Crispy Baked Mini Peppers Poppers

Let me tell you about these mini pepper poppers – they’re one of those appetizers that always disappear first at parties. I started making them years ago when I was looking for something easy but still crowd-pleasing. Now they’re my go-to when friends come over or when I need to bring a dish to share.

What I love most about these poppers is how simple they are to put together. You can prep them ahead of time while you’re already in the kitchen making dinner, then just pop them in the oven when you’re ready. The combination of cream cheese, a bit of spice, and those naturally sweet mini peppers just works.

Whether you’re hosting game day or just want a fun snack for movie night, these little bites hit the spot. And the best part? They’re just as good at room temperature as they are fresh from the oven, so you don’t have to stress about timing.

What Kind of Mini Bell Peppers Should I Use?

Look for the bags of sweet mini peppers that come in a mix of red, orange, and yellow colors – they’re usually sold in most grocery stores near the regular bell peppers. These little peppers are sweeter and have thinner walls than their full-sized cousins, which makes them perfect for stuffing. When shopping, pick peppers that feel firm and have smooth, unblemished skin. While any color will work just fine for this recipe, the red ones tend to be slightly sweeter than the orange or yellow varieties. Just make sure your peppers are roughly the same size so they’ll cook evenly, and avoid any that feel soft or show signs of wrinkles.

Options for Substitutions

This easy appetizer recipe can be customized with several simple swaps:

• Mini Bell Peppers: While mini peppers give the best bite-sized results, you can use regular bell peppers cut into 2-inch squares. Just note they might need an extra minute or two of cooking time.
• Cream Cheese: You can swap the cream cheese with goat cheese or a mix of ricotta and mascarpone. For a lighter version, try using Neufchâtel cheese, which has less fat but similar texture.
• Bacon Crumbles: Not into bacon? Try using finely chopped ham, turkey bacon, or for a vegetarian option, use chopped nuts or crispy fried onions for that needed crunch.
• Cheddar Cheese: Feel free to experiment with different cheeses – pepper jack adds a nice kick, while monterey jack or mozzarella work great for a milder flavor. Just make sure to use a good melting cheese.

Watch Out for These Mistakes While Cooking

The biggest challenge when making mini pepper poppers is cutting the peppers incorrectly – slice them lengthwise and remove the seeds carefully to create perfect boats for your filling, making sure not to cut them completely in half so they hold their shape.

Room temperature cream cheese is essential for a smooth filling, so take it out of the fridge at least 30 minutes before starting, and if you’re in a hurry, cut it into small cubes to speed up the softening process.

Many cooks make the mistake of overfilling the peppers, which leads to messy spillage during baking – instead, fill them just to the top and press the filling gently into any hollow spaces.

For the crispiest results, arrange the peppers on a wire rack set over a baking sheet rather than directly on the pan, and if your peppers are browning too quickly on top but aren’t tender enough, simply cover them loosely with foil for the remaining cooking time.

What to Serve With Mini Pepper Poppers?

These cheesy, bacon-filled pepper poppers make an awesome appetizer, but they can easily become part of a larger spread! Since they’re rich and creamy, I like to serve them alongside some lighter options like a crisp veggie platter with ranch dip or a bowl of fresh cucumber salad. For game day or parties, they fit right in next to other finger foods like chicken wings, sliders, or chips and guacamole. If you’re serving them as a main dish, try pairing them with a simple green salad dressed with light vinaigrette to balance out all that delicious cheese and bacon.

Storage Instructions

Keep Fresh: These tasty mini pepper poppers will stay good in an airtight container in the fridge for up to 3 days. The cream cheese filling might soften a bit, but they’ll still taste great! I like to place them in a single layer to keep their shape and prevent any cheese from spilling out.

Make Ahead: You can prep these poppers up to 24 hours in advance! Just assemble them, cover with plastic wrap, and keep them in the fridge until you’re ready to bake. This is super handy when you’re planning a party or game day gathering.

Warm Up: If you have leftover poppers, pop them in the oven at 350°F for about 5-7 minutes until they’re heated through. You can also use an air fryer for 2-3 minutes – they’ll get nice and crispy again! Just keep an eye on them so the cheese doesn’t bubble over.

Preparation Time	15-20 minutes
Cooking Time	10-13 minutes
Total Time	25-33 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 40-45 g
• Fat: 100-110 g
• Carbohydrates: 25-30 g

Ingredients

• 16 mini sweet peppers (about 16 oz or 448 grams)
• 8 oz block cream cheese, at room temperature
• 1/2 cup cooked bacon pieces (56 grams)
• 1/2 cup shredded cheddar (117 grams)
• 1/8 tsp ground black pepper

Step 1: Preheat the Oven

Preheat your oven to 400° Fahrenheit (200° Celsius) to get it ready for baking the stuffed peppers.

Step 2: Prepare the Peppers

• 16 mini sweet peppers (about 16 oz or 448 grams)

Rinse the mini sweet peppers thoroughly under cold water.

Slice each pepper in half lengthwise, then remove and discard the seeds from each half.

Set the prepared pepper halves aside for stuffing.

Step 3: Make the Cheesy Bacon Filling

• 8 oz block cream cheese, at room temperature
• 1/2 cup shredded cheddar (117 grams)
• 1/2 cup cooked bacon pieces (56 grams)
• 1/8 tsp ground black pepper

In a medium mixing bowl, combine the cream cheese (at room temperature), shredded cheddar, cooked bacon pieces, and ground black pepper.

Mix everything together until well blended and creamy.

I like to use a sturdy spatula or hand mixer for a really smooth filling.

Step 4: Stuff the Peppers

• prepared pepper halves from Step 2
• cheesy bacon filling from Step 3

Using a spoon or small spatula, carefully fill each prepared pepper half (from Step 2) with the cheesy bacon mixture (from Step 3).

Make sure each pepper is evenly filled and the filling is slightly mounded for best results.

Step 5: Bake the Stuffed Peppers

Arrange the stuffed peppers on a baking sheet, spacing them out evenly.

Bake in the preheated oven for 10 to 13 minutes, or until the peppers are softened and the cheese mixture is heated through.

I like to let them cool just a couple of minutes before serving so the filling sets up slightly.