Stuffed Mini Peppers

This zesty appetizer transforms sweet mini peppers into irresistible bite-sized treats packed with creamy cheese and savory bacon. Perfect for parties or game day gatherings, these colorful stuffed peppers disappear within minutes of hitting the table.

I first made these for a last minute neighborhood potluck and they vanished before I could grab one for myself. Now I always make an extra batch just to keep at home because my family devours them so quickly.

Ingredients

• 8 mini peppers: Variety of red, orange, and yellow for visual appeal and natural sweetness
• 8 ounces cream cheese: Softened at room temperature for easier mixing
• 6 slices bacon: Cooked crispy for texture contrast with the creamy filling
• 1 teaspoon minced roasted garlic: Provides deeper flavor than raw garlic
• ¾ cup shredded cheddar cheese: Sharp cheddar adds the best flavor punch
• 1½ teaspoons Worcestershire sauce: Adds umami depth to the filling
• ½ teaspoon onion powder: Convenient flavor booster without texture issues
• 2 tablespoons sour cream: Creates a smoother filling texture
• 2 tablespoons chopped green onion: Adds fresh flavor and color contrast

Step-by-Step Instructions

Prep:

Preheat your oven to 400°F ensuring proper cooking temperature for the peppers to soften nicely while the cheese gets melty but not burnt. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Prepare the peppers:

Carefully slice each mini pepper lengthwise through the middle creating two equal halves. Use a small spoon to remove all seeds and white membrane inside each pepper half. The membrane contains most of the heat so remove thoroughly for milder results.

Prebake the peppers:

For softer peppers, arrange the halves on your prepared baking sheet and bake for 7 minutes. This optional step creates a meltingly tender final texture. Skip this step if you prefer more crunch and texture contrast in your appetizer.

Make the filling:

In a medium bowl combine the softened cream cheese, half of your crispy bacon crumbles, minced roasted garlic, ½ cup of the shredded cheddar, Worcestershire sauce, onion powder, and sour cream. Mix thoroughly until completely smooth and well incorporated ensuring no cream cheese lumps remain.

Fill the peppers:

Place your pepper halves cut side up on the baking sheet. Using a small spoon fill each pepper with approximately 1 tablespoon of the cheese mixture. The exact amount will depend on the size of your peppers but aim to fill them generously with a slight mound of filling.

Bake:

Place the stuffed peppers in your preheated oven and bake uncovered for 15 minutes until the filling is hot and beginning to brown slightly. Remove from oven, sprinkle with remaining ¼ cup of cheese and return to oven for 5 more minutes until cheese is completely melted and slightly golden.

Serve:

Transfer the hot peppers to a serving platter and immediately garnish with the remaining bacon crumbles and chopped green onions. The residual heat will slightly wilt the green onions releasing their flavor.

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The roasted garlic is my secret ingredient in these peppers. I always keep a jar in my refrigerator after roasting a big batch. My husband originally claimed to dislike stuffed peppers until I served these at our anniversary dinner now he requests them for every gathering.

Make Ahead Options

These stuffed peppers work beautifully as a make ahead appetizer. You can prepare everything up to the baking step then cover and refrigerate for up to 24 hours. When ready to serve simply add about 3 minutes to the initial baking time since they'll be starting cold. This is my go to strategy for entertaining since it allows me to enjoy time with guests instead of being stuck in the kitchen.

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Creative Variations

While the classic bacon cheese combination is always a crowd pleaser, numerous variations work wonderfully with this base recipe. Try substituting cooked Italian sausage for the bacon and using mozzarella with a sprinkle of Italian herbs. For a vegetarian version replace the bacon with finely chopped sautéed mushrooms and a dash of smoked paprika to retain that savory depth. Mexican inspired versions with taco seasoning, pepper jack cheese and topped with fresh cilantro are another favorite at my house.

Serving Suggestions

These stuffed peppers are versatile enough to complement almost any meal but they particularly shine alongside grilled meats or as part of a larger appetizer spread. I like to serve them with a light dipping sauce on the side try ranch dressing, hot honey, or even a simple balsamic glaze. For a complete game day spread, pair them with wings, sliders, and a fresh vegetable tray. The colorful presentation makes them perfect for holiday gatherings when you want something festive yet easy.

Frequently Asked Questions

→ Can I use different types of cheese for the filling?

Yes! You can substitute cheddar with mozzarella, Monterey Jack, or your favorite cheese to match your taste.

→ Can I make these stuffed peppers ahead of time?

Absolutely! Prepare the peppers and filling in advance, then bake them when ready to serve.

→ How do I store leftover stuffed peppers?

Cool the peppers to room temperature, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

→ Do I need to pre-bake the peppers?

Pre-baking is optional but softens the peppers. Skip this step if you prefer a crispier texture.

→ Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon is a great alternative and works just as well in the recipe.