Stuffed Mini Peppers

stuffed mini with words

For someone who enjoys cooking as much as I do, I really dislike going to the grocery store. It usually feels like a chore to me, and I try to plan ahead so I only have to go once a week. However, there are times when I love to go to a bigger store and just shop around for fun new ingredients and search for inspiration for new concoctions. Take these peppers for instance. I was just walking through Safeway looking for onions when I walked by a package of these colorful mini peppers. I threw them into my cart on a whim, and I am so glad I did!!

These are a fun twist on jalapeno poppers. I love me some jalapeno, but the heat level can be harsh for some people.  I’m crazy about the colors of the peppers, and they can be made light if you prefer. Turkey bacon if you so please (or no bacon at all) and light cream cheese. A little bird told me that if you use light cream cheese you can eat a few extras. No judgment here.


Stuffed Mini Peppers


  • 9 mini sweet peppers, washed and split in half lengthwise
  • 6 oz cream cheese, softened
  • 1 green onion, sliced
  • 1/4 tsp garlic powder
  • 3 T crumbled panela cheese
  • 1/4 c shredded sharp cheddar cheese
  • 5 slices bacon, cooked and crumbled
  • Salt & pepper to taste


  • Preheat oven to 350 degrees. Remove seeds from peppers. I chose to leave the stems on for looks and a "handle" to hold the peppers, but they can be removed.
  • Combine all filling ingredients in a medium bowl. Taste for salt and pepper. Fill each pepper with 1 tablespoon filling and place into a greased baking dish. Bake for 30 minutes or until peppers have softened. 
  • *Peppers can be filled and refrigerated until ready to bake.
  • Recipe Management Powered by Zip Recipes Plugin

    Please like & share:

    2 thoughts on “Stuffed Mini Peppers

    Leave a Reply

    Your email address will not be published. Required fields are marked *