Looking for a finger food that disappears faster than you can set the tray down?
What if you could whip up crunchy, creamy, bacon-packed bites in the time it takes to heat the oven?
These Stuffed Mini Peppers turn humble ingredients into instant party magic—no deep fryer, no fuss.
Overview
Sweet mini peppers cradle a smoky bacon-cream cheese filling, topped with melty cheddar.
Hands-on time: 10 minutes.
Bake time: 20 minutes (including optional prebake).
Difficulty: Easy—mix, fill, bake, and go.
Makes: 16 halves (about 6-8 servings).
Essential Ingredients
Ingredient | Why It Matters | Smart Substitutions |
---|---|---|
Mini peppers (8) | Natural “cups” with sweet crunch and vibrant color. | Jalapeño halves for heat lovers; baby bell peppers for larger bites. |
Cream cheese (8 oz) | Velvety base that binds filling. | Neufchâtel for lighter option; dairy-free spread for vegan. |
Bacon (6 slices) | Salty-smoky crunch contrasts creamy filling. | Turkey bacon or plant-based bacon bits work too. |
Roasted garlic (1 tsp) | Adds mellow depth without raw sharpness. | ¼ tsp garlic powder in a pinch. |
Shredded cheddar (¾ cup) | Sharp flavor and gooey top layer. | Pepper Jack for spice; smoked Gouda for richness. |
Worcestershire sauce (1½ tsp) | Umami booster that ties flavors together. | Soy sauce + dash of hot sauce if needed. |
Onion powder (½ tsp) | Easy all-over savoriness. | 1 Tbsp finely minced red onion. |
Sour cream (2 Tbsp) | Lightens texture and adds tang. | Greek yogurt for protein bump. |
Green onion (2 Tbsp) | Fresh pop and color for garnish. | Chives or parsley also shine. |
Step-by-Step Instructions
- Heat the oven
Preheat to 400 °F / 204 °C.
Line a sheet pan with parchment for mess-free cleanup. - Halve & clean peppers
Slice peppers lengthwise.
Scoop out seeds and membranes with a spoon.
Tip: Wear kitchen gloves if peppers are spicy varieties. - Soften or keep crunch (optional prebake)
- Soft peppers: Bake empty halves 7 minutes.
- Crunchy peppers: Skip this step and go straight to filling.
- Mix the filling
In a bowl combine cream cheese, half the crumbled bacon, roasted garlic, ½ cup cheddar, Worcestershire, onion powder, and sour cream.
Stir until smooth and flecked with bacon bits. - Fill pepper boats
Arrange halves cut-side up on sheet pan.
Spoon about 1 Tablespoon filling into each, mounding slightly. - Bake & melt
Bake uncovered 15 minutes.
Sprinkle remaining ¼ cup cheddar on top.
Return to oven 5 minutes until cheese bubbles and edges brown. - Garnish & serve
Shower warm peppers with green onion and reserved bacon crumbs.
Serve immediately—watch them vanish!
Assembly & Presentation
- Color wheel platter: Alternate red, orange, and yellow peppers in concentric circles.
- Game-day skewers: Thread two stuffed halves on a short bamboo skewer for easy grab-and-go.
- Mini cast-iron skillets: Serve sizzling-hot from the oven; skillet stays warm longer.

Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight box up to 3 days; reheat at 350 °F for 8 minutes.
- Freeze (unbaked): Flash-freeze filled peppers on a sheet pan, then bag. Bake from frozen 20-22 minutes, adding cheese near the end.
- Prep ahead: Mix filling and slice peppers 24 hours early; keep separate, then stuff and bake fresh.
Recipe Variations
- Southwest Fiesta
Swap cheddar for Pepper Jack, add 1 Tbsp taco seasoning, and top with fresh cilantro. - Greek Mezze Peppers
Replace bacon with chopped kalamata olives, use feta instead of cheddar, and mix in 1 tsp dried oregano. - Breakfast Bites
Stir cooked sausage crumbles into filling, top with scrambled egg shreds, and serve with hot sauce. - Vegan Crunch
Use plant-based cream cheese, coconut bacon, and vegan cheddar; sprinkle with smoked paprika for depth.
Conclusion
With just one sheet pan and 30 minutes, Stuffed Mini Peppers bring bacon-cheddar bliss to any gathering.
Customize them spicy, smoky, or Mediterranean—either way, they’ll outshine store-bought appetizers.
Bake a batch tonight, snap a photo, and share your twist in the comments so we can all keep the snack table exciting!

Stuffed Mini Peppers | Bacon-Cheddar Party Bites in 30 Minutes
- Total Time: 35 minutes
- Yield: 16 stuffed pepper halves 1x
Description
These stuffed mini peppers are a savory, creamy appetizer filled with cheese, bacon, and garlic, baked until perfectly melty. A delicious and easy-to-make snack or party bite!
Ingredients
- 8 mini peppers (red, orange, and yellow)
- 8 ounces cream cheese
- 6 slices bacon, cooked and crumbled (divided)
- 1 teaspoon minced roasted garlic
- 3/4 cup shredded cheddar cheese (divided)
- 1½ teaspoons Worcestershire sauce
- 1/2 teaspoon onion powder
- 2 tablespoons sour cream
- 2 tablespoons chopped green onion
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the mini peppers in half lengthwise. Remove seeds and membranes.
- If desired, prebake peppers for 7 minutes for a softer texture. Skip for crisper peppers.
- In a mixing bowl, combine cream cheese, half of the crumbled bacon, roasted garlic, ½ cup cheddar cheese, Worcestershire sauce, onion powder, and sour cream until smooth.
- Place pepper halves on the baking sheet and fill each with about 1 tablespoon of the cheese mixture.
- Bake uncovered for 15 minutes, then top with remaining ¼ cup cheddar cheese. Bake for another 5 minutes until melted.
- Garnish with chopped green onion and remaining bacon crumbles. Serve warm.
Notes
- You can prepare the filling in advance and store it in the fridge until ready to use.
- Prebaking the peppers is optional and depends on your desired texture.
- Try substituting cheddar with Monterey Jack or pepper jack for a flavor twist.
- Use gloves if you’re sensitive to pepper oils while handling and seeding.
- Great as an appetizer or low-carb snack option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 130
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 25 mg
Keywords: stuffed mini peppers, cheese stuffed peppers, bacon appetizers, low carb snacks, baked peppers, easy appetizers, party food, keto friendly, finger food, stuffed pepper bites
FAQs
Can I make these in an air fryer?
Yes—air-fry at 375 °F for 10 minutes, add cheese, cook 2 minutes more.
Do I need to peel the pepper skins?
No. Mini pepper skins soften nicely in the oven and add vibrant color.
How do I keep filling from oozing out?
Don’t overfill—leave a slight rim. Let peppers cool 2 minutes before transferring to platters.
Can I use full-size bell peppers?
Absolutely. Quarter two medium bell peppers and follow the same directions; extend bake time by 3–5 minutes.
Are these keto-friendly?
Yes—peppers and filling are low-carb. Use full-fat dairy to stay keto compliant.