Bacon-Wrapped Stuffed Pepper Poppers

Crispy bacon wrapped around tender mini peppers with a cheesy, creamy filling—what's not to love?


  • 12   sweet mini peppers
  • 4 oz (125 g) chive & onion cream cheese spread, softened
  • 4 oz (125 g) shredded Italian cheese blend (1 cup/250 mL)
  • 2   garlic cloves, pressed
  • 1 tsp (5 mL) hot sauce (optional)
  • 12 slices fully cooked packaged bacon
  • 12   wooden picks


  1. Preheat oven to 400°F/200°C.  Cut a slit lengthwise from the top to the bottom of each pepper. 

  2. Mix cream cheese, shredded cheese, garlic and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH 15-20 seconds or until mixture is softened. 

  3. Spoon mixture into a large resealable plastic bag; trim corner of bag wide enough for filling to squeeze through easily.

  4. Gently pinch peppers to open; squeeze filling evenly into peppers. Wrap a slice of bacon around center of each pepper; secure with a wooden pick. Arrange peppers in Small Ridged Baker

  5.  Bake 20-23 minutes or until peppers soften and filling begins to brown slightly. Remove from oven; remove wooden picks and serve.


  • 12  servings of 1 popper

Nutrients per serving:

Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 2 g, Fiber 0 g, Protein 5 g

Cook's Tips:

 This recipe can be easily doubled and baked in the Medium Sheet Pan.

 You can stuff the peppers ahead of time and bake when ready to serve. 

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