Cream Cheese and Bacon Stuffed Mini Peppers
Cream Cheese and Bacon Stuffed Mini Peppers are a flavorful appetizer made with sweet mini peppers filled with a creamy, savory mixture of cream cheese, crispy bacon, and herbs. They are rich, slightly smoky, and perfectly bite-sized, making them a popular choice for parties, game days, or quick snacks.The natural sweetness of the peppers balances the salty bacon and creamy filling, creating a delicious contrast of textures and flavors.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
For the Stuffed Peppers
10 mini sweet peppers, halved lengthwise and seeds removed
6 oz (170 g) cream cheese, softened
4 slices bacon, cooked and crumbled
½ cup shredded cheddar cheese
1 tbsp green onions, finely chopped
½ tsp garlic powder
¼ tsp black pepper
¼ tsp salt
Optional Toppings
1 tbsp fresh parsley, chopped
Extra cheddar cheese
Red pepper flakes for a spicy touch
Instructions
1. Prepare the Peppers
Preheat the oven to 375°F (190°C).
Wash the mini peppers, slice them in half lengthwise, and remove seeds.
2. Cook the Bacon
Cook bacon in a skillet until crispy.
Place on paper towels and crumble once cooled.
3. Make the Filling
In a bowl, combine cream cheese, crumbled bacon, shredded cheddar, green onions, garlic powder, and black pepper.
Mix until smooth and well combined.
4. Stuff the Peppers
Spoon or pipe the cream cheese mixture into each pepper half.
5. Bake
Arrange stuffed peppers on a baking sheet.
Bake for 12–15 minutes until the peppers are tender and the filling is warm.
6. Garnish and Serve
Sprinkle with parsley or extra cheese if desired.
Serve warm.
Tips for Best Results
Use room-temperature cream cheese so the filling mixes smoothly.
For extra flavor, add a little smoked paprika to the filling.
If you like spice, mix in jalapeños or chili flakes.
You can use a piping bag or zip bag with the corner cut to fill peppers neatly.
Recipe Notes
Mini sweet peppers are naturally mild and slightly sweet, perfect for stuffing.
You can prepare the stuffed peppers ahead of time and refrigerate until ready to bake.
For a keto-friendly option, keep the ingredients the same since they are already low in carbs.
Frequently Asked Questions
Can I make these in an air fryer?
Yes. Cook at 375°F (190°C) for 8–10 minutes until heated and slightly golden.
Can I make them ahead of time?
Yes. Assemble them up to 24 hours in advance and store in the refrigerator until baking.
Can I make them vegetarian?
Yes. Simply omit the bacon or replace it with sautéed mushrooms or plant-based bacon.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 4 g |
| Fat | 15 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 320 mg |