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Cheesy Bacon Stuffed Mini Peppers recipe - photo 4
Chef Ava

Cheesy Bacon Stuffed Mini Peppers

These Cheesy Bacon Stuffed Mini Peppers are filled with creamy cheese, crispy bacon, sharp cheddar, and green onions, then baked until warm, bubbly, and lightly golden. They are colorful, easy to make, and perfect for game day, holiday gatherings, potlucks, and family parties.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 pepper halves
Course: Appetizer
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 6 mini sweet peppers sliced in half with seeds and membranes removed
  • 4 ounces cream cheese softened
  • 4 slices bacon cooked until crisp and crumbled
  • 1/2 cup shredded cheddar cheese plus extra for topping
  • 2 tablespoons green onions sliced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • chopped cilantro optional, for topping
  • nonstick cooking spray

Equipment

  • baking sheet Lightly sprayed with nonstick cooking spray.
  • small mixing bowl For the bacon cheese filling.

Method
 

  1. Preheat the oven to 400°F. Lightly spray a baking sheet with nonstick cooking spray.
  2. Slice each mini sweet pepper in half lengthwise and remove the seeds and membranes. Arrange the pepper halves cut-side up on the prepared baking sheet.
  3. In a small bowl, beat together the softened cream cheese, crumbled bacon, sliced green onions, garlic powder, shredded cheddar cheese, and Worcestershire sauce until smooth and evenly combined.
  4. Spoon the cream cheese mixture into each pepper half, using about 1 heaping tablespoon per pepper half. Spread the filling gently so it sits evenly inside the peppers without overflowing.
  5. Sprinkle a little extra shredded cheddar over each stuffed pepper.
  6. Bake for 10–12 minutes, or until the cheese is melted and bubbly and the peppers have softened slightly.
  7. Let the peppers cool slightly before serving. If desired, sprinkle the tops with freshly chopped cilantro.

Notes

Soften the cream cheese first so the filling mixes smoothly. Cook the bacon until crisp and drain it well on paper towels before crumbling. Use freshly shredded cheddar for the best melt, and do not overfill the peppers. Mini peppers cook quickly, so check them toward the end of baking. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 350°F oven for about 8–10 minutes.