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.

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.