Cream Cheese Stuffed Peppers
Jul 08, 2024
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My cream cheese stuffed peppers make the perfect appetizer for any gathering. Colorful mini peppers are stuffed with a cream cheese and bacon mixture and topped with melted cheese. It’s one of the most popular recipes on Food Lovin’ Family and continues to be a favorite.
Cream cheese mini peppers
I always turn to this recipe if I need an appetizer that I know will be a huge hit for any occasion. It has the three C’s, colorful, crunchy, and creamy.
When creating this recipe I decided to make a filling similar to our popular crack dip that is made with cream cheese, ranch seasonings, cheese, and bacon. A combination that is hard to resist.
If you need another delicious appetizer, try these bacon wrapped water chestnuts and spinach dip.
Why you will love these peppers stuffed with cream cheese
There is a lot to love about this easy appetizer.
- Quick – This recipe can be made in about 20 minutes.
- Taste – Full of amazing flavor.
- Hand held – Easy to pick up and makes a great hand held appetizer.
- Versatile – These peppers can be served as an appetizer or even a light lunch. They are great right out of the oven or even eaten cold the next day.
Cream cheese stuffed peppers ingredients
- Mini bell peppers – You can usually find mini bell peppers in a bag in the produce section close to the bell peppers.
- Cream cheese – I like to use full fat cream cheese but you can also use low fat. Make sure to let it soften before mixing.
- Bacon – Cook the bacon slices and then crumble. You could also use bacon bits.
- Ranch seasoning – Use prepackaged or homemade seasoning mix.
- Shredded cheese – There are many different cheese options. I like to use shredded cheddar or Colby Jack blend.
- Green onion – 2-3 green onions, diced.
How to make cream cheese stuffed peppers
Skip to the bottom for ingredients. a full, printable recipe, and video.
Step one: Prepare – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Clean and slice the peppers in half. Remove all of the seeds and set the pepper halves aside.
Step two: Mix – Using a mixer, beat the cream cheese until creamy. Mix in the ranch seasoning. Stir in the bacon pieces, diced green onions, and shredded cheese.
Step three: Stuff – Stuff each pepper half with the cream cheese mixture. Top with more shredded cheese and place on a prepared baking sheet.
Step four: Bake – Bake the peppers at 400 degrees for about 5 minutes or until the cheese melts. Serve warm.
Variations
Mini peppers can be stuffed with a variety of things. Here are a few of our other favorite combinations:
- Italian – Replace the bacon with cooked, crumbled Italian sausage and mozzarella cheese. Replace the ranch seasoning with 1/2 teaspoon of Italian seasoning. Dip in marinara sauce.
- Mexican – Uses shredded chicken or beef with taco seasonings, green chilis, and shredded cheese.
- Greek – Try using cooked ground turkey, Greek seasoning blend, and Feta cheese.
Heather’s recipe tips
- Make sure to let the cream cheese soften before mixing. This will help keep the mixture creamy and not lumpy.
- Don’t overstuff the peppers with the filling.
- The mini peppers vary in size so you might need a few more a less peppers depending on size.
Can I make stuffed mini peppers in the air fryer?
Yes, start by preparing the peppers according to directions. Top them with the shredded cheese and place the stuffed peppers in the air fryer basket.
Cook at 380 for about 3 minutes or until the cheese melts.
Can I make stuffed peppers with cream cheese ahead of time?
Yes, you can make them ahead of time. This comes in handy if you are preparing for a party the next day.
Stuff the peppers according to directions. Cover them with plastic wrap or place in an airtight container in the refrigerator overnight.
When ready to serve, top them with shredded cheese and bake for about 5 minutes.
How to store stuffed peppers with cream cheese
Let them completely cool and then store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven, microwave, or air fryer.
These do not freeze well.
Common questions
These appetizer peppers don’t need to be precooked before stuffing.
Peppers can become soggy if they are cooked too long in the oven.
If you don’t have bacon, you can replace it with cooked ground sausage or ground beef. Just be sure to remove any excess grease.
You can also leave out the bacon or meat.
More easy appetizers
- Sausage pinwheels are made with cooked sausage, cream cheese and wrapped in crescent rolls.
- Ham and cheese roll-ups can be a great appetizer or cold lunch.
- Chipped beef dip is a super simple dip recipe.
- Sausage balls are a classic, 3 ingredient appetizer.
Please let me know if you made this recipe in the comments below.
Cream Cheese Stuffed Peppers
Ingredients
- 12 mini peppers, cut in half
- 1 8 oz cream cheese, softened
- 1 teaspoon ranch seasoning
- 5 pieces bacon, cooked and crumbled
- 1 1/4 cups shredded cheese
- 3 green onions, chopped
Instructions
- Preheat oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray or line with parchment paper.
- Clean and cut peppers in half. Remove the seeds.
- Whip cream cheese in bowl with an electric mixer. Stir in ranch seasoning, 1 cup shredded cheese, onions, and bacon.
- Stuff each pepper half with cream cheese mixture and place on prepared baking sheet. Top each pepper half with remaining shredded cheese.
- Bake for 5-7 minutes or until cheese melts.
Video
Notes
- Make sure to let the cream cheese soften before mixing. This will help keep the mixture creamy and not lumpy.
- Don’t overstuff the peppers with the filling.
- The mini peppers vary in size so you might need a few more a less peppers depending on size.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very yummy and easy to make! Prep of these little peppers takes a bit but it’s pretty worth it when you bite into one. Paired it with a baked gnocchi dish and it was an excellent veggie option in the winter.
I have made these many times, and everyone enjoys them. The only thing I do differently is to cook them longer, so the peppers are soft. Still a hit no matter the time of year.
So so delicious!! This recipe is so easy!!!!❤❤❤it’s a hit at my house!