These stuffed peppers are the perfect balance of creamy, cheesy goodness with the irresistible crunch of bacon, all wrapped in the natural sweetness of mini sweet peppers or the bold heat of jalapeños. Whether you’re serving them as an appetizer, snack, or party food, these stuffed peppers are sure to steal the show.
Ingredients:
- Cream cheese (8 oz block, softened to room temperature for smooth mixing)
- Cooked bacon (3 to 4 strips, crumbled – opt for thick-cut for added texture and flavor)
- Shredded cheddar cheese (2 cups, or a cheese of your choice – try Monterey Jack, Pepper Jack, or a blend for variety)
- Onion powder (1/2 teaspoon – adds a subtle depth of flavor)
- Garlic powder (1/4 teaspoon – or garlic salt if you prefer; adjust the amount of extra salt in this case)
- White pepper (1/4 teaspoon – or black pepper if preferred; the white pepper provides a milder, slightly floral heat)
- Mini sweet peppers (6-8, halved and deseeded – their sweetness is a perfect contrast to the richness of the filling) or jalapeños (6-8, halved and deseeded – for a spicier option)
- Shredded cheese (extra, for topping, preferably cheddar or a cheese blend of your choice)
Optional:
- Fresh parsley or chives (for garnish, adds a fresh contrast and pops of color)
- Sour cream or ranch dressing (for dipping, enhancing the richness of the peppers)
Directions:
Step 1: Prep the Peppers
- Preheat the oven to 400°F (200°C). This ensures that the cheese melts perfectly while the peppers soften just the right amount.
- Prepare your peppers: Slice the jalapeños or mini sweet peppers in half lengthwise. Use a spoon or your fingers to carefully remove the seeds and membranes from each pepper.
- Tip for jalapeños: Wear gloves while handling jalapeños if you’re sensitive to the heat, as the oils can linger on your skin and irritate your eyes.
- Tip for mini sweet peppers: These are naturally mild and don’t need much handling, but if you’re using them for a milder flavor, you can opt to leave some seeds in for a bit of texture.
Step 2: Make the Creamy Filling
- In a large mixing bowl, combine the softened cream cheese, crumbled bacon, and shredded cheese.
- Cream cheese tip: If your cream cheese is still too firm, microwave it for about 10-15 seconds or leave it out for 30 minutes to soften. This will ensure the mixture is smooth and easy to mix.
- Add onion powder, garlic powder, and white pepper to the bowl. Adjust the seasonings to taste, keeping in mind that you can always add more, but you can’t take it out.
- Mix everything together until the ingredients are evenly combined. You can use a hand mixer for a smoother, more cohesive filling or just a sturdy spoon to stir everything by hand.
Step 3: Stuff the Peppers
- Stuff the peppers: Take each halved pepper and fill it generously with the cream cheese mixture. Use a small spoon or your hands to press the filling into each pepper, making sure it’s packed and evenly distributed.
- Tip: Don’t worry if some of the filling spills over the sides of the pepper – it will melt beautifully and crisp up around the edges in the oven.
- For an extra cheesy finish, top each stuffed pepper with a sprinkle of shredded cheese. This will melt into a bubbly, golden crust on top of the creamy filling.
Step 4: Bake to Perfection
- Place the stuffed peppers on a baking sheet lined with parchment paper or lightly sprayed with non-stick spray. This ensures they don’t stick and the cheese doesn’t burn onto the sheet.
- Bake in the preheated oven for 15-20 minutes. Keep an eye on the peppers as they cook; you want the cheese to be fully melted, golden brown, and slightly bubbly. The peppers should be tender, but still hold their shape.
- Tip: If you want the tops to get extra crispy, switch to broil for the last 2 minutes of baking – but watch them closely so they don’t burn!
Step 5: Serve and Enjoy!
- Remove from the oven and let the stuffed peppers cool for a few minutes. This makes them easier to handle and prevents burning your mouth on the hot cheese.
- Garnish with fresh parsley or chives for a pop of color and added freshness. Serve them hot, right from the oven.
- Optional dipping sauces: Serve with ranch dressing, sour cream, or even a spicy aioli on the side to complement the richness of the filling and provide a cooling contrast to the heat of the peppers.
Serving Suggestions:
- Perfect for any occasion: These stuffed peppers are great for family dinners, holiday parties, or casual get-togethers. They’re quick to assemble, and everyone loves the creamy, savory filling combined with the crispy bacon.
- Pair with a cold drink: A refreshing cold drink like iced tea, lemonade, or even a chilled beer pairs wonderfully with these savory bites.
- Serve as a side dish: Alongside a grilled chicken or a steak, these peppers can be the perfect side to round out your meal.
Variations:
- Add heat: For extra spice, stuff your peppers with a combination of cream cheese and hot sauce, or swap the mild cheese for pepper jack. For a layered flavor, add a bit of salsa or jalapeño slices to the filling.
- Make them smoky: Swap out the bacon for smoked sausage or add a bit of smoked paprika to the filling for a smoky flavor profile.
- Vegetarian option: Skip the bacon and replace it with chopped green onions, or add a handful of spinach for extra nutrition and flavor.
These stuffed peppers are an irresistible snack or appetizer that perfectly balances savory, creamy, and crunchy textures. Whether you prefer the mild sweetness of mini peppers or the bold kick of jalapeños, these treats are sure to satisfy your cravings. Enjoy the melt-in-your-mouth goodness, and don’t forget to share – though you might not want to!