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These Cream Cheese Stuffed Peppers are a must-have party appetizer, featuring mini bell peppers filled with a savory blend of bacon, onion and cream cheese.

One of the reasons I love making these cheese stuffed mini appetizers for parties is that they’re so easy to make. You can use baby bell peppers and just cut them in half. Mixing up the filling is a breeze, so you can have extra ready to make a second batch if you find yourself running low on these tasty appetizers.
For a party, I’ll mix up extra filling and keep it in a bowl in the refrigerator so I can easily fill more peppers, if necessary. An air fryer really comes in handy too, because you can cook them in just 6 minutes in the air fryer, if you have one. But they can also be served cold if you want.
Why You’ll Love It
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is easy to whip up, making it perfect for last-minute gatherings or a quick snack.
- Creamy and Tangy: The blend of cream cheese and cheddar cheese creates a creamy, tangy filling that pairs perfectly with the sweetness of the bell peppers.
- Simple and Customizable: This recipe is easy to make with basic ingredients, and you can easily customize it by adding your favorite ingredients like bacon, jalapeños, or different spices.
» You might also like this Smoked Cream Cheese appetizer.
Ingredients You’ll Need

- Mini peppers – The peppers we use for this are mini sweet peppers, with no heat to them. You will want to remove the seeds and ribs, but that’s not due to heat, like with jalapenos. If you prefer more heat, you’ll want to use jalapenos instead – then you can vary the heat based on how many seeds and ribs you leave in.
- Cream cheese – It’s best to use a full fat cream cheese. Philadelphia cream cheese is great. You can even use a variation, like garlic and herb or garden vegetable.
- Cheddar cheese – Shredded cheese helps bind together the cream cheese filling so it doesn’t just pour right out of the peppers. You can use yellow or white cheddar, or Monterey Jack or Mozzarella.
- Bacon – Just 2 slices is all that’s needed. Cook it to well done so it’s easy to crumble.
- Green onion – You could also use chives. I don’t like to use raw white onion because the flavor is overwhelming to the filling.
- Seasonings – Dried oregano, cumin, garlic powder, salt, pepper
Equipment Needed
- Cutting board
- Paring knife
- Small bowl
- Baking sheet

Helpful Tips
- Mix up the cream cheese filling and store it in the refrigerator for up to a day before using it, in case you’re prepping ahead for something.
- Don’t overfill. The excess will end up bubbling over in the oven.

Cream Cheese Stuffed Peppers
Ingredients
- 8 mini peppers
- 6 oz (170 g) cream cheese
- 1/2 cup (57 g) cheddar cheese shredded
- 1/2 teaspoon (1 g) oregano
- 1/4 teaspoon (0.5 g) cumin
- 1/4 teaspoon (0.75 g) garlic powder
- 2 strips bacon cooked and crumbled
- 2 green onions chopped
- Salt and pepper to taste
Instructions
- Cut the peppers in half and remove the seeds and ribs.
- In a bowl, mix together the cream cheese, cheddar cheese, oregano, cumin, garlic powder, crumbled bacon and green onions. Stir until well combined.
- Fill each pepper half with cream cheese filling.
- Place the peppers spaced out on a baking sheet. Cook at 400°F(205°C) for 10-12 minutes, until lightly browned on top.
Equipment Needed
- Small bowl
- Cutting board
Notes
- Mix up the cream cheese filling and store it in the refrigerator for up to a day before using it, in case you’re prepping ahead for something.
- Don’t overfill. The excess will end up bubbling over in the oven.
Nutrition
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Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.