Stuffed Mini Sweet Bell Peppers

Stuffed Mini Sweet Bell Peppers

I’ve never worked with mini sweet peppers before, but my instant thought was to stuff them into little bite-sized treats. They might have ended up being my favourite dish from the day, especially with the bright colours and comfort-food style taste. Plus, they were simple and straightforward to make, and only a little bit tedious.


– 15-20 mini sweet peppers (multi-color)
– 1 block plain cream cheese, room temp
– 4 green onions, finely chopped
– 8 slices of cooked, crisp bacon, finely chopped
– 1 cup shredded cheddar cheese
– 1 tsp garlic powder
– 3 tsp Worcestershire sauce
– Optional: cilantro, chopped for topping


Preheat oven to 375.
Slice the peppers in half (trying to cut so the sides are the flattest), remove and discard the seeds. You can remove the stems or leave them on for aesthetics.

In a large mixing bowl, beat the cream cheese until soft, and then beat or fold in the green onions, bacon, cheddar cheese, garlic powder, and Worcestershire sauce until well combined.

Line a baking sheet with a silicone mat, non-stick aluminum foil, or spray with cooking oil.

The peppers tend to vary in size, so they will need a few teaspoons or tablespoons each. Fill the peppers and place them on the prepared tray until all the peppers have been filled or you run out of filling.

Bake for 15 minutes – checking often as ovens can vary – until the peppers become soft, and the cheese is hot and bubbly.

Let cool slightly and then plate, sprinkling with optional cilantro, and serve!

Recipe by Christine McAvoy

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