stirring until the filling is thick but still spoonable. If it’s too thick, add milk or water teaspoon by teaspoon to reach that ideal, smooth consistency.
Step 4: Taste and Adjust Seasoning
Take a little taste of your cheese mixture and tweak the seasoning as needed. Sometimes a pinch more salt or a touch more smoked paprika can make all the difference. If you want a tangier filling, mix in an extra spoonful of Greek yogurt. This step is your chance to customize the filling exactly to your liking.
Step 5: Fill the Peppers
You can go rustic by spooning the mixture into the pepper halves, piling it slightly for a charming, homemade look. Or, for a more polished, party-ready style, transfer the filling into a piping bag or a zip-top bag with the corner snipped off and pipe neatly into each pepper. This not only looks fantastic but also makes serving easier. Finish by swirling the tops gently with a spoon if you like a decorative touch.
Step 6: Add Toppings
Now’s the fun part—sprinkle on your favorite toppings! A pinch of crushed red pepper flakes adds exciting heat, everything bagel seasoning offers savory crunch, extra chopped herbs bring color and freshness, and toasted breadcrumbs or panko give a delightful golden crust if you plan to bake them.
Step 7: Chill or Bake
If you prefer a fresh, cool snack, place the stuffed peppers in the refrigerator for at least 20–30 minutes so the flavors meld and the filling firms up nicely. Serve them chilled or at room temperature. For a warm, cheesy treat, preheat your oven to 375°F (190°C), place the peppers on a baking sheet lined with parchment, add extra shredded cheese on top if you like, and bake for 10–14 minutes until peppers are tender and the cheese is bubbling and slightly golden. Let them cool a little before enjoying.
How to Serve Protein Snack Cheese Stuffed Mini Peppers Recipe
Garnishes
Garnishing these stuffed mini peppers can really elevate their appeal. Fresh chopped herbs like parsley or chives add a beautiful green brightness that complements the rich filling. Sprinkle on crushed red pepper flakes for those who crave a spicy kick, or add a dusting of smoked paprika for a smoky finish. A light drizzle of extra virgin olive oil can also add a glossy sheen and enhance the flavors.
Side Dishes
These peppers are so versatile they can act as a protein-packed snack on their own or as a delightful side to a variety of meals. Pair them with a crisp green salad for a light lunch, with grilled chicken or fish for a balanced dinner, or alongside soups for a cozy, satisfying bite. They also make the perfect nibble at cocktail parties or family gatherings, pleasing guests who are looking for something both tasty and nutritious.
Creative Ways to Present
To impress your friends, arrange the stuffed mini peppers on a colorful platter garnished with fresh herbs and edible flowers. For parties, serve them in mini muffin tins to keep them upright and neat. You can also thread a couple onto toothpicks as finger food or serve with small bowls of dipping sauces such as spicy marinara, ranch, or a tangy yogurt dip for extra fun and flavor exploration.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of the Protein Snack Cheese Stuffed Mini Peppers Recipe, store them in an airtight container in the refrigerator. They will keep well for up to 3 days, making them an excellent choice for easy snack prep. The flavors actually deepen after resting, so they taste fantastic even as leftovers.
Freezing
Because of their fresh pepper component and creamy filling, freezing is not recommended as it can affect texture and flavor negatively. For best quality, enjoy these peppers fresh or refrigerated.
Reheating
If you’ve baked your stuffed peppers and have leftovers, gently reheat them in the oven at a low temperature (around 300°F or 150°C) until warmed through to help maintain their texture and avoid drying out. Avoid microwaving if possible, as it can make the peppers mushy and the filling rubbery.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While mozzarella, Parmesan, and cream cheese work wonderfully together, you can experiment with feta, goat cheese, or cheddar for different flavor twists. Just keep the texture creamy and the filling thick enough to hold inside the peppers.
Are these Protein Snack Cheese Stuffed Mini Peppers suitable for meal prep?
Yes! You can prepare and stuff the peppers ahead of time and store them in the fridge unbaked. When you’re ready, simply bake them fresh or enjoy them chilled as a quick snack.
Can I make this recipe vegan or dairy-free?
To make a vegan or dairy-free version, swap the cream cheese, yogurt, and cheeses for plant-based alternatives and use nutritional yeast for that cheesy flavor. Keep in mind texture and seasoning might need a bit of adjustment.
How do I make the filling less runny?
Ensure your Greek yogurt is thick and use reduced-fat cream cheese to help keep the mixture firm. If the filling feels too loose, add more shredded cheese or protein powder for body. Avoid adding excess milk or water.
What’s the best way to serve these at a party?
For parties, pipe the filling neatly and arrange the peppers on an attractive platter with vibrant garnishes. Keep them chilled until serving or bake shortly before guests arrive for a warm option. Offering toothpicks makes them easy to grab and enjoy.
Final Thoughts
This Protein Snack Cheese Stuffed Mini Peppers Recipe is a total winner for anyone craving a snack that is both nutritious and indulgently flavorful. It’s easy to make, versatile, and perfect for sharing with friends or keeping all to yourself. Once you try these vibrant little peppers filled with creamy, cheesy goodness, they’ll fast become your go-to for quick snacks, appetizers, or light meals. Give it a try and watch them disappear in no time!
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 (serves about 6–8 as an appetizer)
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
Protein Snack Cheese Stuffed Mini Peppers are a delicious, high-protein appetizer or snack featuring sweet mini peppers filled with a creamy mixture of reduced-fat cream cheese, Greek yogurt, shredded mozzarella, Parmesan, and fresh herbs. Easily prepared with no baking required or baked for a warm, melty option, these stuffed peppers are perfect for parties, meal prepping, or a nutritious bite any time of day.
Ingredients
Peppers
- 20–24 mini sweet peppers (about 1 lb / 450 g)
Cheese and Dairy Filling
- 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%)
Herbs and Seasonings
- 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
Additional Liquids
- 1–2 tbsp milk or water, only if needed to loosen the mixture
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 thoroughly and pat them completely dry with a clean towel. Slice each pepper in half lengthwise, trying to keep the stem attached if possible for better presentation. Remove the seeds and membranes gently using a small spoon or paring knife. Arrange the pepper halves cut-side up on a large tray or plate. If you plan to bake them, 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 is very firm to soften it. Then use a spoon or spatula to mash the cream cheese until it is smooth and spreadable with no big lumps.
- Make the protein cheese filling: Add the Greek yogurt to the softened cream cheese and mix until fully combined and creamy. Add the shredded mozzarella, grated Parmesan, chopped chives, parsley (if using), minced garlic, onion powder, smoked paprika, ground black pepper, and salt. Mix thoroughly to evenly distribute the herbs and seasonings. If you want extra protein, add 2–3 tablespoons of unflavored whey or pea protein powder or 1/4 cup finely grated hard cheese like extra Parmesan, then stir well. If the mixture becomes too thick or pasty, add milk or water in small increments (1 teaspoon at a time) until it is smooth and easy to pipe or spoon.
- Taste and adjust seasoning: Sample a small amount of the filling and adjust the seasoning by adding more salt, pepper, or paprika to taste. For more tang, stir in a spoonful of extra Greek yogurt.
- Fill the peppers: For a rustic presentation, use a small spoon to scoop and mound the cheese mixture into each pepper half. For a party-ready look, transfer the filling to a piping bag or a zip-top bag with a small corner snipped off and pipe the filling neatly into each pepper half. Optionally, lightly level or swirl the tops using the back of a spoon.
- Add toppings: Sprinkle your choice of toppings on each stuffed pepper such as crushed red pepper flakes for heat, everything bagel seasoning for savory crunch, extra chopped herbs for freshness, or toasted breadcrumbs/panko if baking and you want a golden crunchy crust.
- Option 1 – Serve as a no-bake snack: Chill the filled stuffed peppers in the refrigerator for at least 20–30 minutes to meld the flavors and allow the filling to firm up slightly. Serve cold or at cool room temperature as a high-protein snack or appetizer.
- Option 2 – Bake for a warm, melty version: Preheat the oven to 375°F (190°C). Arrange the stuffed peppers on a parchment-lined baking sheet, making sure they sit flat and don’t tip over. If desired, sprinkle extra mozzarella or Parmesan on top for added melt and color. Bake for 10–14 minutes until the peppers are just tender and the cheese is melted, starting to turn golden at the edges. Allow to cool for 5–10 minutes before serving as the filling will be very hot.
- Storage and make-ahead: Store any 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 using breadcrumbs, add them just before baking or serving to keep the crunch intact.
Notes
- Keep the pepper stems intact for a better presentation, especially if serving at parties.
- You can customize the filling by adding your favorite protein powders or extra cheeses to boost protein content.
- If you prefer a smoother filling, add milk or water gradually until you reach a pipeable consistency.
- Serving options include no-bake chilled or warm baked versions to suit your preference.
- Leftovers keep well refrigerated for up to 3 days; reheat baked versions gently or enjoy cold.
- Add crunchy toppings like toasted panko just before serving to maintain texture.
- Use fresh herbs for the best flavor, but dried herbs can be substituted in a pinch, adjusting quantities accordingly.
