Ham and Cream Cheese Stuffed Mini Peppers Appetizers

Some appetizers just disappear the moment they hit the table, and these Ham and Cream Cheese Stuffed Mini Peppers are definitely in that category.

I love them because they’re colorful, creamy, and packed with savory flavor in every little bite.

The peppers soften just enough in the oven while the cheesy filling turns warm and irresistible.

They’re the kind of easy appetizer that feels comforting and crowd-pleasing – perfect for parties, game nights, or holiday snack trays.

How To Make These Ham and Cream Cheese Stuffed Mini Peppers Appetizers

1. Preheat your oven to 400°F.

2. Wash the mini peppers thoroughly, then slice them in half lengthwise.

3. Remove the seeds and membranes, then arrange the pepper halves on a parchment-lined baking tray.

4. Cut the smoked ham slices into very small pieces. Mince the garlic cloves.

5. Heat the oil in a frying pan over medium heat and add the ham and garlic.

6. Cook until they become lightly golden and fragrant, stirring frequently to prevent burning. Remove from the heat and set aside.

7. In a medium mixing bowl, combine the cream cheese, sour cream, grated cheese, dried onion, dried garlic powder, salt, pepper, and chopped chives.

8. Mix until smooth and well combined.

9. Stir the cooked ham and garlic into the cream cheese mixture. Mix again until the filling is evenly combined and creamy.

10. Spoon about 1–2 tablespoons of the filling into each pepper half, spreading it evenly so the peppers are nicely filled without overflowing.

11. Place the tray in the oven and bake for about 15 minutes. The peppers should begin to soften while the filling warms through.

12. Remove the tray from the oven and sprinkle a little more grated cheese over each pepper.

13. Return the peppers to the oven and bake for another 5 minutes, until the cheese on top melts and becomes lightly golden.

14. Transfer the stuffed peppers to a serving tray and serve warm for the best flavor and texture.

Choose mini peppers that have a little depth rather than very flat ones. They hold the filling better and look nicer once baked.
If you’d like a slightly crispier texture in the filling, you can swap the ham for bacon.
Avoid overfilling the peppers since the filling is soft and may spill over during baking.
For crunchier peppers, reduce the first baking time from 15 minutes to about 10 minutes.
This recipe is excellent for making ahead. You can prepare and fill the peppers the night before, then store them in the refrigerator until ready to bake. Let them sit at room temperature for 10–15 minutes before placing them in the oven.
If not serving immediately, reheat the peppers briefly in the oven so they’re hot and melty when served.

Preheat oven to 400°F and line a baking tray with parchment paper.
Wash peppers, slice in half lengthwise, and remove seeds.
Chop ham finely and mince garlic.
Cook ham and garlic in oil until lightly golden; set aside.
Mix cream cheese, sour cream, grated cheese, dried onion, dried garlic powder, salt, pepper, and chives.
Stir in cooked ham and garlic.
Fill each pepper half with about 1–2 tablespoons of filling.
Bake for 15 minutes until peppers begin to soften.
Top with additional grated cheese and bake another 5 minutes until melted.
Serve warm.