Cream cheese stuffed peppers recipe lovers, this one’s for you. If you’re craving something warm, hearty, and ridiculously easy to make, you’re about to discover your new go-to dinner. These cheesy stuffed bell peppers are filled with a savory ground beef and cream cheese mixture, kicked up a notch with undrained Rotel and simple pantry spices. The result? A rich, melty, crave-worthy filling nestled inside perfectly baked peppers.
This dish blends bold flavor with weeknight convenience. It’s simple enough for beginners, yet comforting and satisfying enough for seasoned home cooks. Plus, it’s naturally low-carb and versatile—serve it with rice, as a main, or even repurpose leftovers as a delicious dip.
Table of Contents
Why Cream Cheese Stuffed Peppers Are the Ultimate Comfort Food
The Origins of Stuffed Peppers and How This Twist Changes the Game
From Italian kitchens to Tex-Mex tables, stuffed peppers have made their way into nearly every cuisine. But this cream cheese stuffed peppers recipe brings something totally different to the plate. Instead of stuffing peppers with plain rice or marinara-based meat sauce, this version loads them up with rich, creamy, cheesy goodness. The combo of cream cheese, beef, and Rotel gives these peppers a spicy, savory depth that’s hard to resist.
Unlike traditional recipes, there’s no need for grains or breadcrumbs. This makes it ideal for low-carb and keto-friendly meals—without sacrificing any flavor. In fact, you get more flavor per bite thanks to the high-fat content of cream cheese and the seasoning-rich filling.
Cream Cheese Stuffed Peppers Recipe
Ingredients
- 1 lb ground beef
- 1 handful diced onion
- 1 8 oz block cream cheese
- 1 10 oz can Rotel undrained
- Salt to taste
- Pepper to taste
- Garlic Powder to taste
- Onion Powder to taste
- 8 bell peppers
Instructions
- Preheat oven to 350.
- Brown 1 pound of ground beef.
- Add a handful of diced onion and cook a few minutes until translucent. Drain grease.
- Add one block of cream cheese and undrained can of Rotel.
- Simmer on low stirring every few minutes until cream cheese is melted.
- Season beef and cream cheese mixture with salt, black pepper, garlic powder, and onion powder to taste.
- Cut the tops off of the bell peppers and clean out the inside.
- Spoon beef and cream cheese mixture into hollow bell peppers and place on a lightly greased baking sheet.
- Bake at 350 for 25 minutes. Enjoy!
Notes
Notes
- I do not drain the Rotel so that way my other ingredients do not burn onto the skillet.
- You can use any color of bell pepper. The important part is selecting bell peppers that can stand up by themselves.
- See my “Tips & Advice” section on this recipe blog post if you do not know what I mean by cleaning out a bell pepper.
- If you have any leftover beef and cream cheese mixture, it makes a nice dip!
Why Cream Cheese Makes All the Difference in Flavor and Texture
Let’s be real—cheddar and mozzarella are great, but cream cheese? It’s next-level. Cream cheese doesn’t just melt; it binds. When stirred into hot beef and onions, it creates a silky, cohesive mixture that soaks into every pocket of your bell pepper.
Plus, it balances out the spice from the Rotel and enhances the sweetness of the peppers after roasting. The filling becomes luscious and almost dip-like—making this dish feel more like comfort food than your average stuffed pepper.
Whether you’re feeding picky kids, prepping lunches, or just craving something cheesy and warm, this version hits every mark.
Ingredient Breakdown for the Best Cream Cheese Stuffed Peppers Recipe
The Essential Ingredients and Why They Work Together
What makes this cream cheese stuffed peppers recipe so satisfying is the way each simple ingredient pulls its weight. Here’s a closer look at the building blocks of flavor:
- Ground Beef: The hearty base. Use 80/20 for rich flavor and just the right amount of fat. Leaner beef works too, but you may sacrifice a bit of juiciness.
- Diced Onion: Adds sweetness and a slight crunch to balance the creamy filling. Make sure it’s cooked until translucent for best flavor.
- Cream Cheese (8 oz): The star of the show. It melts into the beef like velvet, binding everything together with creamy richness. Use full-fat for the best texture.
- Rotel (10 oz, undrained): This spicy blend of tomatoes and green chilies adds heat, moisture, and flavor. Don’t drain it—the liquid keeps the skillet mixture from burning and helps the flavors meld.
- Salt, Pepper, Garlic Powder, Onion Powder: These pantry staples bring out the boldness of the filling. Feel free to enhance the flavor with additional seasoning for a more robust taste.
- Bell Peppers (8 total): Choose firm peppers that can stand upright once their tops are cut off. Any color will do—green for a grassy taste, red and yellow for a sweet flavor.
This blend creates a savory, creamy, and just-slightly-spicy filling that’s addictive from the very first bite.
How to Choose the Right Bell Peppers for Stuffing
Picking the right peppers is key. Look for:
| Feature | Why It Matters |
|---|---|
| Flat-bottomed | So they don’t tip over in the oven |
| Thick-walled | They’ll hold their shape while baking |
| Medium to Large size | Enough room to pack in filling without overflow |
| Fresh and firm | No soft spots—these collapse when baked |
Pro Tip: Cut the top just below the white core (placenta) and pull out the seeds in one motion. This gives you a clean cavity and reduces prep time.
Whether you go red, yellow, green, or even orange, the vibrant color and natural sweetness of bell peppers pair perfectly with the rich, cheesy beef filling.
Step-by-Step – How to Make Cream Cheese Stuffed Peppers Recipe
Don’t let the gourmet name fool you—this cream cheese stuffed peppers recipe is surprisingly easy and only takes about 45 minutes from start to finish. With just one skillet, a baking sheet, and a few pantry staples, you’ll have a cheesy, hearty dinner on the table in no time.
Cooking the Beef and Cream Cheese Filling
This step builds the creamy, savory foundation that makes this dish shine.
1. Brown the Ground Beef
Start with a deep skillet over medium heat. Add 1 pound of ground beef and break it apart using a wooden spoon. Cook until browned and no longer pink, stirring occasionally.
2. Add Diced Onions
Toss in a handful of diced onion and cook for 3–4 minutes, until they’re translucent and aromatic.
3. Drain the Grease
Carefully pour off any excess grease to prevent a greasy filling. This keeps the flavor bold but not overwhelming.
4. Add Cream Cheese and Rotel
Lower the heat and stir in 1 block (8 oz) of cream cheese and 1 can of Rotel (10 oz, undrained). The liquid in Rotel helps the mixture melt evenly and adds a little kick of tomato-chili flavor.
5. Season to Tastepermalink
Sprinkle in salt, black pepper, garlic powder, and onion powder to your taste. Stir the mixture frequently until it’s thick, creamy, and fully combined.
Pro Tip: If you have leftover filling, serve it as a dip with tortilla chips or spoon it into mini taco shells for an instant snack.
Prepping and Stuffing the Bell Peppers
The beauty of this cream cheese stuffed peppers recipe lies in how easily it all comes together.
6. Preheat the Oven
Set your oven to 350°F (175°C) and lightly grease a baking sheet to keep the peppers from sticking.
7. Clean the Peppers
Cut the tops off 8 bell peppers just below the stem. Remove the core and seeds (yes, including that part called the “pepper placenta”) using a paring knife. Trim the inside ridges to create a smooth, even cavity for stuffing.
8. Stuff Generously
Spoon the hot beef and cream cheese filling into each pepper. Press it in gently and fill them all the way to the top for maximum flavor in every bite.
9. Arrange and Bake
Place the peppers upright on your baking sheet. Bake for 25 minutes, or until the peppers are fork-tender and the tops are bubbly and golden.
Let It Rest Before Serving
Once out of the oven, let your cream cheese stuffed peppers sit for 5 minutes. This resting period allows the filling to firm slightly, making them easier to serve and more enjoyable to eat.
Optional Garnish: Sprinkle with fresh parsley, shredded cheddar, or a drizzle of sour cream for an extra layer of indulgence.
Creative Variations for Cream Cheese Stuffed Peppers Recipe
The charm of this cream cheese stuffed peppers recipe is in its versatility.. While the original version is already delicious, there are tons of ways to remix it to match your tastes, dietary needs, or whatever’s in your fridge. Below are a few tried-and-true variations to help you level up or switch things up.
Protein Swaps to Try Instead of Ground Beef
Looking for a twist on flavor or a leaner option? Try these protein variations:
- Ground Turkey or Chicken: Lower in fat but still flavorful, these make the filling lighter and are perfect for meal prepping.
- Italian Sausage: Swap the ground beef for hot or mild sausage for a bolder, spicier filling with built-in seasoning.
- Plant-Based Crumbles: Going meatless? Use your favorite vegan ground alternative and dairy-free cream cheese to make this recipe 100% vegetarian.
- Leftover Shredded Chicken: Got rotisserie or baked chicken on hand? Mix it with cream cheese and Rotel for an equally satisfying, creamy filling.
Don’t miss our slow cooker chicken chili if you’re looking for another hearty and customizable protein-packed meal.
Add-Ins and Upgrades for More Flavor and Texture
You can also elevate this cream cheese stuffed peppers recipe with simple add-ins that bring extra depth, crunch, or creaminess:
- Cooked White or Brown Rice: Stretch the filling and add texture. Ideal if you want more bulk.
- Black Beans or Corn: Turn this into a Tex-Mex-style stuffed pepper by stirring in a can of beans or corn kernels.
- Cheddar or Monterey Jack: Sprinkle shredded cheese on top before baking for a melty, golden crust.
- Fresh Herbs: Add chopped cilantro, parsley, or green onion to finish the dish with freshness and color.
- Hot Sauce or Jalapeños: If you love spice, a dash of hot sauce or some sliced jalapeños inside the filling gives a fiery punch.
Serving Ideas and Presentation Tips
Make your cream cheese stuffed peppers recipe even more impressive by styling your serving:
- Slice Peppers in Halves: For easier serving and quicker baking, slice the peppers lengthwise and lay them flat on the tray.
- Mini Bell Peppers for Appetizers: Use small peppers for party-ready bites—perfect for dipping or serving on trays.
- Serve with Dips: Pair with guacamole, sour cream, or salsa for dipping, especially if going Tex-Mex with the add-ins.
Storage, Reheating, and Serving Tips for Cream Cheese Stuffed Peppers Recipe
Whether you’re planning meals ahead or just stashing leftovers, this cream cheese stuffed peppers recipe is super forgiving. It stores well, reheats like a dream, and even freezes beautifully—making it perfect for busy families and weeknight warriors.
How to Store Leftover Cream Cheese Stuffed Peppers
Once cooled, keep your peppers fresh and flavorful with proper storage:
- Use an airtight container or wrap each stuffed pepper in foil or plastic wrap.
- Store in the refrigerator for up to 4 days. The creamy filling remains rich, and the peppers hold their texture.
- You can also prep everything in advance, then refrigerate unbaked stuffed peppers for up to 24 hours.
How to Reheat Without Losing That Cheesy Texture
Reheating your cream cheese stuffed peppers recipe the right way ensures they stay moist and flavorful:
| Method | Instructions |
|---|---|
| Oven | Preheat to 350°F. Cover peppers with foil and bake for 15–20 minutes. |
| Microwave | Reheat each pepper covered for 1–2 minutes. Rotate halfway through. |
| Air Fryer | Heat at 325°F for 8–10 minutes for crispy edges and a warm center. |
While the microwave is fastest, the oven and air fryer keep the filling creamy and the pepper skin slightly firm.
Freezing Tips for Long-Term Storage
Need to freeze your leftovers? No problem—this cream cheese stuffed peppers recipe handles it well:
- Let peppers cool fully before freezing.
- Wrap each one tightly in foil and place into a resealable freezer-safe bag.
- Freeze for up to 2 months.
- When ready to eat, thaw overnight in the fridge, then bake covered at 350°F for 20–25 minutes.
How to Serve Cream Cheese Stuffed Peppers for Any Occasion
These peppers are as versatile as they are delicious. You can dress them up or keep it casual:
- Serve with garlic bread or a fresh green salad.
- Add a scoop of cooked rice or quinoa to the plate for extra heartiness.
- Pair with roasted veggies or a side of steamed broccoli for a full low-carb dinner.
And if you’re hosting? Arrange the peppers in a casserole dish, sprinkle with fresh herbs, and serve with a drizzle of hot sauce or ranch on the side for extra flair.
FAQs – Everything You Need to Know About Cream Cheese Stuffed Peppers Recipe
We’ve gathered the top questions from real Google searches to help you master every part of this cream cheese stuffed peppers recipe—from ingredients to substitutions and even how to serve it best. Let’s dive in:
What’s in a Philadelphia Cream Cheese Stuffed Peppers Recipe?
A Philadelphia cream cheese stuffed peppers recipe typically includes classic cream cheese (like the original brick from Philadelphia), ground beef or sausage, diced onions, a can of Rotel (or tomatoes featuring green chilies), and spices like garlic powder and onion powder. The mix is creamy, flavorful, and simple to assemble.
You can use any brand of cream cheese, but if you’re going for authenticity and consistent results, Philadelphia is a top choice because of its smooth texture and tangy flavor.
Can I prepare stuffed peppers using cream cheese and ground beef?
Absolutely! That’s actually the base of our recipe. Ground beef adds richness and pairs perfectly with cream cheese, creating a savory filling that’s hearty and satisfying. Sauté the beef until it’s browned, blend it with cream cheese, onions, Rotel, and spices—then stuff and bake..
Prefer something leaner? Swap beef with ground turkey or shredded chicken for a lighter take.
What’s the Easiest Way to Make Cream Cheese Stuffed Peppers?
This easy cream cheese stuffed peppers recipe only requires one skillet and one baking sheet. Cook the filling on the stovetop, fill your emptied peppers, and place them in the oven for 25 minutes. That’s it! No intricate steps or fancy gadgets—just plain comfort food.
Can I Add Rice to Cream Cheese Stuffed Peppers?
Yes! Adding cooked rice is a great way to stretch the filling and add texture. White rice, brown rice, or even cauliflower rice (for a low-carb version) all work well. Just stir it into the cream cheese mixture before stuffing your peppers.
If you’re adding rice, consider adjusting your seasonings or adding extra cheese to balance the added starch.
How Do You Make Baked Cream Cheese Stuffed Peppers?
The baking part is simple. Once your peppers are stuffed, arrange them upright on a baking sheet and bake at 350°F for 25–30 minutes. You’re aiming for peppers that are fork-tender and a filling that’s hot, creamy, and slightly golden on top.
Can I Make Cream Cheese Stuffed Peppers in Oil?
Yes, although this version is less common. Some recipes call for preserved or marinated mini peppers stuffed with cream cheese and herbs, stored in olive oil. These are more of a cold appetizer or antipasto dish and are served chilled.
They’re delicious, but very different from the hot, baked version of this cream cheese stuffed peppers recipe we’re working with here.
Are Cream Cheese Stuffed Peppers Good Cold?
Surprisingly, yes! Leftover baked peppers can be enjoyed cold if stored properly. The cream cheese thickens a bit and the flavors deepen, making them a quick grab-and-go lunch option. Still, most people prefer them warm because of the melty, savory texture.
Can You Reheat Baked Cream Cheese Stuffed Peppers?
Definitely. Reheat in the oven, microwave, or air fryer—just follow the tips we shared in the previous section. Reheating preserves the flavors and provides a warm, cheesy center once more.
Related Recipes and Flavor Pairings for Cream Cheese Stuffed Peppers Recipe
Once you’ve experienced the magic of this cream cheese stuffed peppers recipe, you’ll want to explore other comforting, creamy dishes that fit your vibe. These recipes and sides complement the flavors perfectly and can help you build an unforgettable meal, whether it’s a weeknight dinner or a weekend spread.
Delicious Sides That Pair Perfectly
Stuffed peppers are hearty, but every great meal needs a little something on the side. Try:
- Garlic Parmesan Mashed Potatoes – Rich and fluffy, they’re a natural match for the creamy pepper filling.
- Roasted Vegetables in the Oven – Carrots, zucchini, and asparagus are perfectly roasted with olive oil, salt, and garlic.
- Mexican Street Corn Salad – Vibrant, smooth, and a bit tangy, it provides contrast and texture.
- Garden Salad with Ranch or Balsamic – Add freshness and a crunch to round out your plate.
Check out our honey roasted carrots if you love sweet-savory veggie pairings.
Other Recipes to Try If You Loved This One
If this recipe hit the spot, you’ll definitely want to try these other comfort food favorites:
- Stuffed Jalapeño Poppers – Mini, spicy, and cheesy—perfect for parties or game day.
- Creamy Chicken Enchiladas – Hearty, melty, and perfect with a little salsa on top.
- Taco-Stuffed Sweet Potatoes – Loaded and meal-prep friendly with all the Southwest flavor.
- Cream Cheese Chicken Pasta Bake – Tender chicken, cheesy sauce, and pasta in one easy bake.
Don’t miss our cheesy garlic pull-apart bread—perfect for mopping up every last bite of filling.
Customizing for Dietary Needs
Want to make your cream cheese stuffed peppers recipe work for all diets? Try these smart substitutions:
| Dietary Need | Substitution Ideas |
|---|---|
| Low-Carb / Keto | Skip rice, use cauliflower rice, and stick with full-fat cream cheese |
| Vegetarian | Use black beans or plant-based crumbles instead of beef |
| Gluten-Free | Naturally gluten-free—just double-check packaged ingredients |
| Dairy-Free | Use dairy-free cream cheese and vegan cheese alternatives |
This stuffed pepper recipe is flexible, fun to adapt, and totally family-friendly.
Looking for inspiration? Try our roasted garlic mashed cauliflower for a low-carb, creamy side that won’t disappoint.
Conclusion
If you’re looking for an easy, crowd-pleasing dish that checks every box—creamy, hearty, flavorful, and customizable—then this cream cheese stuffed peppers recipe absolutely delivers.
From the creamy beef and Rotel filling to the tender roasted bell peppers, each bite is packed with bold flavor and satisfying texture. Whether you’re cooking for your family, meal-prepping for the week, or looking to impress at your next potluck, this recipe is a guaranteed win. The best part? It’s versatile enough to adjust for different diets, pantry items, and spice preferences without losing its delicious soul.
Why It Works
- Simple Ingredients – All pantry staples, nothing complicated.
- Flexible and Forgiving – Make it spicy, mild, meaty, or meatless—it all works.
- Freezer and Meal Prep Friendly – Bake now, reheat later, and still enjoy that same fresh-out-of-the-oven flavor.
Don’t miss our ultimate comfort food collection if you’re craving even more cozy dinner inspiration.
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FAQs
1. What is the best way to make a Philadelphia cream cheese stuffed peppers recipe?
The best way to make a Philadelphia cream cheese stuffed peppers recipe is to start with the original Philadelphia cream cheese for rich, tangy smoothness. Cook ground beef with diced onions, then stir in the cream cheese and an undrained can of Rotel. Spoon the filling into cleaned bell peppers and bake at 350°F for 25 minutes until the tops are golden and bubbly.
2. Can I make cream cheese stuffed peppers with ground beef?
Absolutely! A cream cheese stuffed peppers recipe with ground beef is one of the most delicious and filling versions. The ground beef brings heartiness and depth of flavor, while the cream cheese creates a creamy, cheesy interior that balances the peppers’ natural sweetness.
3. What’s an easy version of cream cheese stuffed peppers recipe?
For an easy cream cheese stuffed peppers recipe, just cook ground beef with diced onion, stir in softened cream cheese and Rotel, season, and stuff into halved or whole bell peppers. Bake for 25 minutes. With only a handful of ingredients and minimal prep, it’s a quick, no-fuss dinner.
4. Can I make a cream cheese stuffed peppers recipe with rice?
Yes, adding rice turns your cream cheese stuffed peppers recipe into an even heartier meal. Mix 1 cup of cooked white or brown rice into the beef and cream cheese filling. It stretches the recipe, adds extra texture, and works great for meal prep or feeding a large group.
5. Can I bake cream cheese stuffed peppers in the oven?
Definitely. Baking is the standard method for this cream cheese stuffed peppers recipe. Simply fill each pepper with your beef and cheese mixture, place on a baking sheet, and bake at 350°F for about 25 minutes. The peppers will turn tender while the filling gets melty and golden.
6. What are cream cheese stuffed peppers in oil?
This variation of a cream cheese stuffed peppers recipe typically refers to mini or cherry peppers filled with seasoned cream cheese and preserved in olive oil. Often served cold as appetizers or antipasto, they differ from the baked dinner version but still offer tons of flavor.
7. Can I serve cream cheese stuffed peppers cold?
Yes. While the traditional cream cheese stuffed peppers recipe is best served warm, especially fresh from the oven, you can enjoy leftovers cold or at room temperature. Mini stuffed peppers in oil are also commonly served chilled as a quick snack or finger food.
8. What’s the difference between baked and non-baked cream cheese stuffed peppers?
A baked cream cheese stuffed peppers recipe results in soft, roasted peppers and gooey, hot filling. Non-baked versions are typically cold appetizers using raw or roasted peppers with chilled cream cheese fillings—more of a snack or party option than a full meal.