Bacon and Goat Cheese Stuffed Sweet Pepper Poppers are an easy, warm appetizer recipe. Perfect for parties and get-togethers!
Got your next girl’s night/wine-night-posing-as-a-book-club/movie night/literally any occasion, must-try, totally addicting little appetizer recipe — Bacon and Goat Cheese Stuffed Sweet Pepper Poppers.
This easy, warm appetizer recipe takes MINUTES to put together, and will disappear even faster!
Watch How to Make Them!
Quick and Easy Appetizer Recipe
If you like the idea of jalapeno poppers but don’t enjoy getting your face blasted off after eating a few, these goat cheese, cream cheese, and bacon stuffed MILD mini peppers drizzled with sweet chili sauce are going to become your new go-to appetizer.
We’re talking savory, sweet, and cheesy, plus they go from fridge to mouth in just 20 minutes. YES!
Patio season is quickly approaching and a platter of sweet pepper poppers is the perfect accompaniment to a good patio hang.
The warm cheese, crisp peppers, and savory/sweet combo of bacon and sweet chili sauce would go perfectly with a cold glass of Sauv Blanc, cocktail or a mocktail. Let’s get poppin’!
Step 1: Prep the mini peppers.
Start by slicing mini sweet peppers in half lengthwise then remove any seeds. There’s usually not too many in these little guys.
Place the mini pepper halves face up on a foil lined baking sheet then set them aside.
Step 2: Mix up the filling.
In a mixing bowl add plain goat cheese and 1/3 less-fat cream cheese — both softened to room temperature — plus garlic powder, onion powder, salt, and pepper then mix until smooth.
Next add chopped cooked bacon then stir to combine.
Step 3: Stuff the peppers then broil.
Scoop the filling to the tops of the pepper halves then smooth with the back of a spoon.
Finally, place an oven rack in the center of your oven then broil on high for 3-4 minutes, or until the cheese is golden brown and the pepper halves are a tiny bit tender.
If the cheese doesn’t start to brown in a minute or so, move the rack up so the pepper halves don’t become too tender. You still want them to have a little bit of bite.
Transfer the stuffed mini pepper poppers to a platter then sprinkle with another slice of chopped bacon and serve with a cup of sweet chili sauce for dunking. What’d I tell you – 20 minutes and you’re in and out!
This is also a great appetizer recipe to take over to a friend’s house to cook on the spot since they only take a few minutes. Just cover the stuffed peppers on the baking sheet with saran wrap then pop under the broiler once you arrive.
Voila – hot, fresh, and totally addicting Bacon and Goat Cheese Stuffed Sweet Pepper Poppers. Enjoy!
Ingredients
- 8 mini sweet peppers, sliced in half lengthwise then seeded
- 4 oz goat cheese, softened
- 4 oz 1/3 less fat cream cheese, softened
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper
- 4 slices cooked bacon, crumbled and divided
- 1/2 cup sweet chili pepper sauce
Directions
- Place oven rack in center position then preheat broiler. Cover a baking sheet with foil then arrange sweet pepper halves on top.
- In a medium-sized bowl stir together goat cheese, cream cheese, garlic powder, onion powder, salt and pepper until smooth. Add 3/4 of the bacon then stir to combine. Fill pepper halves to the top with the cheese mixture, smoothing the tops with the back of a spoon.
- Broil for 3-4 minutes watching very carefully to avoid burning then transfer poppers to a platter and sprinkle with remaining bacon. If cheese doesn't begin to brown within a minute or two, move rack up (you just don't want to overcook the pepper halves.) Serve with sweet chili sauce for dipping.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’ve been making these for years. They never disappoint and are a crowd pleaser.
I made these last weekend for football play offs and my husband said they changed his life. I’m making them again this weekend, thank you for the amazing recipe!
What brand of sweet chili sauce do you use? I have to be gluten free.
I love Grama’s ) or Sky Valley ).
I love to take this appetizer to pot lucks and parties. Instead of sweet chili sauce I top them with a small dollop of green pepper jelly. Pretty and sweet!
Have you tried a spicy dipping sauce instead of the sweet? Wondering how that may have worked.
Ok, I’ve used the Trader Joe’s Sweet Chili Sauce twice with these. Works really well with these.
Mmm!!!
Oh, and yes they are fabulous, my husband prefers them uncooked, but I think they are best cooked just as described. AWESOME!!!
So glad you guys liked them and totally agree – they are good either way!
I am trying to determine the fat, protein and carbs in this recipe, any ideas? I made it exactly as you described except I used full fat cream cheese.