; Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
close up of peppers with cream cheese on wooden platter

Mini Stuffed Peppers with Cream Cheese


  • Author: Tara Smithson
  • Total Time: 50 minutes
  • Yield: 16 peppers 1x

Description

These Stuffed Sweet Peppers are loaded with cream cheese and wrapped in bacon. This is the perfect appetizer to make for a party or for game day and it's only 3 ingredients! 


Ingredients

Scale
  • 1 bag of mini sweet peppers *You only need 8 peppers
  • (1) 8 ounce cream cheese
  • 8 slices of original bacon (Don't buy maple or thick)
  • Optional: 1/2 teaspoon salt, 1/8 teaspoon black pepper and 1 teaspoon hot sauce

Instructions

  1. Preheat the oven to 325 degrees.
  2. Cut the bacon in half in the middle of the strips. Slice the peppers in half lengthwise and remove seeds and stems. Try to cut them in a way that creates enough room to stuff with cream cheese. These little sweet peppers are always different shapes and sizes, so it can be tricky. 
  3. Mix the cream cheese in a bowl. Optional: Season with salt and pepper, hot sauce, garlic powder and/or chili powder. 
  4. Fill the peppers with the cream cheese mixture using a spoon. You want to fill them a little less than full and flatten it completely out. Gently press a piece of bacon into the cream cheese filling and wrap around the pepper and back to the front. *You can use toothpicks to hold the bacon at this point, but I don't have any issues with it falling off and I find them annoying to pull out after. 
  5. Place the peppers on a baking rack over a cookie sheet and bake for 35 to 40 minutes. The baking rack is important because it allows the grease from the bacon to drip down into the cookie sheet. 
  6. Once the stuffed sweet peppers are finished cooking, remove them from the oven and allow to cool for 5 minutes before serving.

Notes

  • When choosing the peppers from the bag, pick the bigger ones that aren't super skinny. These will be best to fill.
  • Don't overfill each pepper with cream cheese. This will cause overflowing and a mess and you might not have enough for all the peppers. 
  • Choose original bacon, not flavored and regular cut, not thick. 
  • If you like your bacon nice and crispy, you can bake them for 40 minutes instead of 35 minutes. Just be sure to peek in the oven and check on them. 
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Bake
  • Cuisine: american

Keywords: stuffed sweet peppers, sweet peppers with cream cheese, bacon wrapped peppers