Quick Baked Cream Cheese Stuffed Peppers
These cream cheese stuffed peppers are the kind of appetizer that disappears in minutes. They’re creamy, savory, and come out of the oven with bubbly golden tops.
Best of all, they come together in about 20 minutes with just a handful of ingredients. You can even mix the filling ahead of time, so all that’s left is stuffing and baking right before guests arrive.
Why These Little Peppers Disappear First
The filling is rich and tangy, with salty bits of bacon and sharp cheddar running through it. The peppers stay just firm enough to hold their shape, giving you a clean bite that contrasts well with the soft center.
A final sprinkle of panko gives the tops a light, crisp crumb that stays crunchy even after they come out of the oven. I keep coming back to these because they feel a little more put together than a dip, with almost the same amount of effort.
Ingredients
- 12 mini bell peppers: halved lengthwise and seeds removed. Look for ones that sit flat so they bake evenly.
- 8 oz cream cheese, softened: full-fat gives the smoothest, richest filling.
- 1/2 cup cooked and crumbled bacon: roughly 6 strips. Use thick-cut for meaty bites.
- 1/2 cup shredded sharp cheddar cheese: the sharper the cheese, the more it cuts through the richness.
- 2 green onions: thinly sliced, plus extra for serving.
- 1 tsp garlic powder: rounds out the savory notes without overpowering.
- Salt and freshly ground black pepper: to taste. The bacon and cheese bring a lot of salt, so go easy at first.
- 1/4 cup panko breadcrumbs: for the topping. Regular breadcrumbs work, but panko stays crispier.
- 1 tsp olive oil: helps the panko brown in the oven.
Variations / Substitutions
- Bacon swap: turkey bacon or finely chopped prosciutto both work. Omit the meat entirely and add 1/4 cup chopped oil-packed sun-dried tomatoes for a vegetarian version.
- Cheese choice: pepper jack melts just as well and brings a mild heat that sneaks up on you.
- Add some heat: a pinch of cayenne folded into the filling, or a few pickled jalapeño slices tucked under the topping.
- Herb upgrade: stir a tablespoon of fresh chives or dill into the cream cheese for a brighter finish.
If you like creamy dips, try our Whipped Feta with Roasted Tomatoes.
How To Make Cream Cheese Stuffed Peppers
Step 1: Mix the Filling
In a medium bowl, combine the 8 oz softened cream cheese, 1/2 cup crumbled bacon, 1/2 cup shredded cheddar, 2 sliced green onions, 1 tsp garlic powder, and a couple pinches of salt and pepper. Mix with a fork for about 1 minute, until everything is evenly distributed and the mixture looks smooth.
The filling should be thick and hold its shape when you pull the fork through. If your cream cheese was still a little cold, a few extra seconds of mixing will bring it together.
Step 2: Halve and Clean the Peppers
Preheat the oven to 400°F (200°C). While it heats, slice 12 mini bell peppers in half lengthwise from stem to tip. Use a small spoon to scrape out the seeds and any white membranes, leaving the stem attached to help the halves keep their shape.
Work through the peppers in a batch and set them cut side up on a parchment-lined baking sheet. It should take about 5 minutes to get through all of them, and you want them dry inside so the filling does not slide off later.
Step 3: Stuff the Peppers
Spoon the cream cheese mixture into each pepper half. Press it in gently so it fills the cavity and mounds just a little above the rim. You will have enough filling for all 24 halves, and this step goes quickly, about 5 minutes total.
A small offset spatula or butter knife makes this neat and keeps your fingers clean. Try to keep the filling mostly inside the pepper so the edges stay tidy for serving.
Step 4: Top and Bake
Sprinkle the 1/4 cup panko breadcrumbs evenly over the stuffed peppers, then drizzle the 1 tsp olive oil across the tops so the crumbs toast nicely. Slide the baking sheet into the preheated oven and bake for 10 to 12 minutes.
The filling will start to puff slightly and the panko should turn a deep gold in spots. You are looking for edges that just begin to brown and a filling that looks set and hot all the way through.
Step 5: Serve Them Hot
Use a spatula to transfer the peppers to a serving plate. Scatter the extra sliced green onions over the top and serve while the filling is still warm and melty.
They are at their best right out of the oven, when the first bite is creamy and the crumb still has a little crunch. Letting them cool for just a minute means no one burns a tongue, but do not let them sit long.
A Few Tips Before You Start
- Let the cream cheese sit out for about 30 minutes before you start. Room-temperature cream cheese mixes into a smooth filling without lumps, and you will spend less time working it.
- Stick with mini bell peppers. They bake quickly and keep a bit of crispness. Large bell peppers take longer in the oven and tend to release more water, which can make the filling weepy.
- You can stuff the peppers up to 8 hours ahead. Fill them, arrange on the baking sheet, cover tightly with plastic wrap, and refrigerate. Add the panko and oil just before baking so the topping stays crunchy.
- A small offset spatula or the back of a teaspoon makes stuffing the peppers tidy and fast, especially when you have 24 halves to fill.
How to Store Leftovers
- Refrigerate: keep leftovers in an airtight container for up to 3 days. The peppers will soften a little, but the filling holds up well.
- Reheating: place them on a baking sheet in a 350°F (175°C) oven for 5 to 7 minutes. That brings back some of the top crunch without overcooking the peppers.
What To Serve With Cream Cheese Stuffed Peppers
These are fantastic as a starter with a crisp white wine like Sauvignon Blanc because the bright acidity balances the creamy filling. They also pair well with a bowl of tomato soup for a light lunch, the sweet acidity of the tomatoes cutting through the richness. If you are grilling, set them out before a main of grilled chicken or steak, where the smoky flavors play nicely together.
Frequently Asked Questions
Can I make these dairy-free?
Yes, use a dairy-free cream cheese block and a plant-based cheddar shred. The texture will be slightly softer, but the flavor is still rich and cheesy.
Why did my peppers turn out watery?
Overbaking or using large bell peppers is the usual cause. Mini peppers and a 12-minute maximum bake time keep them from releasing too much liquid.
What can I use instead of panko?
Crushed Ritz crackers or plain dry breadcrumbs work in a pinch. Panko gives the lightest crunch, but anything crisp and dry will brown up well.
Cream Cheese Stuffed Peppers Recipe
Ingredients
Method
- In a bowl, combine the cream cheese, bacon, cheddar, green onions, garlic powder, salt, and pepper. Mix with a fork until smooth and evenly combined.
- Preheat the oven to 400°F (200°C). Halve the mini peppers lengthwise and remove the seeds and membranes.
- Spoon the filling into each pepper half, pressing gently so it mounds slightly above the rim.
- Sprinkle the panko evenly over the stuffed peppers and drizzle with the olive oil. Bake for 10 to 12 minutes, until the tops are golden and the filling is hot and bubbly.
- Transfer the peppers to a plate, top with additional green onions, and serve warm.
