Mini Pepper Poppers are one of those easy, colorful bites that feel right at home on just about any table. Whether you’re putting together a casual snack spread, a party appetizer tray, or something festive for Easter brunch, these little peppers always fit the bill. They’re fresh, creamy, and just delicious. A perfect go-to when you want something simple but still a little special.
What makes this recipe stand out is the filling. A smooth blend of cream cheese and sour cream creates a rich, tangy base, while green onions, parsley, and dill add a bright, herby flavor that keeps everything balanced. A touch of garlic and onion powder rounds it all out, giving the filling just enough depth without overpowering the natural sweetness of the peppers.
INGREDIENTS
- 16 oz mini sweet peppers
- 1 (8 oz) block cream cheese, softened
- ¼ cup sour cream
- 1-2 green onions, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper, to taste
- Optional: additional fresh dill for “carrot tops”
PREPARATION
- Slice peppers in half vertically and clean out all seeds.
- In a small bowl, mix remaining ingredients together until smooth.
- Spread cream cheese mixture into the hollow of the pepper and smooth out with a knife. Place finished peppers on a serving plate.
- Optional: stick a stem of dill into the cream mixture at the top of the pepper to create a “carrot top.”
- Chill until ready to serve.