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close up of cream cheese stuffed sweet pepper wrapped in bacon

Cream Cheese Stuffed Sweet Peppers

  • Author: Tara Smithson
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


These cream cheese stuffed sweet peppers wrapped in bacon will knock your socks off! An absolutely perfect appetizer for football season!


  • 1 bag of sweet peppers
  • 1 regular sized cream cheese, softened
  • 8-10 slices of original bacon (Don't buy maple or thick)
  • Optional: 1/4 teaspoon salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder, 1/8 teaspoon sweet paprika
  • Cookie sheet with a rack


  1. Preheat the oven to 325 degrees.
  2. Start by cutting your 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 and if you would like to-season with salt and pepper, garlic powder and paprika. No rules here...still delicious if it's just the 3 ingredients.
  4. Fill the peppers with your cream cheese mixture. Don't overfill, just have the tops flat, not mounds.
  5. Cut the strips of bacon into thirds. Now it's time for the fun part. FYI, you can totally use toothpicks here, but I find them annoying to take out at the end. When I wrap the bacon, I gently press one end into the cream cheese then wrap it around the bottom and try and get the other end in the cream cheese again, so it stays in place. 
  6. Bake on a wire rack at 325 for 35 minutes. This is important because it allows the grease from the bacon to drip down into the cookie sheet. Once they are finished cooking, remove from the oven and allow them to cool for 5 minutes before serving.


Watch them disappear!

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizers
  • Method: Bake
  • Cuisine: american

Keywords: bacon wrapped peppers, easy appetizer ideas, football appetizer ideas