Using a small spoon or a piping bag (if you like things tidy), fill each pepper half with about a teaspoon of cream cheese, slightly mounding it so the filling is level with or just above the rim of the pepper.
Sprinkle the black sesame seeds generously over the tops of the cream cheese–filled peppers, making sure each one gets a good coating for crunch and visual contrast.
Transfer the baking dish to the preheated oven and bake for 15–18 minutes, or until the peppers’ skins are blistered and glossy, and the cream cheese is melted, bubbling gently, and just beginning to turn golden at the edges.
Remove the dish from the oven and let the pepper bites cool for 5–10 minutes. The cream cheese will be very hot right out of the oven, and a brief rest helps it set slightly while keeping the centers creamy.
Serve the pepper bites directly from the glass baking dish or transfer them to a platter. Enjoy warm, and feel free to grab them by the stem and eat them by the handful.
Variations & Tips
For a touch of heat, mix a pinch of crushed red pepper flakes or a few dashes of hot sauce into the cream cheese before filling the peppers. If you’d like a more savory profile while staying low carb, stir in a small amount of finely chopped fresh herbs like chives, parsley, or dill. Everything bagel seasoning can stand in for the black sesame seeds if that’s what you have on hand; it adds garlic and onion notes while keeping the crunch. To make them even richer, you can use whipped cream cheese for a lighter texture or a blend of cream cheese and mascarpone. If you prefer slightly firmer peppers, reduce the baking time by a few minutes so they keep more of their raw crunch. Leftovers reheat well in a 350°F (175°C) oven for about 8–10 minutes, or you can enjoy them cold from the fridge as a quick snack.
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