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Bacon Ranch Cheesy Stuffed Peppers

Crisp mini sweet peppers loaded with a creamy, savory filling of cream cheese, sharp cheddar, crispy bacon, and zesty ranch seasoning.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Produce & Meat
  • 1 lb mini sweet peppers halved and seeded
  • 6 slices bacon cooked crisp and finely chopped
  • 1 tbsp fresh parsley chopped, for garnish (optional)
Dairy & Seasoning
  • 8 oz cream cheese softened to room temperature
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 tbsp dry ranch seasoning mix

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Cutting Board
  • Knife

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Wash and dry the mini sweet peppers. Slice each pepper in half lengthwise and scrape out the seeds and membranes.
  3. In a mixing bowl, combine the softened cream cheese, shredded sharp cheddar, chopped bacon, and ranch seasoning mix.
  4. Mix vigorously until thoroughly combined into a thick, uniform paste.
  5. Spoon the cream cheese mixture generously into each pepper half.
  6. Place the stuffed peppers onto the prepared baking sheet, filling side up.
  7. Bake for 15 to 20 minutes, or until the peppers are tender-crisp and the cheese filling is hot and bubbly.
  8. Cool for 3-5 minutes before serving. Garnish with fresh chopped parsley if desired.

Notes

Make-ahead tip: You can assemble these up to 2 days in advance, keep them covered in the fridge, and bake them right before your party.