16 Mini Sweet Pepper Appetizer Ideas for Your Next Gathering

Mini sweet peppers are the party bite that practically assembles itself. They come in sunset colors, they hold their shape better than any cracker, and each half is a ready-made cup for whatever filling you love. You wash, halve, and seed them in minutes, and from there the filling decides the mood: sharp cheddar for the beer crowd, whipped feta and honey for the cheese-board people, black beans and lime when someone asks for a lighter option. Below you will find 16 complete appetizer ideas, each with real quantities, a filling method, make-ahead limits and storage notes so you can set the platter down and actually enjoy your own party.

Jump to an idea

1. Mini Sweet Pepper With Cheddar And Chives
2. Mini Sweet Pepper With Caramelized Onion
3. Mini Sweet Pepper With Artichoke And Parmesan
4. Mini Sweet Pepper With Black Beans And Lime
5. Mini Sweet Pepper With Avocado And Chili
6. Mini Sweet Pepper With Pesto And Mozzarella
7. Mini Sweet Pepper With Mushroom And Thyme
8. Mini Sweet Pepper With Beet And Dill
9. Mini Sweet Pepper With Whipped Feta And Honey
10. Mini Sweet Pepper With Apple And Brie
11. Mini Sweet Pepper With Corn And Jalapeño
12. Mini Sweet Pepper With Pea And Mint
13. Mini Sweet Pepper With Eggplant And Tahini
14. Mini Sweet Pepper With Roasted Carrot And Cumin
15. Mini Sweet Pepper With Spinach And Feta
16. Mini Sweet Pepper With Cream Cheese And Herbs

The Mini Pepper Rules That Make Bites Work

Choose peppers that are firm, glossy and about 3 inches long. Bigger peppers look impressive, but they make a filling-heavy bite that slumps; smaller ones are hard to fill. Wash the peppers, slice them in half lengthwise, and scrape out the seeds and pale ribs with a small spoon. Pat the halves dry with paper towels, because a wet pepper makes filling slide off and the platter weep.

Filling consistency decides everything. If a filling is loose, fill the peppers just before serving. Warm fillings like the artichoke and spinach feta can be filled ahead and heated before serving. If it is thick and cool, you can fill up to 4 to 6 hours ahead and refrigerate covered. Wet toppings like pickled onions or salsa belong on at the last minute so the filling underneath stays neat. For food safety, keep filled peppers refrigerated and serve platters within 2 hours at room temperature (1 hour if it is over 90°F), following USDA guidance for perishable foods.

Serve at cool room temperature, not fridge-cold, for the best flavor. Pull filled peppers from the fridge 15 to 20 minutes before guests arrive. Pack filled halves snugly on a rimmed tray so they support each other and do not rock, and a kitchen towel under the tray keeps everything steady on the buffet table.

1. Mini Sweet Pepper With Cheddar And Chives

A classic starting point. Sharp cheddar grated fresh and folded into cream cheese makes a firm, pipeable filling that sets neatly inside each pepper half, and a snowfall of chives on top turns plain into party.

You need (makes about 24 halves, serves 8 as an appetizer): 12 mini sweet peppers, halved and seeded; 4 ounces cream cheese, softened; 1 cup sharp cheddar, finely grated; 2 tablespoons sour cream; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 2 tablespoons snipped fresh chives, plus more for garnish.

Method: Beat the cream cheese and sour cream until smooth, then stir in the cheddar, garlic powder and salt until evenly mixed. Fold in the chives. Spoon or pipe the mixture into the pepper halves, mounding it slightly. Chill filled peppers 30 minutes so the filling firms up, then garnish with more chives.

Timing: 20 minutes active, plus 30 minutes chilling. The filling can be made 2 days ahead and refrigerated; fill the peppers up to 4 hours before serving.

Troubleshooting: If the filling is stiff and tears the peppers, let it sit at room temperature 10 minutes and stir again. If it is too loose, stir in more grated cheddar 2 tablespoons at a time.

Storage: Filled peppers keep 2 days refrigerated in a single layer covered tightly. The cheddar mixture keeps 4 days refrigerated in a sealed container.

Swap: Trade the chives for thinly sliced scallions when chives are out of season, or use smoked cheddar for a deeper flavor.

2. Mini Sweet Pepper With Caramelized Onion

Slow-cooked onions turn jammy and sweet, and they pair with peppers the way roasted things always pair: deeply and a little bit smoky. A swipe of ricotta under the onions keeps everything anchored and adds creaminess in every bite.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 cup whole-milk ricotta; 2 large yellow onions, thinly sliced; 2 tablespoons olive oil; 1 teaspoon sugar; 1/2 teaspoon salt; 1 teaspoon fresh thyme leaves; 1 tablespoon balsamic vinegar.

Method: Cook the onions in the olive oil over medium-low heat with the salt and sugar, stirring every few minutes, until deeply golden and jammy, about 30 to 35 minutes. Stir in the balsamic vinegar and cook 2 minutes more. Let cool. Spread a spoonful of ricotta in each pepper half, top with a small mound of caramelized onions, and finish with thyme leaves.

Timing: 40 minutes, mostly hands off. Onions can be caramelized up to 5 days ahead and refrigerated.

Troubleshooting: If the onions dry out instead of caramelizing, lower the heat and add a splash of water. If the ricotta is watery, drain it in a sieve for 20 minutes first.

Storage: Assembled peppers keep 1 day refrigerated. The onion mixture keeps 5 days refrigerated in a sealed jar.

Swap: Spread a thin layer of whipped cream cheese instead of ricotta for a firmer set, or add crumbled bacon on top for a smoky version.

3. Mini Sweet Pepper With Artichoke And Parmesan

Artichoke dip in pepper form. The salty, briny punch of marinated artichoke hearts stands up to rich parmesan, and a quick run under the broiler gives the tops a golden crust.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 can (14 ounces) artichoke hearts, drained and chopped; 4 ounces cream cheese, softened; 1/3 cup mayonnaise; 1/2 cup grated parmesan; 1 clove garlic, minced; 1/4 teaspoon black pepper; 2 tablespoons panko breadcrumbs.

Method: Stir the cream cheese, mayonnaise, parmesan, garlic and black pepper together, then fold in the chopped artichokes. Fill the pepper halves generously and sprinkle panko over the tops. Broil 4 to 6 inches from the heat for 2 to 4 minutes, watching closely, until the tops are golden and the filling bubbles at the edges. Serve warm.

Timing: 15 minutes active, 3 minutes broiling. Fill the peppers up to 1 day ahead and refrigerate; broil just before serving.

Troubleshooting: If the filling is watery, squeeze the chopped artichokes in a clean towel before mixing. If the panko browns before the filling is hot, move the pan lower and give it another minute.

Storage: Unbaked filled peppers keep 1 day refrigerated. Baked leftovers keep 2 days refrigerated and reheat well in a 350°F oven for 8 minutes.

Swap: Use gruyere instead of parmesan for a nuttier melt, or add a pinch of red pepper flakes for heat.

4. Mini Sweet Pepper With Black Beans And Lime

Creamy mashed black beans, bright lime and cilantro make this a lighter bite with real substance, and it happens to be naturally vegan, too.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 can (15 ounces) black beans, drained and rinsed; 2 tablespoons olive oil; 1 tablespoon lime juice; 1 teaspoon lime zest; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; 2 tablespoons chopped cilantro; thin lime wedges for serving.

Method: Mash the beans with the olive oil, lime juice, lime zest, cumin and salt until mostly smooth with some texture remaining. Stir in half the cilantro. Spoon the mixture into the pepper halves and top with the remaining cilantro. Serve with lime wedges on the side.

Timing: 15 minutes. The bean mixture can be made 2 days ahead and refrigerated; fill peppers up to 4 hours before serving.

Troubleshooting: If the mash is too thick to pipe, add lime juice a teaspoon at a time. If it is too loose, mash the beans a little more, or let it sit 10 minutes to thicken.

Storage: Filled peppers keep 2 days refrigerated. Bean mixture keeps 4 days refrigerated in a sealed container.

Swap: Trade cilantro for parsley if some guests dislike cilantro, or stir in a diced jalapeño for heat.

5. Mini Sweet Pepper With Avocado And Chili

Creamy avocado meets a flicker of heat. This one tastes like the best part of a taco in a crunchy pepper boat, and it is ready in the time it takes to mash a bowl of guacamole.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 2 ripe avocados; 2 tablespoons lime juice; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1 teaspoon chili flakes, plus more for garnish; 1 tablespoon sesame seeds; 2 tablespoons chopped cilantro.

Method: Mash the avocados with the lime juice, salt and garlic powder until creamy with a few chunks. Spoon into the pepper halves. Sprinkle with chili flakes, sesame seeds and cilantro. Serve within 1 hour for the brightest color.

Timing: 15 minutes. Avocado browns with time, so fill the peppers no more than 1 hour before serving.

Troubleshooting: If the avocados are underripe, cube them finely and fold them into the mash with a little extra lime juice. If the filling needs body, mash in a little more avocado.

Storage: Best eaten fresh. Leftover avocado filling keeps 1 day refrigerated with plastic wrap pressed directly on the surface.

Swap: Use everything bagel seasoning instead of chili flakes for a milder version, or add a squeeze of sriracha into the mash for extra heat.

6. Mini Sweet Pepper With Pesto And Mozzarella

Caprese flavors in a pepper cup. Basil pesto and milky fresh mozzarella are a pairing that needs no explanation, and the peppers add the crisp bite that makes each mouthful feel complete.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1/3 cup basil pesto; 24 ounces fresh mozzarella pearls (ciliegine), drained; 1 tablespoon balsamic glaze; small basil leaves for garnish; a pinch of flaky sea salt.

Method: Pat the mozzarella pearls dry. Spread a thin layer of pesto inside each pepper half, then nestle 3 mozzarella pearls into each. Drizzle lightly with balsamic glaze, top with a basil leaf and finish with a pinch of flaky sea salt.

Timing: 15 minutes. Can be assembled up to 4 hours ahead and refrigerated; add the balsamic glaze just before serving so it stays glossy.

Troubleshooting: If the mozzarella weeps water onto the platter, drain it in a sieve for 30 minutes before assembling. If the pesto separates, stir it well before spreading.

Storage: Assembled peppers keep 2 days refrigerated in a single layer.

Swap: Use sun-dried tomato pesto for a deeper flavor, or burrata pearls for a creamier center.

7. Mini Sweet Pepper With Mushroom And Thyme

Earthy and savory with a whiff of fresh thyme. Browned mushrooms cooked down until their moisture is gone give a rich, almost meaty filling.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 10 ounces cremini mushrooms, finely chopped; 2 tablespoons olive oil; 1 small shallot, minced; 1 tablespoon fresh thyme leaves; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup grated parmesan.

Method: Cook the mushrooms in the olive oil over medium-high heat without stirring for 3 minutes, then stir and cook until browned and dry, about 8 to 10 minutes total. Add the shallot, thyme, salt and pepper and cook 2 minutes more. Let cool slightly, stir in the parmesan, and spoon into the pepper halves. Serve warm or at room temperature.

Timing: 25 minutes. The mushroom mixture can be made 2 days ahead; fill peppers and rewarm at 350°F for 8 minutes, or serve at room temperature.

Troubleshooting: If the mushrooms steam instead of browning, cook in two batches so the pan stays hot. If the filling is loose, stir in another tablespoon of the grated parmesan to bind it.

Storage: Assembled peppers keep 2 days refrigerated; rewarm in a 350°F oven for 8 minutes.

Swap: Use a mix of cremini and shiitake for deeper flavor, or add a spoonful of ricotta under the mushrooms for creaminess.

8. Mini Sweet Pepper With Beet And Dill

The prettiest platter on the table. Roasted beets turn sweet and velvety when pureed, and their ruby color against the peppers and a drift of dill looks like it took hours. With pre-roasted beets, it takes minutes.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 2 medium roasted beets (about 8 ounces), peeled; 3 tablespoons plain Greek yogurt; 1 tablespoon olive oil; 1 teaspoon red wine vinegar; 1/2 teaspoon salt; 2 tablespoons chopped fresh dill, plus fronds for garnish.

Method: Puree the beets with the yogurt, olive oil, vinegar and salt until completely smooth. Pipe or spoon the puree into the pepper halves. Top with a small dill frond and a sprinkle of chopped dill.

Timing: 10 minutes with pre-roasted beets. The puree can be made 3 days ahead and refrigerated; fill peppers up to 4 hours before serving.

Troubleshooting: If the puree is too thin, fold in another spoonful of Greek yogurt. If too thick, thin with a teaspoon of water at a time. Wear gloves when handling beets to avoid stained hands.

Storage: Filled peppers keep 2 days refrigerated. Beet puree keeps 5 days refrigerated in a sealed container.

Swap: Use whipped goat cheese instead of Greek yogurt for a tangier version, or top with crumbled pistachios for crunch.

9. Mini Sweet Pepper With Whipped Feta And Honey

Salty feta whipped silky with a little cream, then kissed with honey and thyme. It is the cheese-board bite without the board, and the honey drizzle finishes it.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 8 ounces feta in brine, drained; 1/3 cup plain Greek yogurt; 2 tablespoons olive oil; 2 tablespoons honey, plus more for drizzling; 1 teaspoon fresh thyme leaves; cracked black pepper.

Method: Blend the feta, yogurt and olive oil until completely smooth and fluffy, scraping the bowl once. Pipe or spoon into the pepper halves. Just before serving, drizzle with honey and scatter thyme leaves and cracked black pepper over the top.

Timing: 15 minutes. The whipped feta can be made 4 days ahead; fill peppers up to 6 hours before serving and honey at the last minute so it stays glossy.

Troubleshooting: If the whipped feta is grainy, keep blending; feta in brine blends smoother than pre-crumbled. If too thick to pipe, add yogurt a tablespoon at a time.

Storage: Filled peppers keep 2 days refrigerated. Whipped feta keeps 5 days refrigerated in a sealed container.

Swap: Use hot honey for a spicy-sweet version, or top with toasted walnuts for crunch.

10. Mini Sweet Pepper With Apple And Brie

The cheese-and-apple pairing that is a natural fit for a fall gathering, shrunk into a two-bite cup. Creamy brie softened by a brief warm-up melts just enough around crisp apple dice, and a drizzle of honey ties it together.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 6 ounces brie, rind removed, cubed; 1 crisp apple (like Honeycrisp), finely diced; 1 teaspoon lemon juice; 2 tablespoons honey; 2 tablespoons chopped toasted walnuts.

Method: Toss the apple dice with lemon juice. Place a cube of brie in each pepper half and warm in a 375°F oven for 4 to 5 minutes, just until the brie softens. Top with apple dice, drizzle with honey and sprinkle with walnuts. Serve warm or at room temperature.

Timing: 15 minutes. Brie can be cubed and refrigerated 2 days ahead; apple should be diced just before serving to stay crisp.

Troubleshooting: If the brie melts into a puddle, it went too long; 4 minutes is enough. If the apple releases juice, drain it in a sieve before topping.

Storage: Best served fresh. Leftovers keep 1 day refrigerated; rewarm in a 350°F oven for 5 minutes.

Swap: Use pear instead of apple when pears are in season, or pecans instead of walnuts.

11. Mini Sweet Pepper With Corn And Jalapeño

Street-corn spirit in a pepper. Sweet corn and creamy mayo-style dressing get a jalapeño kick and a dusting of chili powder, the way elote vendors do it, except the cup is edible.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 1/2 cups corn kernels (fresh, frozen thawed, or grilled); 1/4 cup mayonnaise; 1/4 cup crumbled cotija cheese; 1 small jalapeño, seeded and minced; 1 tablespoon lime juice; 1/2 teaspoon chili powder; 2 tablespoons chopped cilantro.

Method: Char the corn in a dry skillet over high heat until spotty brown, about 5 minutes. Let cool, then stir with the mayonnaise, half the cotija, the jalapeño, lime juice and cilantro. Spoon into the pepper halves and top with the remaining cotija and a dusting of chili powder.

Timing: 20 minutes. The corn mixture can be made 2 days ahead; fill peppers up to 4 hours before serving.

Troubleshooting: If the mixture is too loose, drain the corn well before mixing. If the jalapeño heat is too strong, use only half and taste before adding more.

Storage: Filled peppers keep 2 days refrigerated. Corn mixture keeps 3 days refrigerated in a sealed container.

Swap: Use frozen charred corn from the freezer aisle to skip the skillet step, or swap cotija for feta.

12. Mini Sweet Pepper With Pea And Mint

Bright, fresh and spring-green. Sweet peas mashed with ricotta and a shower of mint taste like a garden in April, and the color alone makes the platter look alive.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 1/2 cups frozen peas, thawed; 1/2 cup whole-milk ricotta; 1 tablespoon olive oil; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 tablespoons chopped fresh mint, plus small leaves for garnish; lemon zest.

Method: Pulse the peas with the ricotta, olive oil, lemon juice, salt and pepper in a food processor until chunky-smooth. Stir in the chopped mint. Spoon into the pepper halves and garnish with mint leaves and a grating of lemon zest.

Timing: 15 minutes. The pea mixture can be made 1 day ahead; fill peppers up to 4 hours before serving. Add the mint just before filling for the brightest color.

Troubleshooting: If the mixture is watery, drain the ricotta in a sieve for 20 minutes first. If the peas are starchy, add lemon juice a teaspoon at a time to brighten them.

Storage: Filled peppers keep 2 days refrigerated. Pea mixture keeps 3 days refrigerated in a sealed container.

Swap: Use mascarpone instead of ricotta for a richer filling, or add a spoonful of pesto for extra herb flavor.

13. Mini Sweet Pepper With Eggplant And Tahini

Smoky roasted eggplant folded into nutty tahini, the way baba ghanoush does it. It is rich without dairy, and it gives the platter a deep, savory anchor among the brighter bites.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 1 medium eggplant (about 1 pound); 1/4 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 1/2 teaspoon salt; 2 tablespoons olive oil; 1 tablespoon sesame seeds; 2 tablespoons chopped parsley.

Method: Roast the whole eggplant at 425°F until collapsed and soft, about 35 to 40 minutes. Scoop out the flesh and chop it, then stir with the tahini, lemon juice, garlic, salt and olive oil. Spoon into the pepper halves and top with sesame seeds and parsley.

Timing: 45 minutes, mostly roasting. The eggplant mixture can be made 3 days ahead and refrigerated.

Troubleshooting: If the eggplant mixture is bitter, stir in another tablespoon of tahini and a pinch more salt. If it is too thick, thin with water a teaspoon at a time.

Storage: Filled peppers keep 2 days refrigerated. Eggplant mixture keeps 4 days refrigerated in a sealed container.

Swap: Stir in a spoonful of roasted red pepper puree for sweetness, or top with pomegranate seeds for color.

14. Mini Sweet Pepper With Roasted Carrot And Cumin

Carrots roasted until caramelized at the edges turn almost candy-sweet, and a warm hum of cumin makes them taste like something from a restaurant mezze plate. A dollop of yogurt underneath cools everything down.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 3 medium carrots, cut into thin coins; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon salt; 1/2 cup plain Greek yogurt; 1 tablespoon honey; 1 tablespoon chopped pistachios.

Method: Toss the carrot coins with olive oil, cumin and salt and roast at 425°F until tender and browned at the edges, about 20 to 25 minutes. Let cool. Spread a spoonful of yogurt in each pepper half, arrange a few carrot coins on top, drizzle with honey and sprinkle with pistachios.

Timing: 30 minutes. Carrots can be roasted 2 days ahead; assemble up to 4 hours before serving.

Troubleshooting: If the carrots burn before softening, cut them thinner and check at 18 minutes. If the yogurt is too tart, stir in a teaspoon of honey before spreading.

Storage: Assembled peppers keep 2 days refrigerated. Roasted carrots keep 4 days refrigerated.

Swap: Use smoked paprika instead of cumin for a different warmth, or harissa swirled into the yogurt for heat.

15. Mini Sweet Pepper With Spinach And Feta

Spanakopita flavors without the pastry work. Wilted spinach, salty feta and a little lemon give these peppers a tangy, savory bite that fits a Greek-inspired spread.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 10 ounces fresh spinach; 1 tablespoon olive oil; 1 clove garlic, minced; 4 ounces feta, crumbled; 2 tablespoons cream cheese, softened; 1 teaspoon lemon zest; 1/4 teaspoon black pepper; pinch of nutmeg.

Method: Wilt the spinach in the olive oil with the garlic until just collapsed, about 2 minutes. Squeeze it very dry in a clean towel and chop. Mix with the feta, cream cheese, lemon zest, pepper and nutmeg. Fill the pepper halves and serve warm from a 375°F oven for 8 minutes, or at room temperature.

Timing: 20 minutes. The filling can be made 2 days ahead; fill peppers up to 1 day ahead and warm before serving.

Troubleshooting: If the filling is watery, the spinach was not squeezed dry enough; press it again in a towel. If the feta is too salty, use half feta and half ricotta.

Storage: Filled peppers keep 2 days refrigerated; rewarm in a 375°F oven for 8 minutes.

Swap: Add chopped sun-dried tomatoes for sweetness, or use goat cheese instead of feta.

16. Mini Sweet Pepper With Cream Cheese And Herbs

The simplest bite on the list. Soft herbed cream cheese piped into pepper halves is the kind of unfussy, reliable appetizer that every gathering needs as an anchor.

You need (makes about 24 halves, serves 8): 12 mini sweet peppers, halved and seeded; 8 ounces cream cheese, softened; 2 tablespoons sour cream; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh chives; 1 tablespoon chopped fresh parsley; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper.

Method: Beat the cream cheese and sour cream until smooth, then stir in all the herbs, garlic powder, salt and pepper. Pipe or spoon the mixture into the pepper halves and chill 30 minutes to firm up. Garnish with a few extra herb sprigs before serving.

Timing: 15 minutes plus 30 minutes chilling. The herbed cream cheese can be made 4 days ahead; fill peppers up to 6 hours before serving.

Troubleshooting: If the herbs bleed color into the cream cheese overnight, stir in half the herbs at first and the rest just before filling. If the mixture is too soft to pipe, chill it 15 minutes first.

Storage: Filled peppers keep 3 days refrigerated in a single layer covered tightly. The herbed cream cheese keeps 5 days refrigerated.

Swap: Add lemon zest for brightness, or fold in finely chopped smoked salmon for a brunch-worthy version.

Frequently asked questions

How far ahead can I make mini sweet pepper appetizers?

Most fillings can be prepared 2 to 5 days ahead and stored in sealed containers in the fridge. Assemble the peppers 4 to 6 hours before serving for the freshest look, and keep dairy based filled peppers refrigerated until 15 to 20 minutes before the party.

Do I need to cook mini sweet peppers before filling?

No. Mini sweet peppers are thin walled and crisp when raw, which is exactly what you want for an appetizer. Warm fillings like the artichoke parmesan or spinach feta only need a short time in the oven to heat through.

How do I keep the peppers from tipping over on the platter?

Halved peppers are curved, so arrange them in a single layer on a rimmed platter and pack them snugly so they support each other. A damp kitchen towel under the platter keeps it from sliding.

Can I make these vegan or dairy free?

Yes. The black bean and lime, avocado and chili, and eggplant and tahini bites are already dairy-free and vegan. For others, swap in dairy-free cream cheese or a cashew-based spread; the pepper vessel works with any filling.

How many mini sweet peppers do I need for a party?

Plan on 3 to 4 filled halves per person when other appetizers are served, or 6 per person if these are the main bite. One bag of mini peppers usually holds about 12 peppers, which makes 24 halves.

How long can filled peppers sit out?

Follow the 2-hour rule from the USDA for perishable foods: do not leave the filled peppers at room temperature longer than 2 hours (1 hour if it is over 90°F outside). Replenish the platter in batches from the fridge for longer parties.

Set out the platter and enjoy the party

Mini sweet peppers prove that the best party food is often the simplest. One bag of peppers, a few real ingredients and sixteen filling ideas cover a wide range of tastes, from the cheese lover to the vegan to guests who just want something crunchy. For more crowd-friendly starters, see our chickpea wrap ideas for lunch-sized handhelds, and if a warm skillet is more your style, our lemon garlic chicken skillet feeds a crowd from one pan. Browse the full Food & Drink collection for the rest of the gathering menu.