If you ask me, stuffed mini peppers are a brilliant party snack.
These bite-sized appetizers bring together sweet bell peppers and savory bacon in a way that makes everyone smile. The peppers are filled with a creamy cheese mixture that melts perfectly when baked.
They’re topped with crispy bacon pieces and a sprinkle of fresh herbs, making each pepper a perfect two-bite treat. The combination is simple but so good – the kind of appetizer that disappears fast at gatherings.
It’s an easy-to-make finger food that works for any occasion, from game day spreads to holiday parties.
Why You’ll Love These Stuffed Mini Peppers
- Quick preparation – Ready in less than 30 minutes, these little bites are perfect for when you need a fast appetizer or snack without spending hours in the kitchen.
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven just before serving – perfect for stress-free entertaining.
- Low-carb option – Using sweet peppers as the vessel makes these naturally low-carb and keto-friendly, while still being incredibly satisfying.
- Crowd-pleasing flavor combo – The combination of cream cheese, bacon, and two kinds of cheese wrapped in sweet peppers is always a hit at parties – people just can’t resist them!
What Kind of Mini Sweet Peppers Should I Use?
You’ll find mini sweet peppers sold in bags at most grocery stores, usually in a mix of red, orange, and yellow colors. These small peppers are typically about 2-3 inches long and are sweeter and more snack-friendly than their larger bell pepper cousins. For this recipe, look for peppers that are firm and bright in color, with no soft spots or wrinkles. While any color will work just fine, the red ones tend to be slightly sweeter than the orange or yellow varieties. If you can’t find mini peppers, you could use regular-sized bell peppers cut into smaller portions, though you’ll need to adjust the cooking time since they’re thicker.
Options for Substitutions
This recipe is pretty flexible and you can make several easy swaps depending on what you have in your kitchen:
- Mini sweet peppers: If you can’t find mini sweet peppers, you can use regular-sized bell peppers cut into quarters, or even jalapeños if you want to add some heat. Just remember that jalapeños will make the dish spicy!
- Cream cheese: You can swap cream cheese with goat cheese or mascarpone for a different flavor profile. If you’re looking for a lighter option, try using Greek yogurt cream cheese or Neufchâtel cheese.
- Bacon: Turkey bacon works great as a lighter alternative. For a vegetarian version, try using chopped smoked almonds or crushed potato chips for that salty crunch.
- Cheddar cheese: Feel free to use any melting cheese you have on hand – Monterey Jack, Colby, or pepper jack are all good options. For a Mexican twist, try using queso fresco.
- Green onions: You can substitute with finely chopped regular onions, chives, or even shallots. Just use about half the amount if using regular onions since they’re stronger.
- Cilantro: Not a cilantro fan? Use parsley, basil, or skip the herb garnish altogether – it won’t affect the overall taste of the dish.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mini peppers is getting the texture right – if you don’t pre-cook the peppers for 3-4 minutes before stuffing, they’ll stay too crunchy and be difficult to bite into, while overcooking them will make them too soft and collapse when filled.
Room temperature cream cheese is essential for a smooth filling – cold cream cheese will leave lumps and won’t mix well with other ingredients, so remember to take it out of the fridge at least 30 minutes before starting.
When cooking the bacon, make sure to get it extra crispy since it will soften slightly when mixed into the cream cheese filling, and drain it well on paper towels to prevent excess grease from making your filling runny.
For the best results, avoid overfilling the peppers (leave about 1/8 inch at the top) and broil them for just 2-3 minutes at the end to get that perfect cheese melt without burning – keep a close eye on them since they can go from perfectly golden to burnt in seconds.
What to Serve With Stuffed Mini Peppers?
These cheesy, bacon-filled peppers make a fantastic appetizer, but they can easily become part of a larger meal too! Since they’re rich and creamy, I like to pair them with something light like a simple mixed green salad dressed with lemon vinaigrette. For a complete dinner spread, serve these peppers alongside grilled chicken or steak – the flavors work really well together. If you’re hosting a party, these peppers fit right in on a table with other finger foods like wings, sliders, or a veggie platter with ranch dip.
Storage Instructions
Keep Fresh: These tasty little peppers can hang out in your fridge for up to 3 days when stored in an airtight container. They’re perfect for making ahead for parties or meal prep – just keep in mind the bacon might lose a bit of its crunch over time.
Make Ahead: Want to prep these in advance? You can stuff the peppers up to 24 hours before cooking. Just cover them well and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or gathering!
Warm Up: If you have leftovers, pop them in the oven at 350°F for about 8-10 minutes, or until they’re heated through. You can also give them a quick zap in the microwave for 30-45 seconds, though the peppers might be a bit softer this way.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-12 minutes |
| Total Time | 20-27 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 20-25 g
- Fat: 50-60 g
- Carbohydrates: 10-15 g
Ingredients
- 6 mini sweet peppers (halved, seeds and membranes discarded)
- 4 ounces cream cheese
- 2 tablespoons sliced green onions
- 4 slices bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 cup grated cheddar cheese, plus additional for garnish
- 1 teaspoon worcestershire sauce
- Chopped cilantro for garnish (optional)
Step 1: Prepare Your Baking Equipment
Preheat your oven to 400 degrees Fahrenheit.
Spray a cookie sheet with nonstick cooking spray and set aside.
This will prevent the peppers from sticking during baking.
Step 2: Mix the Filling
In a small bowl, combine the cream cheese, green onions, bacon, garlic powder, cheddar, and Worcestershire sauce.
Use an electric mixer to beat these ingredients together until the mixture is smooth and well combined.
Step 3: Stuff the Peppers
Take your sliced peppers and fill each one with a heaping tablespoon of the prepared filling.
Arrange the stuffed peppers on the prepared cookie sheet.
Once all the peppers are filled and placed on the sheet, sprinkle a little extra cheese on top of each one for added flavor.
Step 4: Bake the Peppers
Place the cookie sheet in the preheated oven and bake the peppers for 10-12 minutes.
They are ready when the cheese has melted and become bubbly, and the peppers have softened.
Step 5: Cool, Garnish, and Serve
Remove the peppers from the oven and allow them to cool slightly before eating.
For an added burst of freshness, sprinkle the peppers with a little chopped cilantro, if desired.
Serve and enjoy the savory treat!