These bite-size stuffed peppers are perfect for watching the big game or a quick snack for the kids after school. Ready in just 30 minutes, you can quickly put these together and have them ready for kick-off while you’re preparing your drinks or other appetizers. Filled with cheese and pepperoni, these mini peppers become the perfect gluten-free appetizer.

Ivy Odom


Caitlin Bensel; Food Styling: Emily Nabors Hall; Prop Styling: Christina Daley

Recipe Summary

10 mins
30 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Line a baking sheet with parchment paper.

  • In a medium bowl, stir together cream cheese, pepperoni, mozzarella, 1 tablespoon basil and salt. Fill each of the bell pepper halves with about 1 1/2 tablespoons of the cream cheese mixture.

  • Arrange peppers on prepared baking sheet and bake until cheese is beginning to bubble and brown, 18-20 minutes. Garnish with remaining basil.  Let cool slightly before serving.