Bacon Stuffed Sweet Pepper Poppers
These simple sweet pepper poppers are ready in minutes! You’ll stuff mini sweet peppers with a delicious mixture of cream cheese, goat cheese, and bacon, then bake until bubbly and golden. The perfect party appetizer or game-day snack! If you already enjoy jalapeño poppers, think of these cream cheese stuffed mini peppers as their sweeter, less spicy counterparts. Enjoy them for dinner next to a salad, or serve them at your next gathering. They fly off the plate! We have a few stuffed peppers on Inspired Taste. Two of our favorites are these vegetarian tomato stuffed peppers and our sausage stuffed peppers. Key Ingredients Sweet Mini Peppers: Mini sweet peppers are becoming more popular in grocery stores; if you cannot find them, use jalapeño peppers with all the seeds and membrane removed. Or, if you can find them, use longer Anaheim peppers, which are less spicy (they are light green). I also use the mini peppers when making our pickled sweet peppers. Bacon: I love the bacon in our pepper filling. Cook it first, so it is nice and crispy. I cook it in a skillet until crisp, but you can also bake it (here’s how to bake bacon). For a vegetarian filling, leave out the bacon. Cream Cheese and Goat Cheese: I love the combination, but if you don’t have goat cheese or it’s too expensive, you can substitute it with more cream cheese. Bousrin cheese is also delicious! Onion and Garlic: I saute yellow or sweet onion and garlic until soft and sweet, then stir them into the cheese filling with the bacon and sliced green onions. Spices: To add even more flavor to these stuffed mini peppers, I stir in fresh lemon juice, red pepper flakes, oregano, and fresh parsley. The pepper flakes add a little heat, so substitute with black pepper if you want this super mild. Breadcrumbs: I add breadcrumbs mixed with a bit of butter to each pepper for a crispy topping. I love panko or homemade breadcrumbs for this. Sweet Mini Peppers: Mini sweet peppers are becoming more popular in grocery stores; if you cannot find them, use jalapeño peppers with all the seeds and membrane removed. Or, if you can find them, use longer Anaheim peppers, which are less spicy (they are light green). I also use the mini peppers when making our pickled sweet peppers. Bacon: I love the bacon in our pepper filling. Cook it first, so it is nice and crispy. I cook it in a skillet until crisp, but you can also bake it (here’s how to bake bacon). For a vegetarian filling, leave out the bacon. Cream Cheese and Goat Cheese: I love the combination, but if you don’t have goat cheese or it’s too expensive, you can substitute it with more cream cheese. Bousrin cheese is also delicious! Onion and Garlic: I saute yellow or sweet onion and garlic until soft and sweet, then stir them into the cheese filling with the bacon and sliced green onions. Spices: To add even more flavor to these stuffed mini peppers, I stir in fresh lemon juice, red pepper flakes, oregano, and fresh parsley. The pepper flakes add a little heat, so substitute with black pepper if you want this super mild. Breadcrumbs: I add breadcrumbs mixed with a bit of butter to each pepper for a crispy topping. I love panko or homemade breadcrumbs for this. How to Make Sweet Pepper Poppers These stuffed mini peppers fly off the plate every time I serve them. The creamy filling is so delicious. They are also really easy to make. I get my bacon cooking first. I like it nice and crisp. Then, I use the bacon fat to cook my onions and garlic. When they are soft and sweet, we can make the cheese filling. You’ll stir the cream cheese, goat cheese, bacon, onion, garlic, and remaining filling ingredients in a bowl, then fill each pepper. I cut the mini peppers in half, longways, and scrape out the seeds inside to make room. After stuffing the peppers, top them with buttery breadcrumbs and bake until the breadcrumbs are golden brown. So good! Once the peppers are filled, we top them with breadcrumbs and bake until the peppers have softened and the breadcrumbs are golden brown. Bacon Stuffed Sweet Pepper Poppers PREP 10 mins COOK 30 mins TOTAL 40 mins PREP 10 mins COOK 30 mins TOTAL 40 mins These stuffed mini peppers are simple to make and taste incredible. Mini sweet peppers are becoming more popular in grocery stores; if you cannot find them, use jalapeño peppers with all the seeds and membrane removed. Or, if you can find them, longer mild Anaheim peppers, which are less spicy (they are light green). 24 stuffed pepper halves You Will Need 12 mini sweet peppers 3 slices bacon 1/2 cup finely chopped onion 1 garlic clove, minced 4 ounces cream cheese, softened 4 ounces goat cheese, softened 1 scallion, finely chopped 1/4 cup loosely packed fresh parsley, finely chopped Juice of half a lemon 1/4 teaspoon dried oregano 1/4 teaspoon fine sea salt 1/8 teaspoon red pepper flakes or use black pepper 3 tablespoons butter, melted 3/4 cup panko or homemade breadcrumbs Directions 1Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper. 2Slice each pepper in half lengthwise, then scoop out any seeds and membrane to make space for the filling. Arrange the pepper halves on the baking sheet. 3Cut the bacon crosswise into 1/4-inch-thick strips and add to a pan over medium heat. Cook, stirring often, until crisp. Transfer cooked bacon to a paper towel to drain. 4Add the onions to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil. Cook the onions, stirring occasionally, until translucent. Add the garlic and cook for about 30 seconds. Remove from the heat. 5Add the cream cheese, goat cheese, bacon, onion, garlic, green onion, parsley, lemon juice, oregano, red pepper flakes, and salt to a medium bowl. Mix until well blended. 6In another bowl, combine breadcrumbs with the melted butter. 7Spoon the cheese filling into each pepper half, then place the pepper, filling side down, into the buttery breadcrumbs. 8Arrange the pepper halves, filling side up, on the baking sheet. Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes. 1Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper. 2Slice each pepper in half lengthwise, then scoop out any seeds and membrane to make space for the filling. Arrange the pepper halves on the baking sheet. 3Cut the bacon crosswise into 1/4-inch-thick strips and add to a pan over medium heat. Cook, stirring often, until crisp. Transfer cooked bacon to a paper towel to drain. 4Add the onions to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil. Cook the onions, stirring occasionally, until translucent. Add the garlic and cook for about 30 seconds. Remove from the heat. 5Add the cream cheese, goat cheese, bacon, onion, garlic, green onion, parsley, lemon juice, oregano, red pepper flakes, and salt to a medium bowl. Mix until well blended. 6In another bowl, combine breadcrumbs with the melted butter. 7Spoon the cheese filling into each pepper half, then place the pepper, filling side down, into the buttery breadcrumbs. 8Arrange the pepper halves, filling side up, on the baking sheet. Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes. Adam and Joanne's Tips Make-ahead: Stuff and wrap sweet pepper poppers up to 1 day in advance. Refrigerate in an airtight container until ready to bake. Gluten-free breadcrumbs: Look for gluten-free panko breadcrumbs or crushed gluten-free crackers or pretzels. Almond flour is also lovely. The nutrition facts provided below are estimates. Make-ahead: Stuff and wrap sweet pepper poppers up to 1 day in advance. Refrigerate in an airtight container until ready to bake. Gluten-free breadcrumbs: Look for gluten-free panko breadcrumbs or crushed gluten-free crackers or pretzels. Almond flour is also lovely. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size 2 poppers / Calories 141 / Protein 5g / Carbohydrate 8g / Dietary Fiber 1g / Total Sugars 2g / Total Fat 10g / Saturated Fat 6g / Cholesterol 27mg / Sodium 210mg AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? 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