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Close look at baked bell pepper stuffed with cream cheese and black cumin seeds.

Baked Bell Peppers Stuffed With Cream Cheese

Quick and easy low-carb mini bell peppers stuffed with cream cheese. You can cook them in the oven, air fryer or eat them raw.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snack
Cuisine American
Servings 4 people
Calories 326 kcal


  • 4 pieces Mini Bell Peppers
  • 8 oz Cream Cheese Softened
  • 1 cup Cheddar Cheese
  • 1 tablespoon Capers
  • ¼ teaspoon Dried Oregano
  • 1 tablespoon Olive Oil
  • ¼ teaspoon Black Cumin Seeds
  • Salt to taste


  • Cut the peppers in half lengthwise and remove from them the seeds and other exceses like ribs.
    4 pieces Mini Bell Peppers
  • Take a bowl and mix the cream cheese filling.
    8 oz Cream Cheese, 1 cup Cheddar Cheese, 1 tablespoon Capers, ¼ teaspoon Dried Oregano, Salt, 1 tablespoon Olive Oil
  • Take a spoon and fill the bell peppers with our cream cheese filling.
  • Pour over black cumin seeds or bagel seasonings.
    ¼ teaspoon Black Cumin Seeds
  • Preheat the oven at 350°F (180°C) and cook them for 20 minutes.


  • Use similar-sized bell peppers to cook all of them evenly.
  • If your cream cheese is brick-style, leave it at room temperature for 20-30 minutes until it will become softer and it will be easier for you to mix it with the rest of the ingredients.


Serving: 1Bell PepperCalories: 326kcalCarbohydrates: 18.9gProtein: 16.3gFat: 22.7gSaturated Fat: 13.7gCholesterol: 70mgSodium: 458mgPotassium: 124mgFiber: 3.6gSugar: 10gVitamin A: 195IUCalcium: 135mgIron: 2.1mg
Keyword appetizers, bell peppers, easy recipe, quick, snacks
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