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Recipe compliments of www.ITISAKEEPER.com

Stuffed Mini Peppers halved and filled with a creamy cheese mixture, topped with crumbled bacon, arranged on a wooden serving board for an irresistible appetizer.

Cream Cheese Stuffed Mini Peppers with Bacon

5 from 1 vote
Cream Cheese Stuffed Mini Peppers with Bacon area great cold appetizer. In just 15 minutes with 4 ingredients, you can have a tasty and wholesome snack or appetizer.
Prep Time : 15 minutes
Total Time : 15 minutes
Servings: 24 pieces
Course: Appetizers and Dips
Calories: 58kcal
Author: Christina Hitchcock

Equipment

Ingredients
 

  • 1 pound Mini sweet peppers, halved lengthwise and seeded
  • 8 ounces Cream cheese, softened
  • 1 cup Sharp cheddar cheese, shredded
  • 6 slices Bacon, cooked crisp and crumbled
  • 2 Green onions, thinly sliced
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • ¼ teaspoon Black pepper
  • Fresh parsley, chopped, optional garnish

Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In a medium mixing bowl, beat the softened cream cheese until smooth. Stir in the shredded cheddar cheese, garlic powder, onion powder, and black pepper until well combined. Fold in the crumbled bacon and green onions.
  • Arrange the pepper halves cut-side up on the prepared baking sheet. Spoon or pipe the cream cheese mixture evenly into each pepper half.
  • Bake for 18 to 22 minutes, or until the peppers are slightly tender and the filling is hot and lightly browned around the edges.
  • Remove the peppers from the oven and let cool for about 5 minutes. Garnish with chopped fresh parsley, if desired, and serve warm.

Christina's Notes

  • Choose peppers that are similar in size so they cook evenly.
  • Allow the cream cheese to soften before mixing to create a smooth, creamy filling.
  • For easier filling, transfer the cream cheese mixture to a piping bag or a zip-top bag with one corner snipped off.
  • The filling can be prepared up to 24 hours in advance and refrigerated. Fill the peppers just before baking for the best texture.
  • Store leftover stuffed peppers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350-degree F oven or air fryer until warmed through.
  • Freezing is not recommended, as the cream cheese filling may become grainy after thawing.

MY NOTES