A sweet hot pepper jelly cheeseball recipe with a mild flavor.

Do you love the taste of sweet pepper jelly poured over cream cheese? Just add to 8 ounces of cream cheese and roll in the included chile topping. Learn more!

Sweet Pepper Jelly Cheeseball

Peachy Bacon Cheese Cup
  • 2 boxes frozen pre baked phyllo cups
  • ½ cup fresh or canned peaches finely diced
  • 8 ounces cream cheese soften
  • 1 packet Sweet Pepper Jelly cheese ball mix
  • 8 oz. maple flavored bacon cooked drained well and chopped

Mix the cream cheese with the Sweet Pepper Jelly cheese ball mix. Let sit 2-3 hours. Place phyllo cups on sheet pan. Fill with ½ teaspoon diced peach top with about 1½ teaspoon cheese mix then top with the cooked bacon. Bake at 400°F for about 8 minutes or until cheese is hot and the bacon has crisped.

Stuffed Mini Bell Peppers
  • 1-8oz package cream cheese, softened
  • 1 package Sweet Pepper Jelly cheeseball mix
  • 10-12 mini bell peppers
  • 1-1 qt. plastic bag with zipper

Prepare Sweet Pepper Jelly cheeseball mix and spoon into plastic bag. Remove air, seal and set aside. Cut tops off Bell Peppers and remove seeds. Cut the tip of the plastic bag off and squeeze filling into Bell Peppers evenly. Refrigerate 30 minutes before serving.