Cream Cheese Stuffed Mini Peppers

If you love jalapeño poppers but can’t handle the heat, these cream cheese stuffed mini peppers are for you. Sweet mini peppers are stuffed with a creamy filling of cream cheese, cheddar, bacon, and green onions, then baked until golden and bubbly.

This is one of my go-to appetizers because it works for almost any occasion. Game day, holiday parties, summer cookouts, you name it. Plus, it’s naturally gluten-free and can be prepped ahead of time.

Why You’ll Love this Recipe

• Ready in under 25 minutes. Minimal prep, quick bake, done.
• Make-ahead friendly. Prep and stuff the peppers ahead of time, then bake when you’re ready to serve.
• Easy to customize. Swap the cheddar for pepper jack, add jalapeños, or skip the bacon for a vegetarian version.

Searching for more gluten-free appetizers recipes? Green Onion Dip / Bacon Wrapped Dates with Goat Cheese / Spinach Artichoke Dip Without Mayo / Bacon Wrapped Chicken Bites / Mini Beef Taco Cups

Ingredients

TIP

Leave your cream cheese out at room temperature for 30 minutes to an hour so it mixes smoothly. Don’t microwave it. If you’re in a hurry, leave it in the foil and place it in a bowl filled with warm water for about 5 minutes. It will be perfectly softened.

Ingredient notes

• Shredded cheddar cheese : You can use your favorite cheese in this recipe (monterey jack and pepper jack would be great alternatives!). If you are using pre-shredded cheese, make sure the cheese you purchase does not contain gluten (which is occasionally used to prevent the cheese from caking – it’s rare in my experience, but it’s always best to check if you need this recipe to remain gluten-free!).
• Bacon : Pre-cook the bacon however you would like. I typically cook my bacon in a skillet or bake my bacon in the oven . You can also omit the bacon if you would like to make this recipe vegetarian.
• Minced garlic : If you do not have fresh garlic available, you can substitute with garlic powder. I suggest 1/2 tablespoon of garlic powder.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Yes! You can swap out the cream cheese and use goat cheese instead for a different flavor.

Yes, just omit the bacon for a vegetarian appetizer. The recipe does include a good amount of dairy, so it cannot be made dairy-free or vegan.

If you don’t have bacon on hand, you can try ground beef or sausage instead. Make sure to fully cook your meat before mixing with the cream cheese.

Shredded pepper jack or monterey jack would be great in this recipe. If you want a more mild flavor, try shredded mozzarella or parmesan.

Expert Tips

• Don’t overfill the peppers. The filling should be slightly mounded but not piled high, or it will spill out as it bakes.
• Line your baking sheet with parchment paper. Makes cleanup easy and prevents any escaped filling from sticking to the pan.
• Make ahead. Prep and stuff the peppers up to a day in advance, then cover and refrigerate until you’re ready to bake.

Storage Instructions

Make Ahead: Prep and stuff the peppers up to 24 hours in advance. Arrange on the baking sheet, cover tightly with plastic wrap, and refrigerate. Bake straight from the fridge when ready to serve, adding 2-3 minutes to the baking time.

Room Temperature: These are best served warm right after baking. Don’t leave at room temperature for more than 2 hours.

Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until the filling is hot, or microwave for 30-45 seconds (though the peppers will be softer).

Serving Suggestions

Serve these for game day alongside Chili Cheese Dip and Mini Beef Taco Cups . For a party spread, pair with Green Onion Dip and Bacon Wrapped Dates with Goat Cheese . They also work well with Spinach Artichoke Dip and Gluten-Free Cold Veggie Pizza for a complete appetizer lineup.