Cream Cheese Stuffed Peppers

4.96 from 25 votes
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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.

Stuffed mini peppers on a plate


 

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.
Bowl of mini peppers, diced onion, ranch seasoning, shredded cheese, and crumbled bacon.

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.

Baking sheet with mini peppers cut in half.

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.

Cream cheese stuffed mini peppers on a baking sheet.

Step four: Bake – Bake the peppers at 400 degrees for about 5 minutes or until the cheese melts. Serve warm.

Cream cheese stuffed peppers on a baking sheet.

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.

Hand holding stuffed pepper

Common questions

Should peppers be precooked before stuffing?

These appetizer peppers don’t need to be precooked before stuffing.

Why are my stuffed peppers soggy?

Peppers can become soggy if they are cooked too long in the oven.

What can I use instead of bacon?

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

Please let me know if you made this recipe in the comments below.

Stuffed mini peppers on a plate
4.96 from 25 votes

Cream Cheese Stuffed Peppers

By Heather
Cream cheese stuffed mini peppers with bacon make the perfect appetizer or meal.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 24

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

YouTube 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

Calories: 25kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 57mg | Potassium: 38mg | Fiber: 1g | Sugar: 1g | Vitamin A: 493IU | Vitamin C: 18mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer, Main Course, Snack
Cuisine: American
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Recipe Rating




24 Comments

  1. 4 stars
    This is a great recipe. Only 3 out of 14 reviews actually tried them. Everyone else said they LOOKED GOOD. The review should be for people who actually made the recipe. These peppers will become a family favorite

  2. 5 stars
    The amount of cream cheese and the seasoning were just perfect!! I can have these stuffed peppers for snack time everyday!

  3. I can smell the yummy flavor of peppers and the creamy cheese combine. I would love to try this recipe and may daughter would really love this.

  4. These would make a really great appetizer! I will have to remember this next time the girls and I get together.