Bacon Cream Cheese Stuffed Mini Peppers

Bacon Cream Cheese Stuffed Mini Peppers

These Bacon Cream Cheese Stuffed Mini Peppers are pure comfort in a small, tasty bite, combining sweet peppers, rich cream cheese, savory bacon, and melty mozzarella for a delicious snack.

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Prep Time 15

Cook Time 25

Total Time 35

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 128

Ingredients Method Notes

Ingredients

Filling Ingredients

8 oz cream cheese, softened If needed, soften by microwaving at 50% power for about 30 seconds.
2 tsp Italian seasoning
1 clove garlic, minced
3 green onions, chopped Chives can be used instead.
5 slices bacon, cooked and crumbled Turkey bacon can be used as a leaner option.
1/2 cup shredded mozzarella You can swap mozzarella for cheddar for a sharper flavor.

Peppers

12 mini peppers A mix of colors preferred; must be firm and smooth.

Method

Preparation

Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper.
Halve the mini peppers lengthwise and remove the seeds, keeping the stems on.
In a bowl, beat the softened cream cheese until light and fluffy.
Stir in the Italian seasoning, garlic, green onions, bacon, and mozzarella until well combined.
Fill each pepper half level with the top using a spatula or spoon.

Baking

Place the filled peppers on the prepared baking sheet.
Bake for 20 to 25 minutes until the peppers are softened and the cheese is melted and lightly golden.
Remove from the oven and let cool for a few minutes before serving.

Notes

These peppers can be served warm or reheated later. Store leftovers in an airtight container in the fridge for 3 to 4 days. Freezing is not recommended as the cream cheese filling changes texture.