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A photo of a yellow mini pepper stuffed with a hot cream cheese and bacon mixture and topped with fresh parsley.
5 from 14 votes

Cream Cheese Stuffed Mini Peppers

Sweet mini peppers stuffed with a creamy mixture of cream cheese, sharp cheddar, bacon, and green onions, baked until golden and bubbly. Ready in 25 minutes, these gluten-free stuffed peppers are great for game day, parties, or any time you need an easy crowd-pleasing appetizer.
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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 24 servings

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

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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.
    A glass bowl with softened cream cheese that has been mixed.
  • Stir in the 4 slices cooked bacon, ¾ cup shredded cheddar cheese, and ¼ cup green onions until combined.
    Cream cheese filling mixed with cheddar, bacon, and green onions in a glass bowl.
  • Fill the cut peppers with the filling. The filling should be slightly mounded over the top of the peppers.
    Mini sweet peppers stuffed with cream cheese on a parchment-lined baking sheet before baking.
  • 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.
    Close-up of stuffed mini peppers with melted cheddar, bacon, and parsley.

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

Calories: 67kcal | Carbohydrates: 1g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 102mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 613IU | Vitamin C: 18mg | Calcium: 37mg | Iron: 1mg
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