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These tangy appetizers turn sweet mini peppers into mouthwatering bite-sized snacks loaded with smooth cheese and crispy bacon. They're great for gatherings or sports events, and these vibrant stuffed peppers won't last long once they're served.
I whipped these up for a spur-of-the-moment block party and they were gone before I could try one myself. These days I always cook extra because my family gobbles them up so fast.
Ingredients
- 8 mini peppers: Mix of yellow, red, and orange for eye-catching color and sweet taste
- 8 ounces cream cheese: Left out to soften so it blends better
- 6 slices bacon: Fried until crunchy to balance the soft filling
- 1 teaspoon minced roasted garlic: Gives richer taste than fresh garlic
- ¾ cup shredded cheddar cheese: Pick sharp cheddar for the strongest flavor kick
- 1½ teaspoons Worcestershire sauce: Brings deep savory notes to the mix
- ½ teaspoon onion powder: Easy flavor addition without chunky bits
- 2 tablespoons sour cream: Makes the filling creamier and lighter
- 2 tablespoons chopped green onion: Adds brightness and a pop of color
Step-by-Step Instructions
- Prep:
- Heat your oven to 400°F so the peppers get tender while the cheese turns perfectly gooey but doesn't burn. Cover a baking sheet with parchment paper to stop sticking and make cleaning up a breeze.
- Prepare the peppers:
- Cut each mini pepper down the middle lengthwise to make two matching halves. Scoop out all seeds and white ribs from inside each half with a small spoon. Get rid of all the membrane for milder peppers since that's where most heat hides.
- Prebake the peppers:
- For extra tender peppers, put the halves on your lined baking sheet and cook for 7 minutes. This step isn't required but gives a melt-in-your-mouth final texture. Skip it if you want more crunch in your snack.
- Make the filling:
- Mix softened cream cheese, half the crumbled crispy bacon, minced roasted garlic, ½ cup of the cheddar, Worcestershire sauce, onion powder, and sour cream in a bowl. Stir until smooth and fully blended with no lumps left.
- Fill the peppers:
- Arrange pepper halves open-side up on the baking sheet. Use a small spoon to add about 1 tablespoon of cheese mix into each pepper. You might need more or less depending on pepper size, but don't be shy about making a little mound of filling.
- Bake:
- Put the filled peppers in your hot oven and bake uncovered for 15 minutes till the filling gets hot and starts to brown. Take them out, sprinkle the remaining ¼ cup cheese on top and bake 5 more minutes until the cheese melts and turns slightly golden.
- Serve:
- Move the hot peppers to a serving dish and top right away with leftover bacon bits and chopped green onions. The heat will slightly wilt the onions and bring out their flavor.
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Roasted garlic is the hidden magic in these peppers. I keep some ready in my fridge after cooking a large batch. My husband swore he didn't like stuffed peppers until he tried these at our anniversary dinner now he asks for them whenever we have people over.
Make Ahead Options
These stuffed peppers work great prepared in advance. You can do all the steps up to baking, then wrap them up and keep in the fridge for up to 24 hours. When you're ready to eat them, just add about 3 extra minutes to the first baking time since they'll be cold from the fridge. This trick lets me hang out with my guests instead of cooking while everyone's over.
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Creative Variations
The bacon and cheese mix is always popular, but you can switch things up in many ways with this basic recipe. You might swap the bacon for cooked Italian sausage and use mozzarella with some Italian herbs sprinkled in. If you want a meat-free version, try finely chopped cooked mushrooms instead of bacon with a bit of smoked paprika for that deep flavor. We also love Mexican-style ones with taco seasoning, pepper jack cheese and fresh cilantro on top.
Serving Suggestions
These stuffed peppers go well with almost any meal but they really shine next to grilled meats or as part of a bigger snack spread. I like putting out a simple dip alongside them try ranch, spicy honey, or a drizzle of balsamic glaze. For game day, serve them with chicken wings, mini burgers, and raw veggies. Their bright colors make them perfect for holiday parties when you want something that looks fancy but isn't hard to make.
Common Questions
- → Can I use different types of cheese for the filling?
For sure! Switch out the cheddar for something like mozzarella, Monterey Jack, or whatever cheese you love best.
- → Can I make these stuffed peppers ahead of time?
You bet! Get the peppers and filling ready earlier, then just bake them when you're ready to eat.
- → How do I store leftover stuffed peppers?
Let them cool down first. Then put them in a sealed container and keep in the fridge for up to 4 days. You can also freeze them for about 3 months.
- → Do I need to pre-bake the peppers?
You don't have to. Pre-baking makes the peppers softer. If you like them with more crunch, just skip that part.
- → Can I use turkey bacon instead of regular bacon?
Turkey bacon works great too. Just swap it in and cook it the same way.