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
Scale
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.
