These Cream Cheese Stuffed Mini Peppers with Bacon are the best snack or appetizer. They’re made in 15 minutes with just 4 ingredients, so they’re easy to whip up for a get-together.
When your garden is full of peppers and you need some great recipes, try my Stuffed Bell Pepper Soup and my Roasted Red Peppers. They are great for sharing too.
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Why this Cream Cheese Stuffed Mini Peppers Recipe is a Keeper
This easy snack recipe is as delicious as it is simple to make. It’s the perfect appetizer or snack for hosting.
- Mass Appeal: Since mini sweet peppers are mild, kids and adults who dislike spicy food can enjoy them.
- Low Carb & Keto Friendly: It’s a naturally gluten-free and low-carb snack that feels indulgent.
- Visual Appeal: The bright reds, oranges, and yellows of the peppers make for a beautiful party platter.
- Three-Ingredient Magic: At its core, you only need peppers, cream cheese, and bacon. Everything else is a bonus.
Do I Need to Cook the Peppers Before Stuffing Them?
No. This recipe uses raw because they hold their shape well and give a nice crunch that balances the creamy filling.
Pro Tip for Cream Cheese Filling
Let the cream cheese come fully to room temperature, then whip it with a splash of heavy cream or a spoonful of sour cream before stuffing the peppers. Cold cream cheese is super difficult to work with.
Ingredient Notes for the Easy Appetizer Recipe
This recipe for stuffed sweet peppers uses fresh ingredients that are full of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Peppers: The small and colorful sweet peppers are the perfect size for cold stuffed mini peppers with cream cheese.
- Bacon: Use bacon bits, or crumble pre cooked bacon for this cream cheese stuffed peppers recipe.
- Cheese: I like to use shredded cheddar cheese when I make the cream cheese mixture.
Variations and Substitutions for Stuffed Peppers
This pepper stuffed with cream cheese recipe is perfect for customizing. Take it to the next level by using different ingredients and trying different flavors.
- The Cheese: Swap half the cream cheese for sharp cheddar, mozzarella cheese, goat cheese, or feta for a tangier profile to the cold cream cheese stuffed mini sweet peppers.
- Vegetarian: Skip the bacon and add sun-dried tomatoes, chopped olives, or smoked paprika to maintain that “smoky” element. Top with green onions.
- Extra Kick: Mix in diced jalapeños or a dash of Sriracha into the cream cheese filling.
- Everything Bagel Style: Roll the stuffed side of the pepper in Everything Bagel Seasoning before baking.
- Seasoning: Mix the cream cheese with garlic powder, onion powder and chives to season it before peppers are stuffed when you make this recipe.
Special Equipment Needed for Mini Stuffed Peppers
You’ll find a couple items helpful when making this savory and sweet mini peppers recipe.
- Piping Bag (or Ziploc): Snip the corner off a plastic bag to pipe the filling into the peppers cleanly. It’s much faster and neater than using a spoon.
- Baking Sheet with Wire Rack: If you decide you want to cook them, place a rack on your baking sheet. This allows heat to circulate under the peppers, preventing them from getting soggy.
How to Make Cream Cheese Stuffed Mini Peppers
This savory cream cheese recipe comes together in 3 quick and easy steps. These stuffed mini peppers are a delicious cold appetizer that’s perfect for any occasion.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Clean Baby Bell Peppers: Slice the peppers in half lengthwise, and scoop out all the seeds of the little sweet peppers.
- Make Filling: In a small bowl, mix together the softened cream cheese and cheddar cheese. Spread the mixture into each pepper half.
- Top and Chill: Place the bacon bits on top and refrigerate until ready to serve.
Prep Ahead Suggestions for Cream Cheese Stuffed Peppers
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- Cut Peppers: You can wash peppers and remove the seeds, cut the peppers and stuff the peppers up to 24 hours in advance. Store them in a single layer in the fridge, covered with plastic wrap.
- Pre-cook the Bacon: If you aren’t wrapping the peppers in raw bacon, fry and crumble your bacon a few days early so you can just stir it into the cheese when ready.
Alternate Cooking Methods – Air Fryer Mini Bell Peppers
Take this recipe one step further and pop them in the air fryer or on the grill.
- Air Fryer: Cook at 375°F for 5–8 minutes. This is the best way to get a crispy top without heating up the whole house.
- The Grill: Place peppers on a grill mat or piece of foil over medium heat. Close the lid for 5 minutes until the cheese bubbles.
- Raw/Cold: Serve them fresh for a crunchy, refreshing summer appetizer.
How to Store, Reheat and Use Leftovers
- Store: Keep stuffed mini sweet peppers in an airtight container in the fridge for up to 3 days.
- Reheat: Best reheated in the oven or toaster oven at 350°F for 5 minutes. Avoid the microwave, as it makes the peppers limp and the shredded cheese mixture oily.
- Use Leftovers: Chop up leftover cream cheese stuffed sweet peppers and stir them into scrambled eggs or fold them into a quesadilla for a quick lunch.
Recipe FAQS for Cheesy Bacon Stuffed Mini Peppers
If your filling is runny, place them covered in the refrigerator to chill.
Yes, just cut them into smaller pieces.
Expert Tips for Making Stuffed Mini Bell Peppers
- The “Half-Pipe” Cut: Instead of just cutting the tops off, slice the peppers in half lengthwise (keeping the stem on one side for aesthetics). This creates a “boat” that holds more filling.
- Room Temp Cheese: Always let your cream cheese soften at room temperature for at least 30 minutes before mixing. If it’s cold, it will be lumpy and difficult to pipe.
- Dry the Peppers: After washing the peppers, make sure they are bone-dry before stuffing. Any moisture on the inside will cause the cream cheese to slide out during baking.
- Serve the Stuffed Mini Peppers Appetizer : Serve with Charcuterie Skewers, Little Smokies Pigs in a Blanket or Triple Berry Smoothies.
More Recipes You Might Like
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Cream Cheese Stuffed Mini Peppers with Bacon
Equipment
- Small paring knife
- Plate or platter
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Ingredients
- 16 ounces Mini sweet bell peppers
- 8 ounces Cream cheese, 1 brick, softened
- ¼ cup Bacon pieces
- ½ cup Cheddar cheese, shredded
Instructions
- Slice the peppers vertically and discard the seeds.
- Mix the cream cheese and cheddar cheese thoroughly in a small bowl.
- Fill each pepper half with the cheese mixture.
- Place bacon pieces on top of each stuffed pepper.
- Keep it covered and refrigerated until it is time to serve.
Christina’s Notes
- Flavored Bacon: Consider using flavored bacon such as peppered, maple-glazed, or even bourbon-infused bacon. These different options can elevate the taste profile of your dish and introduce new layers of savory goodness.
- Spicy Variety: If you enjoy a bit of heat, incorporate spicy elements into your stuffed peppers. Add diced jalapenos or crushed red pepper flakes to the cream cheese filling for a spicy kick.
- Garnish: Sprinkling chopped green onions or fresh herbs will add a burst of freshness to your cheese peppers.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.