Cream cheese stuffed sweet peppers loaded with cheddar, crispy bacon and of course cream cheese. These little sweet bites are super easy to make, keto and low carb friendly. Make them as a light snack, appetizer or bites for game day!
Stuffed peppers are one of my things. I have chicken parmesan, creamy chicken and even a taco version. Yet, I didn’t know what sweet peppers were and actually had a hard time finding them in the store. These were really good with the balance of cream cheese, salty bacon and the natural sweetness of each pepper. Follow these step by step instructions on how to make these peppers.
How To Make Stuffed Peppers With Cream Cheese And Bacon
First, find some sweet peppers in your local grocery store. If you’ve ever had red or yellow bell peppers that is exactly what these taste like. I found them off to the side not with the other peppers but near the spinach.
Start with room temperature cream cheese. This will make the mix easier to blend. Add in mayo, sour cream, garlic powder, black pepper, green onion and sharp cheddar cheese. Cook bacon to a crisp in a pan on the side. Add bacon to cream cheese mix.
Next, split bell peppers and remove seeds and insides. Take a spoon and fill each sweet pepper. With this recipe I was able to split 13 peppers.
Bake for 20 minutes in a preheated oven. Then, remove and serve.
Helpful Recipe Tips
- Be sure to use room temperature cream cheese. A quick tip is to just add cream cheese to a bowl of warm water for 10 minutes.
- Store in a sealed refrigerator container for any leftovers.
- When reheating in the microwave remove the stems prior. Not sure why but when I tested this the stems would catch on fire. I don’t understand this but learn from my mistakes.
Recipes You’ll Love
Cream Cheese Stuffed Peppers
Ingredients
- 3 strips bacon
- 4 ounce full fat cream cheese
- 1 tablespoon mayo
- 2 tablespoon sour cream
- 1/8 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup shredded sharp cheddar
- 1 stalk green onion
Instructions
- Preheat oven or air fryer to 400°F then cut bacon up and cook to a crisp
- Slice 7 peppers in half. You may only be able to fill 13 halves
- Take room temp cream cheese and cream with mayo and sour cream.
- Add garlic powder and black pepper
- Chop up green onion then add onion, bacon and shredded cheese into cream cheese mix
- Spoon filling into 13-14 pepper halves then bake for 20 minutes. Remove and serve.
Notes
Helpful Recipe Tips
- Be sure to use room temperature cream cheese. A quick tip is to just add cream cheese to a bowl of warm water for 10 minutes.
- Store in a sealed refrigerator container for any leftovers.
- When reheating in the microwave remove the stems prior. Not sure why but when I tested this the stems would catch on fire. I don't understand this but learn from my mistakes.