This super easy, cheesy stuffed mini sweet pepper party appetizer gets deliciously melty in just 5 minutes and will have your guests drooling for more.
Everyone loves a fun appetizer, amirite? I know I sure do. When you are the one hosting you want to serve a crowd-pleasing snack, but you also want that snack to be as easy as humanly possible, amirite again? Enter Cheese and Bacon Stuffed Mini Sweet Peppers.
This amazing appetizer features healthy and good-for-you mini bell peppers that are stuffed with three different kinds of cheese and bacon. It is keto-friendly as well as gluten-free.
Mini Sweet Peppers
The bell pepper mini-me, these small sweet peppers are actually a bit sweeter than the larger version. They have the perfect amount of color, flavor, and crunch.
If all that wasn’t enough, they are pretty darn healthy. Mini sweet peppers are low in saturated fat, cholesterol, and sodium. You’ll also find them to be a great source of vitamins like E and B6.
You should be able to find them loose or in small bags at any grocery store, but if you have a membership to Costco or BJ’s, you’ll be able to get a much larger bag. As much as I love this recipe, I also enjoy eating them raw. They make a filling snack, so I try to keep one of those larger bags at the ready.
How long do mini sweet peppers last?
Raw: Up to 2 weeks if kept in the fridge crisper drawer
Cooked: 3-5 days if kept in an airtight container in the fridge
Frozen: Will hold onto crispness for 1-2 months. No need to blanch before freezing. Thawed mini sweet peppers will be best suited for casseroles.
Cheese Stuffed Mini Sweet Peppers
When you are in need of a quick appetizer, this versatile and delicious recipe can be put together in under 20 minutes, but it will look and taste as though it took much longer.
It is finger food so no utensils are required. That’s always a win for a party appetizer. Plus, it serves up to 30 people!
15 mini sweet peppers
6 oz ricotta cheese
6 oz goat cheese
¼ cup grated romano cheese
3 tbsp Italian seasoning
4 strips cooked & crumbled bacon
salt & pepper
It is very versatile, as I mentioned. You can easily swap things out or make adjustments based on your wants and needs.
Peppers: Looking for a spicy kick? Try it with jalapenos instead.
Goat cheese: Try a flavored variety. Chive and onion work well.
Ricotta: I use whole, but you can change that to skim or low-fat.
Bacon: Want to make it more healthy? Switch to turkey bacon.
Romano: I’m a big fan of Pecorino Romano, but parmesan can be substituted.
Seasonings: Omit the dry spices and use some chopped fresh herbs instead.
I think you get the idea. The recipe can be made to suit you and your guests.
How to Make Stuffed Mini Peppers
Before I get started on showing you just how simple it is to put this recipe together, I want to let you know I have a couple of other fabulous stuffed pepper recipes you may want to try.
Stuffed Hot Banana Peppers – One of my most popular recipes!
Bacon-Wrapped Cheesy Jalapenos – A crowd-pleasing party favorite.
Air Fryer Stuffed Bell Peppers – Healthy and delicious.
Stuffed Pepper Soup – So quick and easy in the Instant Pot.
If you are looking for the easiest way to prepare the bacon for this recipe, I suggest buying a package of precooked bacon. However, you can make it quickly on your own by placing the uncooked bacon on a large plate lined with paper towels. Cover with additional paper towels and then place in the microwave for 2-3 minutes, or just until crispy. Cook time will vary by microwave, so be sure to check after two minutes and adjust accordingly.
While you cook your bacon, place the top oven rack in the 2nd highest position and pre-heat the broiler to high. Line a large, rimmed baking sheet with parchment paper and set it aside.
Wash the peppers and pat dry. Then, cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and pulp from each half and discard.
In a small bowl, combine your crumbled bacon with goat cheese, ricotta cheese, and half the romano cheese. Add in the Italian seasoning and salt & pepper, to taste. Stir it well to combine.
With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Don’t overcrowd. Sprinkle the remaining romano cheese over top of each pepper.
Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister.
Remove from the oven and cool slightly before transferring the peppers to a serving platter.
Ready to make any gathering special? Well-fed guests are happy guests! Check out these other party appetizers:
Stuffed Prosciutto Appetizer Cups
Tomatillo Salsa Verde
Spinach Artichoke Dip
Bacon-Wrapped Water Chestnuts
Italian Charcuterie & Cheese Board
Greek Salad Skewers
Serve up these simple, crowd-pleasing appetizers of cheese and bacon stuffed mini sweet peppers for savory, creamy finger food everyone will love.
Snap a photo and tag @coolbeanliving on social. I’d love to see your stuffed mini peppers! #coolbeancooking
Stuffed Mini Sweet Peppers
- 15 mini sweet peppers
- 6 oz ricotta cheese
- 6 oz goat cheese
- ¼ cup romano cheese grated
- 3 tbsp Italian seasoning
- 4 strips bacon cooked, crumbled
- salt & pepper to taste
- Place the top oven rack in the 2nd highest position and pre-heat broiler to high. Line a large, rimmed baking sheet with parchment and set aside.
- Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and pulp from each half and discard. Set aside.
- In a small bowl, combine bacon with goat cheese, ricotta cheese, and half the romano cheese. Add in the Italian seasoning and salt & black pepper, to taste, and stir to combine.
- With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Sprinkle the remaining romano cheese on top of each pepper.
- Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister. Remove from oven and cool slightly before transferring the peppers to a serving platter. Serve immediately.