If you love jalapeño poppers but can’t handle the heat, these cream cheese stuffed mini peppers are for you. Sweet mini peppers are stuffed with a creamy filling of cream cheese, cheddar, bacon, and green onions, then baked until golden and bubbly.
This is one of my go-to appetizers because it works for almost any occasion. Game day, holiday parties, summer cookouts, you name it. Plus, it’s naturally gluten-free and can be prepped ahead of time.
Why You’ll Love this Recipe
Searching for more gluten-free appetizers recipes? Green Onion Dip / Bacon Wrapped Dates with Goat Cheese / Spinach Artichoke Dip Without Mayo / Bacon Wrapped Chicken Bites / Mini Beef Taco Cups
Ingredients
TIP
Leave your cream cheese out at room temperature for 30 minutes to an hour so it mixes smoothly. Don’t microwave it. If you’re in a hurry, leave it in the foil and place it in a bowl filled with warm water for about 5 minutes. It will be perfectly softened.
Ingredient notes
- Shredded cheddar cheese: You can use your favorite cheese in this recipe (monterey jack and pepper jack would be great alternatives!). If you are using pre-shredded cheese, make sure the cheese you purchase does not contain gluten (which is occasionally used to prevent the cheese from caking – it’s rare in my experience, but it’s always best to check if you need this recipe to remain gluten-free!).
- Bacon: Pre-cook the bacon however you would like. I typically cook my bacon in a skillet or bake my bacon in the oven. You can also omit the bacon if you would like to make this recipe vegetarian.
- Minced garlic: If you do not have fresh garlic available, you can substitute with garlic powder. I suggest 1/2 tablespoon of garlic powder.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! You can swap out the cream cheese and use goat cheese instead for a different flavor.
Yes, just omit the bacon for a vegetarian appetizer. The recipe does include a good amount of dairy, so it cannot be made dairy-free or vegan.
If you don’t have bacon on hand, you can try ground beef or sausage instead. Make sure to fully cook your meat before mixing with the cream cheese.
Shredded pepper jack or monterey jack would be great in this recipe. If you want a more mild flavor, try shredded mozzarella or parmesan.
Expert Tips
Storage Instructions
Make Ahead: Prep and stuff the peppers up to 24 hours in advance. Arrange on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge when ready to serve, adding 2-3 minutes to the baking time.
Room Temperature: These are best served warm right after baking. Don’t leave at room temperature for more than 2 hours.
Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until the filling is hot, or microwave for 30-45 seconds (though the peppers will be softer).
Serving Suggestions
Serve these for game day alongside Chili Cheese Dip and Mini Beef Taco Cups. For a party spread, pair with Green Onion Dip and Bacon Wrapped Dates with Goat Cheese. They also work well with Spinach Artichoke Dip and Gluten-Free Cold Veggie Pizza for a complete appetizer lineup.
Cream Cheese Stuffed Mini Peppers
Ingredients
- 12 mini sweet peppers - sliced in half length-wise, seeds and ribs removed
- 8 ounces cream cheese - softened
- 1 clove garlic - minced
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 slices cooked bacon - crumbled
- ¾ cup shredded cheddar cheese
- ¼ cup green onions - sliced
- 1 tablespoon fresh parsley or cilantro - for topping
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.
- Slice 12 mini sweet peppers in half lengthwise, removing all the seeds and ribs. You can leave the stems on if you prefer.
- In a large bowl, add softened 8 ounces cream cheese, 1 clove garlic, ¼ teaspoon kosher salt and ¼ teaspoon freshly ground black pepper. Mix with an electric hand mixer until completely smooth.
- Stir in the 4 slices cooked bacon, ¾ cup shredded cheddar cheese, and ¼ cup green onions until combined.
- Fill the cut peppers with the filling. The filling should be slightly mounded over the top of the peppers.
- Bake at 425°F for 16-18 minutes, or until the filling is hot. Remove from the oven. Top with 1 tablespoon fresh parsley or cilantro before serving.
Notes
- Pepper sizes vary. Depending on the size of your mini sweet peppers, you may have some filling left over. Adjust the number of mini peppers you use as necessary. I found that I was able to get 24 pepper halves when using medium to large mini sweet peppers.
- Pre-cook the bacon however you would like. I typically cook my bacon in a skillet or bake my bacon in the oven.
- Substitutions: Use pepper jack or Monterey jack instead of cheddar. Substitute 1/2 tablespoon garlic powder for fresh garlic. Omit bacon for a vegetarian version.
- Make Ahead: Stuff peppers up to 24 hours ahead, cover, and refrigerate. Bake straight from the fridge, adding 2-3 minutes to the baking time.
- Storage: Refrigerate leftover stuffed peppers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes or microwave for 30-45 seconds.
Nutrition
Can you freeze these
Hi Carole, Yes – you can freeze these. I would prepare them through the step right before baking and then flash freeze by freezing in a single layer for an hour and then place in a freezer-safe container. Then you can just bake from frozen. It may take longer to bake them than what’s listed in the recipe since they will be frozen, but just bake until the cheese is hot and bubbly. Hope this helps!
Are these peppers low-carb or keto friendly?
This was wonderful! I didn’t have shredded cheese so I just broke my sliced cheddar cheese in little pieces. It worked fine. I cut the bacon in little pieces before frying. That worked great too. Used scissors to cut the onions in tiny pieces. One problem. It was way too hard to stop eating them! ❤️Jeannie
Delicious, easy and still yummy after cooling! Will definitely make these again!
I made these many times, they are easy and addictive. I make mine simple cream cheese, bacon bits, shredded cheese, I mix, stuff, and cook. I use a whole bag of peppers and I don’t overfill them. Their even better the next day reheated, I try to keep them to myself. For variety I use a sharper tasting cheese.
Sooooo good! I ran out of chives, so I used a sprinkle of onion powder. Enjoyed!!! Thank you!
Thanks so much for sharing, Janea!! So glad you enjoyed this recipe!
Very tasty and so easy to make.
They were a hit at the gathering I made them for and disappeared quickly!
Thanks, Joye!! So glad you enjoyed these!
I’m making these and little smokies
For our family Superbowl dinner tomorrow.
I love that! I hope you and your family enjoy them!
DELICIOUS!! We loved these from how they taste to how easy they are to make! They pair well with literally everything – will definitely be making these again! Thank you!!!
I made this last weekend for a pool party, and they were a smashing success! Can’t wait to serve them at a home gate this fall!