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Cheesy Bacon Stuffed Mini Peppers! An easy appetizer idea for any gathering! Sweet mini peppers overflowing with cheese, bacon, and more!

Stuffed Mini Peppers

Cheesy Bacon Stuffed Mini Peppers! An easy appetizer idea for any gathering! Sweet mini peppers overflowing with cheese, bacon, and more!
Servings: 20 stuffed mini peppers
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Equipment

  • Sheet pan
  • Parchment Paper
  • Measuring cups and spoons
  • Mixing bowl
  • spoon
  • stirring spoon
  • Knife

Ingredients
  

  • 8 mini peppers, I used red, orange, and yellow
  • 8 ounces cream cheese
  • 6 slices bacon, cooked to crispy and crumbled (divided)
  • 1 teaspoon minced roasted garlic
  • ¾ cup shredded cheddar cheese (divided)
  • 1½ teaspoons Worcestershire sauce
  • ½ teaspoon onion powder
  • 2 tablespoons sour cream
  • 2 tablespoons chopped green onion

Instructions
 

  • Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Prepare the peppers. Halve the peppers lengthwise. Seed and clean the insides. 
  • Prebake the peppers (optional). If you want your peppers to be nice and soft, arrange them on the prepared baking sheet and bake them for 7 minutes while you get the filling ready. If you like them a bit crisp, skip this step!
  • Make the filling. Mix together the cream cheese, half of the bacon, garlic, ½ cup cheese, Worcestershire, onion powder, and sour cream until smooth. 
  • Fill the pepper. Arrange the pepper halves on the baking sheet (if not already) and scoop about 1 tablespoon of filling into each, depending on the size of the pepper, fill them up.
  • Bake. Bake uncovered for 15 minutes, top with remaining ¼ cup of cheese, and bake for an additional 5 minutes or until the cheese has melted.
  • Serve. Serve warm garnished with green onions and remaining bacon crumbles. 

Notes

Storage Instructions:
  • To store. Allow the peppers to cool to room temperature and then seal any leftovers in an airtight container. You can store these tasty mini peppers in the fridge for up to 4 days or in the freezer for up to 3 months.
  • To reheat. If you freeze the peppers, allow them to thaw in the fridge. Arrange the leftovers on a baking sheet lined with parchment paper, cover with aluminum foil, and bake for 15 minutes at 350°F or until warm. Alternatively, microwave a couple of peppers at a time in 30-second intervals until heated through.