Easy Low Carb Cheesy Bacon Stuffed Mini Peppers

Easy Low Carb Cheesy Bacon Stuffed Mini Peppers: A Bite-Sized Party in Your Mouth

There’s something about mini peppers that feels like a celebration. Maybe it’s their vibrant colors—sunset orange, sunshine yellow, and ruby red—or perhaps it’s the way they cradle fillings like tiny edible bowls. Last weekend, I found myself staring at a bag of these little gems in the grocery store, and inspiration struck. Why not stuff them with something indulgent yet guilt-free? Cue the crispy bacon, melty cheese, and a sprinkle of green onion magic. The result? These Easy Low Carb Cheesy Bacon Stuffed Mini Peppers—perfect for game day, potlucks, or just a cozy night in with a good book.

Ingredients You’ll Need

• 12 mini sweet peppers – Look for firm, glossy peppers with no soft spots. The variety pack adds a pop of color!
• 6 slices of thick-cut bacon – Because everything’s better with bacon. I prefer applewood-smoked for that extra depth of flavor.
• 1 cup shredded sharp cheddar cheese – The sharper, the better! It melts beautifully and adds a tangy punch.
• 4 oz cream cheese, softened – This binds everything together and adds a luscious creaminess.
• 1/4 cup sour cream – A little tang to balance the richness.
• 2 green onions, finely sliced – For a fresh, oniony bite and a pop of green.
• 1/2 tsp garlic powder – Because garlic makes everything better.
• 1/4 tsp smoked paprika – Just a whisper of smokiness to complement the bacon.
• Salt and pepper to taste – Don’t skip this! Taste as you go.

Let’s Get Cooking: Step-by-Step

Step 1: Prep Those Peppers
First, preheat your oven to 375°F (190°C). While it warms up, slice each mini pepper in half lengthwise and scoop out the seeds and membranes. A small spoon or even a grapefruit spoon works wonders here. Arrange them on a baking sheet lined with parchment paper—cut side up, like little boats ready for their cheesy cargo.

Step 2: Bacon Time
In a skillet over medium heat, cook the bacon until it’s crispy and golden. Transfer it to a paper towel-lined plate to drain, then chop it into small bits. (Pro tip: Save a tablespoon of bacon grease to drizzle over the stuffed peppers before baking—trust me on this.)

Step 3: The Cheesy Filling
In a mixing bowl, combine the cream cheese, sour cream, shredded cheddar, green onions, garlic powder, smoked paprika, and most of the bacon (reserve a handful for topping). Stir until everything is well blended and dreamily creamy. Taste and adjust the seasoning—maybe an extra pinch of salt or a crack of black pepper?

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Pro Tips, Variations, and Substitutions

These cheesy bacon stuffed mini peppers are wonderfully forgiving and easy to customize! Here are some ways to make them your own:

• Cheese Swap: Try pepper jack for a spicy kick or feta for a tangy twist
• Protein Options: Ground turkey or sausage work beautifully instead of bacon
• Vegetarian Version: Skip the bacon and add sautéed mushrooms for umami flavor
• Creamier Filling: Mix in 2 oz of softened cream cheese with the cheddar
• Extra Crunch: Top with crushed pork rinds before baking for added texture

What to Serve With Your Stuffed Peppers

These little flavor bombs are perfect as an appetizer, but they also make a satisfying light meal when paired with:

• A crisp green salad with lemon vinaigrette
• Cauliflower rice pilaf with herbs
• Grilled zucchini or asparagus spears
• A bowl of creamy tomato soup for dunking

Storage and Reheating Tips

Leftovers? Lucky you! Here’s how to keep them tasting fresh:

• Refrigerator: Store in an airtight container for 3-4 days
• Freezer: Freeze before baking (up to 1 month). Add 5 minutes to baking time when cooking from frozen
• Reheating: Warm in a 350°F oven for 10 minutes or until heated through. The air fryer works great too at 325°F for 4-5 minutes

Frequently Asked Questions

Can I use regular bell peppers instead of mini peppers?

Absolutely! Just slice a large bell pepper into quarters, remove seeds, and stuff. You may need to adjust baking time by 5-7 minutes.

How do I prevent the filling from drying out?

The bacon fat helps, but if you’re using leaner meats, mix in 1 tablespoon of mayonnaise or sour cream to keep the filling moist.

Can I make these ahead for a party?

Yes! Assemble the peppers up to 24 hours in advance and refrigerate. Add 2-3 minutes to the baking time when cooking chilled peppers.

Are these keto-friendly?

Each pepper half contains about 1g net carbs, making them perfect for keto diets. Just be mindful of any added ingredients if tracking macros.

Final Thoughts

There’s something magical about bite-sized foods that bring people together, and these cheesy bacon stuffed peppers do exactly that. Whether you’re hosting game night, needing a quick snack, or just craving some comfort food without the carbs, this recipe delivers. The best part? That moment when you pull them from the oven – golden, bubbly, and smelling like heaven – knowing you’re about to make someone’s day a little brighter. Happy cooking, friends!

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