Stuffed Mini Peppers

Stuffed Mini Peppers are colorful bite-sized appetizers filled with a creamy blend of cheeses, crispy bacon, fresh herbs, and savory seasonings, then baked until warm and bubbly.

These vibrant peppers offer the perfect balance of sweet, crunchy peppers and rich, cheesy filling, making them an excellent choice for parties, holiday gatherings, game days, or healthy snacks.

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Prep Time
15 mins

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Cook Time
20 mins

🍽️
Servings
32 pepper halves

Why You Love This Recipe

Colorful & Eye-Catching
Colorful and eye-catching appetizer.

Creamy & Crunchy
Creamy, cheesy filling with a sweet pepper crunch.

Quick & Easy
Easy to prepare in under 40 minutes.

Perfect for Parties
Perfect for parties and meal prep.

Naturally Gluten-Free
Naturally gluten-free.

Easy to Customize
Easy to customize with different fillings.

Serve Warm or Room Temp
Great served warm or at room temperature.

Tools and Preparation

Essential Tools and Equipment

Baking sheet
Parchment paper
Mixing bowl
Spoon or small cookie scoop
Cutting board
Sharp knife
Measuring cups and spoons

Importance of Each Tool

Baking Sheet
Ensures even cooking and browning.

Mixing Bowl
Blends the creamy filling thoroughly.

Small Spoon or Scoop
Makes filling the peppers quick and neat.

Sharp Knife
Cuts the peppers cleanly without tearing.

Ingredients

For the Stuffed Peppers:

16 mini sweet peppers
8 ounces cream cheese, softened
1 cup shredded sharp cheddar cheese
½ cup shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
4 slices bacon, cooked and crumbled
2 green onions, finely sliced
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 tablespoon chopped fresh parsley

Optional Add-Ins:
Diced jalapeños
Chopped spinach
Cooked sausage
Chopped mushrooms
Chopped sun-dried tomatoes
Crumbled feta cheese
Fresh chives

For Garnish:
Chopped parsley
Green onions
Crumbled bacon
Parmesan cheese
Red pepper flakes

Steps To Create Recipe

1. PREPARE THE PEPPERS
Preheat the oven to 375°F (190°C). Wash and dry the mini peppers. Slice each pepper in half lengthwise. Remove the seeds and membranes. Arrange the peppers cut-side up on a parchment-lined baking sheet.

2. MAKE THE FILLING
In a mixing bowl, combine the cream cheese, cheddar cheese, Monterey Jack cheese, Parmesan cheese, bacon, green onions, garlic powder, onion powder, smoked paprika, black pepper, and parsley. Mix until smooth and evenly combined.

3. FILL THE PEPPERS
Using a spoon or small cookie scoop, evenly fill each pepper half with the cheese mixture. Smooth the tops slightly.

4. BAKE
Bake for 18–22 minutes, or until the peppers are tender and the cheese is melted and lightly golden. For additional browning, broil for 1–2 minutes at the end.

5. GARNISH AND SERVE
Sprinkle with fresh parsley, green onions, crumbled bacon, and Parmesan cheese. Serve warm.

How to Serve

Stuffed Mini Peppers pair perfectly with:

Ranch Dressing
Cool and creamy.

Garlic Aioli
Rich and savory.

Fresh Vegetable Platter
Crunchy and fresh.

Charcuterie Board
Cured meats and cheeses.

Chicken Wings
Game day favorite.

Sliders
Also great with spinach artichoke dip, deviled eggs, fresh fruit platter, and sparkling lemonade.

Common Mistakes to Avoid

Overfilling
Overfilling the peppers.

Cold Cream Cheese
Using cold cream cheese.

Overbaking
Overbaking until the peppers become too soft.

Skipping Parchment
Skipping parchment paper.

Not Drying Peppers
Not drying the peppers before filling.

Under-Seasoning
Under-seasoning the cheese mixture.

Storage & Reheating Instructions

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze baked stuffed peppers for up to 2 months.

Reheating: Bake at 350°F (175°C) for 10 minutes or air fry for 4–5 minutes until heated through.

Make-Ahead Tip: Prepare and stuff the peppers up to 24 hours in advance. Cover and refrigerate until ready to bake.

Frequently Asked Questions

Q: Can I make these vegetarian?
A: Yes. Simply omit the bacon or replace it with sautéed mushrooms or spinach.

Q: Can I cook them in an air fryer?
A: Absolutely. Air fry at 375°F (190°C) for 8–10 minutes.

Q: Can I use different cheeses?
A: Yes. Pepper Jack, mozzarella, Gouda, feta, or goat cheese all work well.

Q: Are mini sweet peppers spicy?
A: No. Mini sweet peppers are naturally mild and slightly sweet.

Q: Can I serve them cold?
A: Yes. They taste great chilled, but they're at their best served warm.

Final Thoughts

Stuffed Mini Peppers are a colorful, cheesy appetizer that's simple to prepare and always a crowd favorite. Their creamy filling, sweet pepper crunch, and customizable ingredients make them perfect for everything from holiday parties to casual family dinners. Serve them fresh from the oven for the best flavor and texture.