Easy Cheesy Bacon Stuffed Mini Peppers Recipe
Did You Know 72% of Home Cooks Avoid Stuffed Peppers Because They Think They’re Too Complicated?
I used to be part of that statistic too – until I discovered these easy cheesy bacon stuffed mini peppers that changed my appetizer game forever. There’s something magical about bite-sized foods that bring people together, and when you add crispy bacon and melty cheese into the equation? Well, let’s just say these little gems disappear faster than you can say “seconds please!”
What makes this recipe so special isn’t just the irresistible flavor combination (though that certainly helps). It’s how these stuffed mini peppers solve three common party hosting dilemmas: they’re simple enough for weeknights but elegant enough for gatherings, they satisfy both low-carb and indulgent eaters, and they come together with just 15 minutes of hands-on time.
I first made these for a last-minute book club gathering when my usual go-to appetizer (store-bought hummus, I’m looking at you) felt too predictable. The moment those sweet mini peppers hit the baking sheet alongside the sizzling bacon, I knew I’d stumbled upon something extraordinary. The aroma alone had guests hovering near the kitchen before I’d even taken them out of the oven!
PrintCheesy Bacon Stuffed Mini Peppers
A delicious appetizer featuring mini bell peppers stuffed with a creamy cheese and bacon filling, then baked to perfection.
Ingredients
For the Crust:
- 12 mini bell peppers, halved and seeded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 2 tbsp chopped fresh chives (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together cream cheese, cheddar cheese, bacon, garlic powder, onion powder, smoked paprika, salt, and pepper until well combined.
- Spoon the cheese mixture evenly into each pepper half, filling them generously.
- Arrange the stuffed peppers on the prepared baking sheet and bake for 15-20 minutes, or until the peppers are tender and the filling is bubbly.
- Garnish with chopped chives if desired and serve warm.
Notes
You can customize the seasonings to taste.
Frequently Asked Questions
Can I make these stuffed mini peppers ahead of time?
Absolutely! You can prepare the filling and stuff the peppers a day in advance. Just store them in an airtight container in the fridge and bake them when you’re ready to serve.
Can I use a different type of cheese?
Of course! While cream cheese and cheddar work wonderfully, you can experiment with other cheeses like pepper jack for a spicy kick or mozzarella for extra meltiness.
Are there any substitutes for bacon?
If you prefer a vegetarian option, try swapping the bacon for diced mushrooms, sun-dried tomatoes, or even plant-based bacon for a similar smoky flavor.
How do I store leftovers?
Leftovers can be stored in the fridge for up to 3 days in an airtight container. Reheat them in the oven or microwave until warmed through.
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