A stuffed pepper is only as good as its—well, stuffing! And I’ve got a savory cream cheese mix (with bacon!) that’ll make even the pickiest of pepper eaters, pick up another! These stuffed mini peppers make an irresistible snack, appetizer or welcome addition to a picnic spread.
And since we’re talking about the importance of stuffing—try stuffed peppers without rice or tender chicken stuffed peppers.
Bacon! I mean…Bell Pepper!
So it’s both, but even my bell pepper hesitant husband couldn’t stop eating them. My bacon, ranch + cream cheese stuffed chicken inspired these little poppers and we’re using the same flavor combination. All those flavors, some fresh green onions, then stuffed into mild, mini peppers… so much deliciousness in one bite.
Make snack time extra special or set out a plateful at your next dinner party and watch them disappear. I think the trick is loading the cream cheese mixture with flavor, so you get all the creaminess balanced with bold mix ins, all wrapped up in a crisp little pepper.
Leftover cream cheese stuffed peppers are great added to your next at home sandwich. (I love it when delicious things are so versatile!)
So pick up a peck of (mini!) peppers…and make your new favorite snack. – Linds x
What’s in These Mini Sweet Peppers?
Nothing but pure deliciousness with just a few simple ingredients. The peppers are slightly sweet, the filling is creamy yet smoky. Here’s what you’ll need:
- Mini peppers – I like a variety of colors here. Leaving the stems on makes them easier to eat.
- Cream cheese – make sure it’s nice and soft before you try to whip it. I like to microwave at 50% power for 30 seconds to do this. (Psst-remove the foil first!!).
- Seasonings – Italian seasoning + garlic. You can add your favorites here as well. Garlic powder won’t add as much flavor as garlic.
- Other goodies – green onions, bacon, and mozzarella.
How to Make Stuffed Mini Peppers
1. Prep peppers by slicing in half and removing seeds.
2. Whip cream cheese with an electric mixer.
3. Add all other ingredients and stir to combine.
4. Stuff the prepped mini sweet peppers and place them on a baking sheet. Bake until the cheese becomes golden, and the peppers have softened to your liking.
What do I do with extra filling?
This filling is gold. So definitely don’t throw it away. I like to…
- Spread it on a piece of toast.
- Use it as a veggie dip with sliced cucumbers, celery, or carrots.
- Mix in shredded chicken for a decadnat and easy chicken salad.
Reheating, Freezing, and Storing Tips
- Can you freeze mini stuffed peppers? I would not freeze these, as they’re cream cheese based with doesn’t do well when frozen.
- How do I reheat them? A quick zap in the microwave will do. You can also reheat in the oven set to 300 F, until the center is heated through.
- How long do these keep in the fridge? Eat these mini sweet peppers within 3-4 days.
What to Serve with Cream Cheese Stuffed Peppers?
More appetizers! This is a great dish to start the party, alongside other pretty to look at foods, like…
- Vegetarian – it’s easy to make stuffed mini peppers vegetarian by just skipping the bacon. They’ll be just as great.
- Raw – if you like a little crunch, don’t bake them.
- Goat cheese is a frequently used ingredient for stuffed bell peppers. Know that it has a bit more tang.
- Regular peppers – you can use regular sized bell peppers instead of the mini ones–that said, I find this dish to be rich, and the mini size helps me to keep my portions down.
- Grill your stuffed mini peppers instead of baking by bringing your grill to 400 F, and cooking for 15-20 minutes.
More Roasted Veggies
Stuffed Mini PeppersPrint Recipe Pin Recipe
- 12 mini peppers
- 8 ounces cream cheese softened
- 2 teaspoons Italian seasoning
- 1 clove garlic minced
- 3 green onions chopped
- 5 pieces bacon cooked and crumbled
- 1/2 cup mozzarella shredded
- Preheat the oven to 400 F, and prep a rimmed baking sheet (I use parchment paper for easy clean up). Cut the bell peppers (12) in half, and remove the seeds. I prefer to keep the stems on, as it makes these easier to eat.
- In a large bowl, whip the cream cheese (8 ounces) until it's light and fluffy using an electric mixer. Stir in the Italian seasoning (2 teaspoons), garlic (1 clove), green onions (3), bacon (5 pieces), and mozzarella (1/2 cup) until well combined.
- Use a spatula to stuff the bell peppers with filling, I add enough so the filling is level with the mini bell peppers. Know that bell peppers vary in size, so you may have leftover filling.
- Bake for 20-25 minutes or until the mini peppers have softened to your liking. Enjoy!