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
Scale
- 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
