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These creamy bacon stuffed peppers make a delicious and easy appetizer for any get-together or dinner party! Sweet crunchy peppers are stuffed with bacon, cheese, and seasoning, and they are the melty, yummy, and so addicting.

This is a sponsored post written by me on behalf of Nature Fresh Farms. All opinions are 100% mine.

Creamy bacon stuffed peppers on a plate, garnished with parsley
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Why You’ll Love These Stuffed Peppers

If you are looking for an easy crowd-pleasing appetizer, there’s nothing like these sweet peppers combine with creamy, bacon-y filling. They are always a hit when I make them for a group.

A lot of stuffed peppers are made in jalapeño peppers or bell peppers, but these vibrant Sweet S’NAPS™ Peppers from Nature Fresh Farms® have such a unique crunch and natural sweetness that are SO delicious for stuffing! The crunchiness and sweetness provide a wonderful contrast to the creamy bacon filling. If you can’t find these peppers, you can also use Nature Fresh Farms mini peppers as well.

Ingredient Notes

recipe ingredient on a countertop and labeled

See the recipe card below for exact ingredient amounts.

  • Nature Fresh Farms Sweet S’NAPS™: These crunchy sweet peppers are SO delicious and wonderful. I love them raw as a snack to munch on with a dip, but stuffing them and baking them is also an amazing way to enjoy them. The colors are so vibrant as well, making this dish a gorgeous and show stopping appetizer for get togethers and holidays! They are also high in vitamin C, low carb, and a great source of fiber.
  • bacon: You can use any kind of bacon.
  • cream cheese: Make sure you soften them slightly in the microwave or leave it out at room temperature to soften on its own.
  • cheddar cheese: You can also try other types of cheese like mozzarella cheese.
  • garlic powder
  • green onion: Finely mince so they mix evenly into the filling.
  • ground black pepper
  • parsley: This is optional but I like to sprinkle with chopped parsley at the end for garnish.

Step-by-Step Instructions

Step 1: Preheat oven to 400 degree F, and line a baking sheet with parchment paper.

removing seeds and membranes out of peppers
Step 2: Slice the peppers in half and remove the seeds and membranes.
cooking bacon until crisp in a skillet
Step 3: Cook bacon at medium heat on the stove top until browned and crisp. Remove from heat and crumble once cooled enough to handle.
mixing filing ingredients in a bowl
Step 4: In a bowl, add cream cheese, shredded cheddar, bacon, garlic powder, and green onions. Mix well.
stuffing creamy bacon filling into halved peppers
Step 5: Spoon the cream cheese mixture into the pepper halves. Do not overstuff
sprinkling ground black pepper over stuffed peppers
Step 6: Place on the prepared baking sheet, sprinkle with ground black pepper, and bake until the cheese is bubbly.
creamy bacon stuffed peppers fresh out of the oven
Step 7: Sprinkle with fresh parsley and serve warm.
cheesy stuffed peppers served on white plate

Recipe Tips and Variations

  • You can use mini peppers instead if you can’t find these particular peppers.
  • Do not overstuff the peppers, or the filling will overflow and spill down the sides.
  • To make this dairy free, you can substitute with vegan cream cheese and vegan shredded cheese.
  • You can also grill these peppers for a more smoky flavor. Use charcoal and gas grill on medium heat, and grill covered for 10-15 minutes.
  • I find that these creamy stuffed peppers do not need any salt. They are plenty flavorful from the bacon and cheddar cheese. But you can taste the filling mixture before adding to the peppers and add salt, if needed.

Storage Tips

These peppers taste best fresh out of the oven. However, leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or bake in the oven at 350 degrees for 7-10 minutes.

close up shot of peppers stuffed with cheese and bacon

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Servings: 8 servings

Creamy Bacon Stuffed Peppers

These creamy bacon stuffed peppers make a delicious and easy appetizer for any get-together or dinner party! Sweet crunchy peppers are stuffed with bacon, cheese, and seasoning, and they are the melty, yummy, and so addicting.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Save this recipe!
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Ingredients 

  • 12 oz Nature Fresh Farms Sweet S'NAPS™ peppers, or mini sweet peppers
  • 5 slices bacon
  • 8 oz cream cheese, softened
  • 3/4 cup shredded cheddar cheese
  • 1 tsp garlic powder
  • 1 green onion, minced
  • Ground black pepper, to taste
  • Chopped parsley, optional, for garnish

Instructions 

  • Preheat oven to 400 degree F, and line a baking sheet with parchment paper.
  • Slice the peppers in half and remove the seeds and membranes.
  • Cook bacon at medium heat on the stove top until browned and crisp. Remove from heat and crumble once cooled enough to handle.
  • In a bowl, add cream cheese, shredded cheddar, bacon, garlic powder, and green onions. Mix well.
  • Spoon the cream cheese mixture into the pepper halves. Do not overstuff.
  • Place on the prepared baking sheet, sprinkle with ground black pepper, and bake for 13-15 minutes until the cheese is bubbly.
  • Sprinkle with parsley, if using, and serve warm.

Notes

    • You can use mini peppers instead if you can’t find these particular peppers.
    • Do not overstuff the peppers, or the filling will overflow and spill down the sides.
    • To make this dairy free, you can substitute with vegan cream cheese and vegan shredded cheese.
    • You can also grill these peppers for a more smoky flavor. Use charcoal and gas grill on medium heat, and grill covered for 10-15 minutes.
    • I find that these creamy stuffed peppers do not need any salt. They are plenty flavorful from the bacon and cheddar cheese. But you can taste the filling mixture before adding to the peppers and add salt, if needed.
These peppers taste best fresh out of the oven. However, leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or bake in the oven at 350 degrees for 7-10 minutes.

Nutrition

Serving: 1serving – makes 8, Calories: 212kcal, Carbohydrates: 5g, Protein: 6g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 48mg, Sodium: 251mg, Potassium: 169mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1838IU, Vitamin C: 55mg, Calcium: 108mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Leave a comment below or tag @whatgreatgrandmaate!

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

Jean Choi

Iโ€™m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor.

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