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Bacon & cheese stuffed peppers stacked on a white tray.
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5 from 15 votes

Cheesy Bacon Stuffed Mini Peppers

These sweet bite-sized peppers are stuffed with a scrumptious bacon cream-cheese mixture and are almost identical to a jalapeño popper. Roasted in the oven, these peppers make a delicious summer appetizer that everyone will love at first bite.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Appetizer
Cuisine: American
Keyword: pepper poppers, stuffed mini peppers, sweet jalapeno poppers
Servings: 24 halves
Calories: 59cal
Author: Amy Desrosiers
Cost: $4


  • 12 Mini Peppers rainbow style
  • 8 ounces cream cheese softened to room temperature.
  • 4 sliced bacon cooked until crisp
  • 1 cup cheddar cheese
  • tablespoons worcestershire sauce
  • 2 tablespoons green onion diced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon black pepper


  • Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
  • Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
  • Add all filling ingredients to a large bowl and mix to combine.
  • Fill pepper halves with one tablespoon of mixture each.
  • Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.


Nutritional values may vary and are meant to be a guide.


Serving: 1portion | Calories: 59cal | Carbohydrates: 2g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 71mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 18mg | Calcium: 46mg | Iron: 1mg