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.
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
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.
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.
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Creamy Bacon Stuffed Peppers
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.
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