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Stuffed Mini Pepper Party Poppers

Stuffed mini pepper party poppers are filled with bacon, cream cheese, sharp cheddar, and scallions, then baked until tender and lightly browned. They make a colorful, easy-to-serve appetizer with a hot, creamy filling.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 bacon slices
  • 1 block (8 oz) cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 2 scallions thinly sliced
  • 0.25 tsp garlic powder
For the peppers
  • 1 lb mini sweet peppers
  • 1 tsp olive oil
  • 0.25 tsp kosher salt
  • 0.125 tsp black pepper

Equipment

  • 1 skillet
  • 1 13x18-inch rimmed baking sheet

Method
 

Prepare the filling
  1. Heat the oven to 400°F and line a 13x18-inch rimmed baking sheet with parchment paper.
  2. Cook the bacon in a skillet over medium heat until crisp, 8 to 10 minutes; drain on paper towels, cool, and crumble.
  3. Stir the cream cheese, cheddar, scallions, garlic powder, and crumbled bacon together in a medium bowl until evenly combined.
Stuff and bake
  1. Halve the peppers lengthwise and remove the stems and seeds.
  2. Toss the pepper halves in a large bowl with the olive oil, salt, and black pepper.
  3. Arrange the peppers cut-side up on the baking sheet.
  4. Spoon the filling into the pepper halves.
  5. Bake for 15 to 18 minutes, until the peppers are tender and the filling is hot and lightly browned.

Notes

For the best texture, let the cooked bacon cool before crumbling it into the filling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream cheese filling may become grainy. For a vegetarian variation, use vegetarian bacon in place of bacon.