Mini Stuffed Peppers Recipe
These bacon and jalapeño mini stuffed peppers are a quick, easy and irresistible appetizer that is perfect for game day, parties or even a simple snack. They’re sweet, savory, a little bit spicy and full of cheesy goodness.
Servings: 12 people
Calories: 176kcal
Ingredients
- 12 mini sweet peppers
- 8 ounces cream cheese room temperature
- 1½ tablespoons ranch seasoning mix
- 1/2 cup sour cream
- 1 cup cheddar cheese shredded (divided)
- 1/2 cup bacon bits
- 2 ounces canned diced jalapeños
Instructions
- Preheat oven to 400 degrees F.
- Prepare peppers by cutting off the tops, slicing in half and scooping out the seeds. In a small mixing bowl, combine the cream cheese, ranch seasoning, sour cream, 1/2 cup cheddar cheese, bacon bits, and diced jalapeños. Mix until combined.
- Pat dry the pepper halves, then using a butter knife or small spatula, scoop 1-2 tablespoons of the cream cheese mixture into each of the peppers and smooth to fill evenly.
- Place the filled peppers on a parchment lined baking sheet, cheese side up. Repeat until all of the peppers are filled, then top stuffed peppers with another 1/2 of shredded cheese.
- Bake in a preheated 400 degree oven for about 15 minutes, or until the cheese is bubbly, melted and golden brown.
- Remove from the oven and let cool slightly before transferring to a serving platter. Enjoy!
Notes
Refrigerator: store leftovers covered in the fridge for up to 2 days.
Reheating: preheat your oven to 350 degrees and bake for 5-10 minutes, or until warm.
Make-ahead tips: you can prep your cheese mixture and store it in an airtight container in the fridge for up to 24 hours.
Nutrition
Calories: 176kcal | Carbohydrates: 6g | Protein: 7g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 439mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 1mg