This little cold appetizer stopped traffic at my last spring gathering. I first made it on a whim when I had a bag of tiny bell peppers and a jar of everything bagel seasoning staring back at me from the pantry. It felt like a no-brainer: softened cream cheese and a touch of sour cream whipped together, scooped into sweet mini peppers, and finished with that addicting crunchy seasoning. The result was bright, creamy, and incredibly moreish—so much so that friends kept reaching for one more. It’s the sort of simple recipe that looks thoughtful on a platter but takes almost no time to assemble.

What I love most about this preparation is how the textures play together: the crisp, juicy pepper gives a satisfying crunch against the silky filling, and the everything bagel seasoning adds layers of toasted sesame, poppy, and savory garlic notes. I usually make a double batch when I know company is coming because they go fast—parents, kids, and even my most ingredient-picky cousin loved them. These are ideal for warm-weather gatherings, potlucks, and last-minute snacks, and they stay crisp and fresh if you make them an hour ahead.

Ingredients

• Mini bell peppers (16 ounces): Choose firm, brightly colored peppers with taut skin—red, orange, and yellow offer the sweetest flavor. Use about 1 pound (16 ounces) which yields roughly 30 halves once cored and seeded.
• Cream cheese (8 ounces): Full-fat cream cheese gives the creamiest mouthfeel. Soften it at room temperature for 20–30 minutes before mixing; this makes whipping smooth. Brands like Philadelphia or a local farm-style spread work beautifully.
• Sour cream (1 cup): Adds tang and lightens the filling. Use regular sour cream for the best texture; Greek-style will be thicker and tangier so adjust to taste.
• Everything bagel seasoning (2 tablespoons + extra): The magic finish—look for blends with sesame seeds, poppy seeds, dried garlic, dried onion, and coarse salt. Trader Joe’s, Davidovich, or homemade mixes are all great.

Instructions

Prepare the peppers: Wash the mini bell peppers and pat dry. Slice each pepper in half lengthwise and remove the seeds and ribs. Keep the halves intact as little boats—aim for uniform sizes so the platter looks tidy and each bite is consistent. This should take about 10 minutes for 16 ounces of peppers. Mix the filling: In a medium mixing bowl, combine 8 ounces softened cream cheese, 1 cup sour cream, and 2 tablespoons everything bagel seasoning. Using a wooden spoon or electric hand mixer on low, stir until the mixture is smooth and homogenous. Taste and add a pinch more seasoning if you prefer extra savory pop. Scrape the bowl sides for a fully blended filling. Fill the peppers: Using a small spoon, pastry bag, or zip-top bag corner snipped, pipe or spoon the filling into each pepper half so it reaches the top without overflowing. Aim for a neat mound in the center of each half—visual appeal makes a difference at a party. Sprinkle a little extra everything bagel seasoning on top of each filled pepper for texture and color. Chill before serving: Arrange the filled halves on a platter in a single layer, cover with plastic wrap, and refrigerate for at least 1 hour to let flavors meld and filling firm up. Chilling also makes them easier to transport and gives the flavors time to marry.

Storage Tips

Store filled halves in a single layer or in a shallow airtight container lined with parchment to prevent sticking. Keep chilled in the refrigerator and serve within 24–48 hours for best texture; after that the peppers soften and the filling can become watery as the dairy absorbs moisture. Transporting to parties is easiest on a flat tray with a cover—keep them on ice if serving outdoors for extended periods. To refresh slightly, drain any excess moisture and pat the pepper halves dry before reassembling with fresh filling.

Ingredient Substitutions

If you want to lighten the filling, substitute half of the cream cheese with full-fat Greek yogurt or use Neufchâtel cheese for a lower-fat option—expect a slightly tangier and less dense texture. For a dairy-free version, use a firm plant-based cream cheese and a dairy-free sour cream; the flavor will shift but the concept remains intact. Swap the everything bagel seasoning for za’atar, chili-lime seasoning, or a simple mix of paprika, garlic powder, and sesame seeds for different flavor directions. When adding mix-ins like smoked salmon or bacon, reduce the salt in the seasoning to keep balance.

Serving Suggestions

Present the halves on a large platter with microgreens, lemon wedges, or thinly sliced scallions for color. They pair beautifully with crisp white wines, light rosés, or a citrus-forward sparkling water. Serve alongside a cheese board, charcuterie, or hearty salads for a varied appetizer spread. For brunch, add smoked salmon or capers on top; for kid-friendly parties, leave the seasoning off a portion and offer it on the side to control heat and texture preferences.

Cultural Background

The everything bagel seasoning is a modern North American pantry staple inspired by classic bagel flavors—sesame, poppy, garlic, onion, and salt. Combining it with cream cheese nods to the traditional bagel-and-cream-cheese pairing but reimagines it as a handheld, low-carb bite using sweet peppers. This small adaptation highlights how immigrant-influenced flavor blends evolve into widely loved condiments that transform simple ingredients into something celebratory and familiar.

Seasonal Adaptations

In summer, choose the brightest peppers from farmer’s markets; their natural sweetness contrasts delightfully with the tangy filling. In fall and winter, try roasting the peppers briefly to deepen their flavor and warm the filling slightly before chilling—this yields a different, smokier profile. Holiday variations include adding finely chopped roasted turkey or chopped herbs like sage for Thanksgiving-inspired bites. For a spring brunch, fold in fresh dill and lemon zest to keep the flavor bright and seasonal.

Meal Prep Tips

To streamline prep for large gatherings, wash and halve the peppers the day before and store them in a sealed container with paper towels to wick moisture. Prepare the filling and keep it chilled separately; on the day, pipe fresh filling into the prepped halves to avoid sogginess. Use a piping bag with a round tip to speed up assembly—this also creates a neat, uniform look. Plan for roughly three halves per guest for a light appetizer portion, and increase accordingly for heartier appetites.

These stuffed mini peppers are one of those small pleasures that prove simple ingredients, handled with care, make memorable bites. They’re fast, flexible, and always a hit—give them a try for your next gathering and watch how quickly they disappear.