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These tangy little bites turn mini peppers into addictive finger food loaded with creamy cheese and crispy bacon. They're bright, tasty snacks that'll vanish from your party table in seconds flat.
I whipped these up for a surprise block party and they were gone before I could snag one! These days I always cook an extra batch to keep at home because my kids and spouse grab them so fast.
Ingredients
- 8 mini peppers: Mix of yellow, red, and orange for eye-catching sweetness
- 8 ounces cream cheese: Left out to soften so it blends smoothly
- 6 slices bacon: Cooked until crunchy to balance the soft filling
- 1 teaspoon minced roasted garlic: Gives richer taste than fresh garlic
- ¾ cup shredded cheddar cheese: Go for sharp cheddar for max flavor
- 1½ teaspoons Worcestershire sauce: Brings deep savory notes to the mix
- ½ teaspoon onion powder: Adds onion kick without chunks
- 2 tablespoons sour cream: Makes filling extra creamy
- 2 tablespoons chopped green onion: Adds pop of color and fresh taste
Step-by-Step Instructions
- Prep:
- Get your oven hot at 400°F so the peppers cook just right with melty cheese that won't burn. Put parchment on a baking sheet so nothing sticks and cleanup's a breeze.
- Prepare the peppers:
- Cut each mini pepper down the middle into two even halves. Scoop out all seeds and white ribs with a small spoon. Getting rid of all the ribs makes them milder if that's what you want.
- Prebake the peppers:
- For super tender peppers, put the empty halves on your lined baking sheet and cook them 7 minutes. Skip this step if you like your peppers with more snap to them.
- Make the filling:
- Mix your soft cream cheese in a bowl with half the bacon bits, roasted garlic, ½ cup cheddar, Worcestershire sauce, onion powder, and sour cream. Stir until smooth and creamy with no lumps left.
- Fill the peppers:
- Put pepper halves cut-side up on your baking sheet. Spoon about 1 tablespoon of cheese mix into each one. Fill them generously with a little mound on top, adjusting for your pepper sizes.
- Bake:
- Stick the filled peppers in your hot oven and cook uncovered for 15 minutes until the filling's hot and starting to brown. Pull them out, sprinkle the last ¼ cup cheese on top, then return them for 5 more minutes until the cheese melts and turns golden.
- Serve:
- Move the hot peppers to a serving plate and right away sprinkle with the leftover bacon bits and green onions. The heat will soften the onions just enough to bring out their flavor.
Roasted garlic is what makes these peppers special. I keep some ready in my fridge after I roast a bunch at once. My man swore he hated stuffed peppers until I made these for our anniversary dinner. Now he wants them at every get-together.
Make Ahead Options
You can totally prep these peppers early. Get everything ready through the filling step, then wrap them up and stick them in the fridge for up to 24 hours. When you're ready to eat, just add about 3 extra minutes to the first bake time since they'll be cold from the fridge. This is how I handle parties so I can chat with friends instead of hiding in the kitchen.
Creative Variations
The bacon-cheese combo always wins, but you can switch things up easily. Try cooked Italian sausage instead of bacon with some mozzarella and Italian herbs sprinkled in. Going veggie? Swap the bacon for some finely chopped cooked mushrooms with a dash of smoked paprika for that smoky kick. We love the Mexican twist at my house too. Just add taco seasoning, pepper jack cheese and top with fresh cilantro.
Serving Suggestions
These little peppers go with just about any meal but they're really great next to grilled meats or as part of a snack spread. I like putting out a simple dip on the side. Ranch, spicy honey, or balsamic glaze all work great. For game day, serve them alongside wings, mini burgers, and some fresh veggies. Their bright colors make them perfect for holiday parties when you want something that looks fancy but isn't hard to make.
Frequently Asked Recipe Questions
- → Can I use different types of cheese for the filling?
Definitely! Switch out the cheddar for mozzarella, Monterey Jack, or any cheese you love to match what you prefer.
- → Can I make these stuffed peppers ahead of time?
You bet! Get the peppers and filling ready earlier in the day then pop them in the oven when you're ready to eat.
- → How do I store leftover stuffed peppers?
Let them cool down first. Then put them in a sealed container in the fridge for up to 4 days. You can also freeze them for about 3 months.
- → Do I need to pre-bake the peppers?
You don't have to. Pre-baking makes them softer. If you want more crunch in your peppers, just skip that step.
- → Can I use turkey bacon instead of regular bacon?
Turkey bacon works perfectly fine as a swap. It'll give you the same great flavor in your stuffed peppers.