Easy Low Carb Cheesy Bacon Stuffed Mini Peppers

There’s something so comforting about bite-sized food, isn’t there? Maybe it’s the nostalgia of childhood finger foods or the simple joy of popping something delicious into your mouth without the fuss of cutlery. Whatever the reason, these Easy Low Carb Cheesy Bacon Stuffed Mini Peppers are about to become your new favorite snack—or appetizer, or even a light meal. I first made these for a cozy girls’ night in, and let’s just say the plate was empty before the wine was poured!

Ingredients You’ll Need

Gather these simple yet flavorful ingredients to create these irresistible stuffed peppers:

• 12 mini sweet peppers – Look for firm, brightly colored peppers. The mix of red, yellow, and orange makes them extra pretty!
• 4 oz cream cheese, softened – Full-fat gives the best creamy texture, but reduced-fat works too.
• ½ cup shredded cheddar cheese – Sharp cheddar adds a nice tang, but feel free to swap for Monterey Jack or pepper jack for a kick.
• 4 slices cooked bacon, crumbled – Because everything’s better with bacon. (For a shortcut, pre-cooked bacon works just fine!)
• 1 green onion, finely chopped – Adds a fresh, mild bite. Chives would be lovely too.
• ¼ tsp garlic powder – A little goes a long way for that savory depth.
• Pinch of salt and black pepper – To taste, of course.

Step-by-Step Instructions

Let’s turn these ingredients into little bites of heaven:

1. Prep the peppers: Preheat your oven to 375°F (190°C). Slice each mini pepper in half lengthwise and scoop out the seeds and membranes. A small spoon or even a butter knife works perfectly for this. Arrange them on a baking sheet lined with parchment paper—this keeps cleanup easy!
2. Make the filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, green onion, garlic powder, salt, and pepper. Mix until everything is well incorporated. Pro tip: Let the cream cheese sit at room temperature for 15 minutes—it’ll blend much smoother!
3. Stuff ‘em up: Spoon the cheesy bacon mixture into each pepper half, filling them generously. Don’t be shy—the more filling, the better! If you want a little extra flair, sprinkle a tiny bit of extra cheddar on top before baking.
4. Bake to perfection: Pop the tray into the oven for 12–15 minutes, or until the peppers are tender and the cheese is melty and slightly golden. Keep an eye on them—mini peppers can go from perfect to overdone quickly!

And just like that, you’ve got a tray of warm, cheesy, bacon-loaded goodness ready to devour. But before you do, let’s talk about how to make these even more you.

Pro Tips, Variations, and Substitutions

These cheesy bacon stuffed mini peppers are incredibly versatile, so don’t be afraid to get creative! Here are some ideas to make them your own:

• Spice it up: Add a pinch of cayenne pepper, diced jalapeños, or a dash of hot sauce to the filling for a little kick.
• Make it vegetarian: Skip the bacon and use sautéed mushrooms or crumbled tempeh for a smoky, meaty texture.
• Cheese swap: If you’re not a fan of cheddar, try pepper jack, mozzarella, or even goat cheese for a tangy twist.
• Extra crunch: Sprinkle crushed pork rinds or almond flour on top before baking for a crispy finish.

What to Serve It With

These stuffed mini peppers are perfect as an appetizer, snack, or even a light meal. Here are a few delicious pairings:

• A crisp green salad with a tangy vinaigrette
• Grilled chicken or steak for a protein-packed dinner
• Creamy cauliflower mash for a comforting low-carb side
• A chilled glass of dry white wine or sparkling water with lemon

Storage and Reheating Tips

If you have leftovers (which is rare with these tasty bites!), here’s how to keep them fresh:

• Storage: Place cooled peppers in an airtight container and refrigerate for up to 3 days.
• Reheating: Warm them in the oven at 350°F for 5–7 minutes or in the air fryer for 3–4 minutes to keep them crispy. Avoid microwaving, as they can get soggy.
• Freezing: These peppers freeze well! Store them in a single layer in a freezer-safe bag for up to 2 months. Reheat straight from frozen in the oven for 10–12 minutes.

Frequently Asked Questions

Can I use regular bell peppers instead of mini peppers?
Absolutely! Just slice a large bell pepper into quarters, stuff, and adjust the baking time as needed.

Can I make these ahead of time?
Yes! Assemble the peppers up to a day in advance, cover, and refrigerate. Bake just before serving for the best texture.

Are these keto-friendly?
Yes! With minimal carbs and high-fat ingredients, these stuffed peppers fit perfectly into a keto lifestyle.

Can I use turkey bacon instead of regular bacon?
Of course! Turkey bacon works just as well—just make sure it’s cooked until crispy for the best flavor.

Final Thoughts

There’s something so comforting about biting into a warm, cheesy, bacon-filled mini pepper. Whether you’re hosting a party, meal prepping for the week, or just craving a savory snack, these little bites are sure to satisfy. The best part? They’re as easy to make as they are delicious. So grab those mini peppers and get stuffing—you won’t regret it!