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These stuffed cherry peppers are filled with a creamy mixture of feta and cream cheese, balanced with garlic, herbs, and a touch of lemon.
They’re quick to make, packed with flavor, and perfect for parties, holidays, or simple snacks at home.
Ready in just 10 minutes, this is one of those easy appetizers that looks impressive but takes almost no effort.
Serve these stuffed cherry peppers at a summer barbecue/party or at a holiday gathering. Great appetizer for a glass of wine. Make them yourself and enjoy as many as you’d like.
Today I have another simple appetizer/ snack that you cam make for your weekend barbecue.
Table of Contents
Why This Recipe Works
Perfect for parties, antipasto boards, or everyday snacking
Cream cheese + feta = smooth, creamy, and slightly tangy filling
Hot cherry peppers add mild heat and brightness
No cooking required → ready in minutes
Great for make-ahead → flavors develop in the fridge
Ingredient Notes
- Cherry peppers – usually sold in jars (mild or hot)
- Feta cheese – adds saltiness and classic Mediterranean flavor
- Cream cheese – makes the filling smooth and pipeable
- Garlic – just enough for depth
- Parsley – freshness and color
- Lemon juice (optional) – brightens the filling
You can adjust the ratio:
more cream cheese → milder and creamier
more feta → saltier, sharper
How To Make Stuffed Cherry Peppers
- Drain the cherry peppers and remove stems/seeds if needed
- In a bowl, mix cream cheese, feta, garlic, parsley, and lemon juice
- Stir until smooth and well combined
- Transfer filling to a piping bag (or zip bag with corner cut)
- Fill each pepper with the mixture
- Arrange on a plate or store in a container
These stuffed cherry peppers are good for an year round appetizer, just like my famous Easy Marinated Mushrooms.
Where To Find Cherry Peppers
Look for:
- jarred cherry peppers (mild or hot)
- antipasto section or olive bar
- stores like Trader Joe’s or similar
If unavailable, you can use:
mini sweet peppers (less heat, same idea)
Make-Ahead & Storage
- Best served slightly chilled or at room temperature
- Store in the fridge up to 5–7 days
- Keep in an airtight container or jar
Variations
- Add chili flakes for extra heat
- Add chopped olives for a salty bite
- Mix in sun-dried tomatoes
- Use goat cheese instead of feta (different flavor)
How To Serve
These stuffed cherry peppers are perfect for:
- antipasto platters
- holiday appetizer spreads
- summer barbecues
- wine nights
Serve with toothpicks for easy grabbing
What do you stuff peppers with?
The answer is – whipped feta. You may already have the ingredients for it in your fridge.
I adapted the recipe for whipped feta from my Mini peppers with whipped feta, which are also a cool and delicious summer party appetizer. I just used less feta and more cream cheese, because I wanted the filling to stay inside the cherry peppers and be extra creamy.
FAQs
Yes, they actually taste better after a few hours in the fridge.
They range from mild to moderately hot. Taste one before stuffing.
Yes—goat cheese or ricotta work, but feta gives the best flavor.
No—use a zip-top bag with the corner cut off.
Stuffed Cherry Peppers (Cream Cheese & Feta)
Ingredients
- 24 cherry peppers, mild or hot, drained
- 4 oz cream cheese, softened
- 6 oz feta cheese, crumbled
- 1/2 tsp garlic, pressed or finely minced
- 1 tbsp parsley, finely chopped
- 1 tsp lemon juice, optional
Instructions
- Prepare the peppers
- Drain the cherry peppers and remove stems and seeds if needed. Set aside.
- Make the filling
- In a bowl, combine cream cheese, feta, garlic, parsley, and lemon juice.
- Mix until smooth and creamy.
- Fill the peppers
- Transfer the mixture to a piping bag (or zip-top bag with the corner cut).
- Fill each pepper evenly.
- Serve or store
- Serve immediately or refrigerate until ready to use.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Similar Recipes:
Watermelon Feta Appetizer Bites
Mozzarella Cantaloupe And Prosciutto Appetizer
These are SO fun, Mira! I would’ve never thought to make stuffed cherry peppers! I love this! And they’re so cute, too. Such a fun, poppable treat for the summer! Pinned!
These are such a cute and pretty appetizer! I’m sure the flavor combination is also amazing – perfect for a summer BBQ!
Oooh Mira, these are amazing – just my sort of thing as they’re delicious and yet so easy to make.
I make something similar with olives. mmmm!
Thanks Helen 🙂 Hope you are donig well 🙂 This spread works with olives, too. I’m sure yours is delicious.
Mira these look amazing! I would truly eat a dozen of these myself — they’re such a great, easy appetizer!
Can you, please, tell is how to get the seeds out of the peppers without destroying them? That’s the hardest part of the recipe.
Hi,
I got the peppers from a jar, the seeds were removed. But, you can sue a small spoon or a melon baller (better) to try and carefully scoop them out.