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These colorful stuffed mini peppers are one of those appetizers that look fancy but are surprisingly easy to make. Sweet mini peppers are filled with a creamy, herby cheese mixture, then packed into a jar with garlic, fresh dill, parsley, and a tangy seasoned marinade.

They’re delicious served cold as an appetizer, added to a charcuterie board, or enjoyed straight from the refrigerator when you want a quick savory snack!

🫑 Ingredients

For the stuffed peppers

12–16 mini sweet peppers
8 oz (225 g) cream cheese, softened
½ cup (50 g) crumbled feta cheese
2 cloves garlic, finely minced
2 tablespoons fresh parsley, finely chopped
2 tablespoons fresh dill, chopped
1 tablespoon fresh chives, chopped
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt, or to taste

For the marinade

¾ cup white vinegar
½ cup water
½ cup olive oil
1 tablespoon sugar
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried dill
½ teaspoon dried oregano
2–3 cloves garlic, thinly sliced
Optional: ½ teaspoon red pepper flakes

For the jar

A few sprigs fresh dill
A handful of fresh parsley
2–3 garlic cloves, sliced
Optional: sliced jalapeño or banana pepper

👩‍🍳 Instructions

1. Prepare the peppers

Wash the mini peppers thoroughly and pat them dry.

Cut off the tops and carefully remove the seeds and membranes. If your peppers are very small, you can also slice them lengthwise and open them like little boats.

Set them aside while you prepare the filling.

2. Make the cheese filling

In a bowl, combine the softened cream cheese, feta, garlic, parsley, dill, chives, oregano, black pepper, and salt.

Mix until smooth and well combined.

For an extra creamy filling, let the cream cheese sit at room temperature for about 20–30 minutes before mixing.

3. Stuff the peppers

Transfer the cheese mixture to a piping bag or a zip-top bag with the corner snipped off.

Pipe the filling into each pepper, being careful not to overfill them.

Press the filling gently into the pepper so there aren’t large air pockets.

4. Make the marinade

Add the vinegar, water, sugar, salt, black pepper, dill, oregano, garlic, and red pepper flakes, if using, to a saucepan.

Bring the mixture just to a simmer, stirring until the sugar and salt dissolve.

Remove from the heat and allow it to cool until warm or room temperature.

Important: Don’t pour boiling-hot marinade over cream cheese. Let it cool first so the cheese doesn’t melt.

5. Pack the jar

Place some fresh dill, parsley, and sliced garlic in the bottom of a clean jar.

Arrange the stuffed peppers snugly inside.

Add more herbs and garlic between the peppers.

Pour the cooled marinade over the peppers until they are well coated. Add the olive oil last.

Because the peppers contain a soft cheese filling, don’t try to process or can these at room temperature.

6. Refrigerate

Seal the jar and place it immediately in the refrigerator.

Allow the peppers to marinate for at least 12 hours. For the best flavor, let them sit for about 24 hours.

The herbs, garlic, vinegar, and seasonings have time to flavor the peppers while the creamy filling becomes even more delicious.

🧀 How to Serve Them

These stuffed peppers are fantastic served:

As an appetizer
On a charcuterie board
With crackers and crusty bread
Alongside grilled meats
With sandwiches
Chopped into salads
As part of an antipasto platter
Straight from the refrigerator with a fork! 😋

🌶️ Easy Variations

Make them spicy: Add red pepper flakes to the marinade or use a few hot peppers mixed with the sweet mini peppers.

Use goat cheese: Replace some or all of the feta with soft goat cheese for a tangier filling.

Add sun-dried tomatoes: Finely chop a few and mix them into the cheese filling.

Try Italian flavors: Add basil, Parmesan, oregano, and a little Italian seasoning.

Make them extra garlicky: Add roasted garlic to the cheese filling instead of raw garlic.

Add lemon: A little grated lemon zest in the cheese mixture gives the filling a fresh, bright flavor.

❄️ Storage

Because these peppers are stuffed with cream cheese and fresh herbs, treat them as a refrigerated appetizer rather than a shelf-stable canned product.

Keep them refrigerated at 40°F/4°C or below, and use clean utensils when serving. For best quality, enjoy them within a few days and discard them if they develop an unusual odor, appearance, mold, or other signs of spoilage.

Do not store this recipe at room temperature or attempt to water-bath can it. The vinegar/oil mixture shown here is a refrigerator marinade, not a tested canning recipe.

❤️ Why You’ll Love This Recipe

There is something irresistible about the combination of sweet crunchy peppers, creamy cheese, fresh herbs, garlic, and tangy marinade.

They’re colorful enough for a holiday table, easy enough for a casual family snack, and make a wonderful make-ahead appetizer because they actually become more flavorful after resting in the refrigerator.

🌶️ Quick Recipe Card

Prep: 25 minutes
Marinating: 12–24 hours
Servings: 12–16 stuffed peppers

The best part? Make a jar today, let the flavors mingle overnight, and tomorrow you’ll have a refrigerator full of little bites that are incredibly hard to resist! 😍