Description
This Easy Stuffed Mini Peppers recipe is a flavorful, cheesy appetizer featuring sweet mini peppers filled with a creamy blend of cream cheese, sharp cheddar, and crispy bacon. Perfect for gatherings, these baked stuffed peppers are quick to prepare and a guaranteed crowd-pleaser.
Ingredients
Scale
Peppers
- 20 mini sweet peppers, halved and seeds removed
Filling
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled cooked bacon
- 1/4 cup chopped green onions
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or foil to prevent sticking and make cleanup easier.
- Prepare Filling: In a medium bowl, thoroughly combine the softened cream cheese, shredded sharp cheddar cheese, crumbled cooked bacon, chopped green onions, garlic powder, salt, and pepper until smooth and creamy.
- Stuff Peppers: Spoon or pipe the cheese mixture into each halved and seeded mini pepper, ensuring each pepper is evenly filled with the cheesy mixture.
- Arrange and Bake: Place the stuffed mini peppers on the prepared baking sheet in a single layer. Bake in the preheated oven for 15–18 minutes until the peppers are tender and the filling is warm and slightly golden on top.
- Cool and Garnish: Remove from the oven and let the stuffed peppers cool for a few minutes. Garnish with chopped fresh parsley if desired before serving.
Notes
- For a vegetarian option, omit the bacon and substitute with chopped olives or sun-dried tomatoes for added flavor.
- These stuffed peppers can be prepared ahead of time and refrigerated before baking to save time on the day of serving.
