Recipe: Creamy Jalapeno Mini-Pepper Bites

Creamy Jalapeno Mini Pepper Bites A

“Oh my word, those are AMAZING”.  I would love to say I had that reaction to everything I cooked/invented, but these were, apparently, unexpectedly good! These lovely little mini-peppers were on special offer at the supermarket and just too cute to resist. But what to do with them?  These bite-sized party nibbles are stuffed with a more-ish spicy filling of cream cheese, jalapenos, spring onion and coriander.

They might look like a terrible fiddle to make, but in fact these were ready to eat within 20 minutes of turning on the oven.  Whilst the peppers roast for 15 minutes, you simply blitz the other 4 ingredients together in a mini-chopper/blender, then slice off the tops and stuff.  Simples!  

The key to speed is to use a piping bag to fill them.  If you’re one of those people who runs a mile at the idea of using a piping bag, then of course a teaspoon will do, but trust me – it will take four times as long.  I always use disposable bags as they are such a faff to clean.

They are at their best served at room temperature – you can make them up to a day in advance and keep them covered and chilled in the fridge, just remember to get them out an hour before serving.

Creamy Jalapeno Mini Pepper Bites A
Creamy Jalapeno Mini-Pepper Bites
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Course: Canapé
Servings: 16 canapés
Author: Kate Ford | The Veg Space
  • 16 mini peppers choose the smallest ones you can find
  • 1 tbsp olive oil
  • 200 g cream cheese or ricotta
  • 10-12 slices jalapeno peppers from a jar, in brine - adjust to your chilli-taste!
  • 1 spring onion
  • handful fresh coriander
  1. Preheat the oven to 190°C / 375°F / Gas Mark 5. Place the peppers (whole) on a baking tray, drizzle with oil and toss until evenly coated. Roast for 15 minutes until starting to brown, then remove from the oven and set aside to cool.
  2. Meanwhile, place the remaining ingredients in a mini-chopper/blender and blitz until the jalapenos and spring onion are finely chopped. (Alternatively, place the cream cheese in a small bowl, finely chop the jalapenos, spring onion and coriander, add them to the cream cheese and beat together).
  3. When the peppers are cool enough to handle, slice the top off each one and remove any seeds. Place your cream cheese mixture in a piping bag, and fill each pepper. You can replace the tops which looks pretty, though as the stalks can't be eaten you may prefer to leave them off!
  4. Serve at room temperature.


If you like the look of this recipe please follow me for more…. on Facebook, Twitter, or Pinterest.  Thanks!  Kate x

Here are a few more vegetarian party nibbles from The Veg Space and other blogging friends:


  1. Great recipe! 🙂 I think you’d also be interested in checking out Ingredients for Change on Facebook for plant-based recipes at and our videos on Youtube: .You can also check out Instagram under raashmis. We hope you like it! 🙂

  2. Oh these little nibbles sound totally delicious and I know my family would love them with that hidden chilli kick:-) Thanks for linking to my Spiced Almonds:-)

    1. No probs Camilla – your Spiced Almonds sound delish – will definitely give them a try sometime!

  3. I often stuff the mini peppers and moan about them leaking – hadn’t really considered baking them before stuffing so thanks for the idea, they look great!

    1. Thanks Anne – yes these are surprisingly easy and so tasty!

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