These Bacon Ranch Cheesy Stuffed Peppers are a quick and easy appetizer that you can make in about ten minutes.
I picked up this bag of beautiful looking peppers with no idea what I would be doing with them.
I stuck them in the bottom drawer of the fridge and pretty much forgot all about them until yesterday.
It’s been almost 3 weeks since I have gone grocery shopping. I was trying to see how long I could go using only the things we had in the pantry, fridge and freezer.
I was looking for something to make to snack on yesterday and saw the bag of peppers sitting in the bottom of the fridge and remembered that I had some cream cheese that I needed to use up.
So I added some onions, milk, bacon and seasonings I had on hand and came up with these Bacon Ranch Cheesy Stuffed Peppers which are delicious!
It took a lot of restraint not to eat them all myself.
I shared a photo of them on the Facebook Page and several of you asked me to share the recipe so here it is.
Gather these ingredients to make your Stuffed Mini Peppers.
Then scroll down for full Cheese Stuffed Mini Peppers Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Cheese Stuffed Mini Peppers Ingredients
- Mini bell peppers
- Cream cheese
- Sharp cheddar cheese
How to Make Mini Stuffed Peppers with Bacon
Start by cleaning and removing the seeds from your mini peppers. Slice them in half, long ways.
Place the cream cheese, bacon, cheddar cheese, and mayonnaise in a large medium bowl. Stir to combine.
Spoon or pipe the mixture into the pepper halves. Place in refrigerator to chill for at least 30 minutes.
Garnish with chopped bacon and parsley flakes before serving (optional).
Bacon Ranch Cheesy Stuffed Mini Peppers
- 1 package mini bell peppers cut in half and deseeded
- 1 8- ounce package cream cheese room temperature
- 5 strips bacon cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 1/3 cup mayonnaise
- Place the cream cheese, bacon, cheddar cheese, and mayonnaise in a large medium bowl. Stir to combine.
- Spoon or pipe the mixture into the pepper halves. Place in refrigerator to chill for at least 30 minutes.
- Garnish with chopped bacon and parsley flakes before serving (optional).
Cook time: 5 minutes
I can’t wait to make these again. I am thinking they will be a perfect appetizer for my Fourth of July party this year!