Why You’ll Love This Recipe
This recipe is quick, no-cook, and packed with flavor. You get all the deliciousness of a bagel with cream cheese without the heaviness. The crunchy peppers pair perfectly with the smooth, seasoned filling, and they’re great for parties, meal prep, or healthy snacking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
mini sweet peppers
cream cheese, softened
everything bagel seasoning
garlic powder
onion powder
salt
black pepper
Directions
Wash and dry the mini peppers, then slice them in half lengthwise and remove the seeds.
In a bowl, mix the softened cream cheese with everything bagel seasoning, garlic powder, onion powder, salt, and black pepper until smooth.
Spoon or pipe the cream cheese mixture into each pepper half.
Arrange the filled peppers on a serving plate.
Sprinkle a little extra everything bagel seasoning on top for added flavor if desired.
Serve immediately or chill briefly before serving.
Servings and timing
This recipe makes about 16 to 20 pepper halves, serving 4 to 6 people.
Preparation time is approximately 10 to 15 minutes, with no cooking required.
Variations
You can add smoked salmon pieces for a lox-inspired version or mix in chopped herbs like chives or dill for extra freshness. For a spicy kick, add a pinch of chili flakes or use flavored cream cheese. You can also top with crispy bacon bits for added crunch.
Storage/Reheating
Store in an airtight container in the refrigerator for up to 2 days. These are best enjoyed fresh or slightly chilled. Reheating is not recommended.
FAQs
Can I use regular bell peppers?
Yes, just slice them into smaller pieces for easy serving.
What is everything bagel seasoning?
It’s a blend of sesame seeds, poppy seeds, garlic, onion, and salt.
Can I make these ahead of time?
Yes, they can be prepared a few hours in advance and stored in the fridge.
Can I use low-fat cream cheese?
Yes, it works well as a lighter option.
Are these keto-friendly?
Yes, they are low in carbs and suitable for keto diets.
Can I add protein?
Yes, smoked salmon or turkey pieces are great additions.
How do I make them spicier?
Add chili flakes or a dash of hot sauce to the filling.
Can I use flavored cream cheese?
Absolutely, it adds extra variety and flavor.
How long can they sit out?
About 2 hours at room temperature is safe.
Are they good for parties?
Yes, they’re easy to make and always a hit.
Conclusion
Bagel cream cheese peppers are a simple, flavorful, and healthier alternative to traditional bagel snacks. With their creamy filling and crisp bite, they’re perfect for any occasion and easy to customize to your taste.
PrintBagel Cream Cheese Peppers
Crisp mini sweet peppers filled with a creamy, savory everything bagel cream cheese mixture for a fun and flavorful low-carb snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16-20 halves
- Category: Appetizer
- Method: No Cook
- Cuisine: American
Ingredients
- 10 mini sweet peppers, halved and seeded
- 8 oz cream cheese, softened
- 2 teaspoons everything bagel seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Wash and dry the mini peppers, then slice them in half lengthwise and remove seeds.
- In a bowl, mix cream cheese, everything bagel seasoning, garlic powder, onion powder, salt, and black pepper until smooth.
- Spoon or pipe the mixture into each pepper half.
- Arrange on a serving plate.
- Sprinkle additional everything bagel seasoning on top if desired.
- Serve immediately or chill briefly before serving.
Notes
- Add smoked salmon for a lox-inspired variation.
- Mix in fresh herbs like dill or chives for extra flavor.
- Add chili flakes for a spicy kick.
- Use low-fat cream cheese for a lighter version.
- Store in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 4 halves
- Calories: 120 kcal
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
