Savory Cream Cheese Filled Peppers


Use this Savory Cream Cheese filling to stuff Green Peppers or even as a dip. It makes an excellent appetizer! My husband thought this was excellent as did my 4 year old grandson! If you love Green Peppers and Cream Cheese this is a win-win for you!

Source: My Great Recipes






Rinse and dry the peppers

with a paper towel.



With a sharp knife, cut the

top stem end off of the pepper.



Cut the stem out of the top pieceย and

cut the top piece into small pieces.



Finely chop those pieces and set aside.



Carefully clean out the bottom piece of the

green peppers, removing the membranes too.



Add the cream cheese and heavy

cream to a medium bowl.



Cream together with spoon.



Add the Parmesan cheese, paprika

and cayenne pepper, if used,

and cream together.



Add the chives and finely chopped

pieces of green pepper.



Using a spoon, cream together well.



Place the filling inside the green

peppers pushing out all of the air gaps.



Wrap with plastic wrap and

refrigerate for at least 2 hours

or overnight.



Remove from the refrigerator, and remove

plastic wrap then slice thin and serve.


Savory Cream Cheese Filled Peppers



  • 2 small green or red peppers
  • 8 oz cream cheese, room temperature
  • 2 Tbsp heavy cream
  • 2 Tbsp grated Parmesan cheese (or cheddar cheese)
  • 1/2 tsp paprika
  • 1 Tbsp fresh chopped chives (or parsley)
  • Pinch of cayenne, optional


  1. Rinse peppers and dry them with a paper towel.
  2. With a sharp knife, slice the top off (stem end) of the peppers.
  3. Cut the stem out of the top piece then finely chop the small top pieces that are left and set aside.
  4. Carefully clean out the large section of the green pepper, removing the seeds and membranes. I used a spoon to do this.
  5. In a medium bowl, cream together the cream cheese and heavy cream with a large spoon.
  6. Add the Parmesan cheese, paprika and cayenne pepper, if used. Mix thoroughly with a spoon.
  7. Add the chives and finely chopped pieces of green pepper, mix well with the spoon.
  8. Place the filling into the green peppers pressing to remove all of the air gaps.
  9. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Remove plastic wrap and slice thin so the pepper forms a ring and the cream cheese filling is inside the pepper ring then serve.

















  1. wow what an awesome recipe, diane!
    like a piece of art at the end too.
    thanks for showing the pictures of how to chop the bell pepper down for noncooks like me who need even the cutting lowdown.

    Liked by 1 person

    • That is the best thing you could have said to me. I try to post the recipes and step by step instructions so anyone, even beginners, can make the recipe. I have to look at my post 2-3 times and make changes because after all these years it is automatic when I cook. There is nothing worse than following a recipe and not knowing every detail then giving up! So thank you!

      Liked by 1 person

  2. What a great idea. Iโ€™ll use this next time Iโ€™m making a cream cheese dip.
    Have you ever tried fried stuffed jalapeรฑos. The filling is similar to this, then theyโ€™re battered and quickly deep fried. Very hot, but appealing to those with an appetite for hot.

    Liked by 1 person

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