Cheese And Bacon Stuffed Pepper Poppers
Cheese and bacon stuffed pepper poppers are one of those appetizers that feel nostalgic, cozy, and a little bit genius all at once. You get tangy cream cheese, sharp cheddar and crispy salty bacon, all tucked inside tender little peppers and baked until golden and bubbly. They’re rich, savory, and completely addictive.
This recipe is a twist on traditional jalapeno poppers, but instead of using spicy jalapenos, we’re using mini sweet peppers. That means you still get the classic creamy cheese filling and bacon combo, but without the heat. The natural sweetness of the peppers actually makes the filling taste even cheesier and more balanced. They bake up soft but sturdy, with golden tops and just enough crunch from breadcrumbs to give you that classic popper feel. Perfect for kids, spice-sensitive guests, game days, holidays, or honestly just when you want a tray of something comforting and crowd pleasing.
Why you’ll love this pepper popper recipe:
- Theyre family friendly. Using sweet peppers instead of jalapenos means everybody will love these pepper poppers.
- Tried and tested. The filling for this recipe is based on my tried, tested and absolutely adored cheese and bacon dip recipe that people making it again and again.
- Quick and easy. Everybody loves a quick and easy recipe and these pepper poppers are no exception, ready in 30 minutes.
Step 1 Prepare the peppers
Preheat your oven to 375 F and line a baking sheet with parchment paper. Cut each mini sweet pepper in half lengthwise and remove the seeds and pale membranes. Try to keep the halves intact so they form little boats for the filling. Place them cut side up on the baking tray so they’re ready to be filled.
Step 2 Make the creamy cheese filling
In a mixing bowl, combine the softened cream cheese and sour cream. Stir until completely smooth so there are no lumps. Add the sliced green onion, chopped chives, salt, and pepper, and mix again. Stir in the shredded mozzarella and sharp cheddar, reserving a small handful of cheese for the tops. Finally, fold in the crispy bacon pieces so they’re evenly distributed throughout the mixture.
Step 3 Fill the peppers generously
Using a spoon, fill each pepper half with the cheese and bacon mixture. Let it mound slightly above the edges of the pepper for a generous bite. Arrange them neatly back onto the tray as you go.
Step 4 Add topping and bake
Sprinkle the reserved shredded cheese over the tops of the filled peppers. Finish with a light scattering of breadcrumbs. Bake for 20 to 25 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown. The peppers should be tender but still holding their shape.
Cheese and bacon stuffed pepper poppers FAQ:
Can I use jalapenos instead of mini sweet peppers?
Yes. Simply halve and seed fresh jalapenos the same way. Keep in mind they will add noticeable heat, especially if any membrane is left inside.
Can I make these ahead of time?
You can assemble them up to 24 hours in advance and store them covered in the refrigerator. Bake just before serving for the best texture.
How do I make sure the bacon stays crispy?
Cook the bacon until fully crisp before chopping and mixing it into the filling. Soft bacon will lose texture once baked.
Can I make these without breadcrumbs?
Yes. You can leave them off for a softer top, or replace them with crushed crackers or grated Parmesan for a different texture.
Can I air fry stuffed pepper poppers?
They can be air fried at 375 F for about 8 to 12 minutes. Check early to prevent over-browning.
How do I store leftovers?
Store cooled poppers in an airtight container in the refrigerator for up to three days.
What is the best way to reheat them?
Reheat in a 350 F oven for about 8 to 10 minutes to maintain texture. Microwaving works but will soften the topping.
Can I freeze them?
They freeze best before baking. Freeze them on a tray first, then transfer to a container. Bake from frozen, adding a few extra minutes.
Pepper popper variations:
- Spicy version
Use jalapenos instead of mini sweet peppers and add a pinch of cayenne to the filling for extra heat. - BBQ bacon poppers
Stir a teaspoon of barbecue sauce into the cheese mixture for a smoky twist. - Everything seasoning topping
Swap the breadcrumbs for everything bagel seasoning for extra crunch and flavor. - Vegetarian stuffed peppers
Skip the bacon and add finely chopped sautéed mushrooms or spinach for a savory meat free option. - Buffalo style
Mix a small spoonful of buffalo sauce into the filling and serve with ranch dressing on the side.
Latest Recipes:
- Ground Beef Tacos | Soft Shell Tacos
- Grilled Chicken Sandwich With Bacon
- White Chocolate And Raspberry Cookies
- The Best Pizza Dough – Overnight Pizza Recipe
- Chicken Bacon Pasta Salad
Become a subscriber for free!
Subscribe to Drenched In Flavor’s email subscriber list to make sure you never miss a super tasty recipe. Fill out your email below to receive free recipes to your inbox every week!
Cheese And Bacon Stuffed Pepper Poppers
Ingredients
- 6 mini sweet peppers halved and seeds removed
- 3-4 oz cream cheese softened
- 1-2 tbsp sour cream
- 1 green onion thinly sliced
- 1 tbsp finely chopped chives
- Pinch of salt
- Pinch of black pepper
- 1/4 cup shredded mozzarella
- 1/4 cup sharp cheddar cheese
- 1-2 rashers bacon cooked until crispy and torn into small pieces
- 1-2 tablespoons breadcrumbs
Instructions
- Preheat oven to 375 F and line a baking sheet. Halve and seed the mini sweet peppers and place cut side up on the tray.
- Mix cream cheese, sour cream, green onion, chives, salt, and pepper until smooth. Stir in mozzarella, cheddar, and bacon, reserving some cheese for topping.
- Spoon the filling into each pepper half, slightly mounding the top.
- Sprinkle with reserved cheese and breadcrumbs.
- Bake for 20 to 25 minutes until golden and bubbly. Cool slightly before serving.
