Sweet pepper poppers give you everything good about a classic popper – creamy cheese, smoky bacon, a golden top – without the fiery heat. Mini sweet peppers stand in for jalapeños, so the whole crowd can reach for them, spice-seekers and spice-averse alike. They bake in about 20 minutes and never last through halftime.
When it comes to game day snacks and party appetizers, it’s hard to beat a classic popper. But what if you could have all that creamy, cheesy, bacon-filled goodness without the fiery kick? Enter these incredible Sweet Pepper Poppers! They pack all the flavor of their spicy cousins into a sweet, tender mini pepper, making them a guaranteed hit with everyone at the table, from the heat-seekers to the spice-averse. Get ready for your new favorite finger food!
Ingredients
• 12 mini sweet peppers, about 1 pound or 450g (15.9 oz)
• 8 ounces / 226g (8 oz) cream cheese, softened
• 5 slices bacon, cooked and crumbled
• 1 green onion / scallion, thinly sliced
• ¼ teaspoon / 1g (0.04 oz) ground black pepper
Instructions
1. Preheat your oven to 400°F / 200°C. Line a large baking sheet with parchment paper for easy cleanup.
2. Prepare the peppers by slicing them in half lengthwise. Use a small spoon or your fingers to scoop out and discard the seeds and white membranes.
3. In a medium bowl, combine the softened cream cheese, crumbled bacon, most of the sliced green onion (reserving about a tablespoon for garnish), and the black pepper. Mix until everything is well combined and creamy.
4. Carefully spoon the cream cheese mixture into each mini pepper half, mounding it slightly. Arrange the stuffed peppers in a single layer on your prepared baking sheet.
5. Bake for 18-20 minutes, or until the peppers are tender-crisp and the filling is hot and lightly golden on top.
6. Let the poppers cool for a few minutes before garnishing with the reserved green onion. Serve warm and enjoy!
Nutritional Information
• is an estimate and will vary based on the exact and brands used. This recipe is not intended to be a substitute for professional medical advice.
Pro Tips
• for Perfect Poppers
• You can assemble these poppers up to 24 hours in advance. Store them covered in the refrigerator and add a few extra minutes to the baking time.
• For extra crispy results, cook these in an air fryer! Arrange them in a single layer and air fry at 375°F (190°C) for 8-10 minutes.
• Feel free to customize the filling! Try adding ½ cup of shredded sharp cheddar or Monterey Jack cheese for extra cheesiness, or a dash of garlic powder for more flavor.
• Choose mini peppers that are similar in size to ensure they all cook evenly in the same amount of time.
FAQ
Q: Are sweet pepper poppers spicy
A: No, this recipe uses mini sweet peppers which are naturally sweet and not spicy. They offer all the flavor of a traditional popper without the fiery kick, making them a great appetizer for everyone.
Q: Can I make these poppers ahead of time
A: Yes, you can assemble the sweet pepper poppers up to 24 hours in advance. Just store them covered in the refrigerator and add a few extra minutes to the baking time when you’re ready to serve.
Q: How do I cook sweet pepper poppers in an air fryer
A: For an extra crispy finish, you can cook these in an air fryer. Arrange the stuffed peppers in a single layer and air fry at 375°F (190°C) for 8-10 minutes until the filling is hot and lightly golden.
Q: What are some easy ways to customize this recipe
A: Feel free to customize the filling to your liking. For a cheesier popper, add a half cup of shredded sharp cheddar or Monterey Jack cheese. A dash of garlic powder also adds a wonderful layer of flavor.
Pro Tips
- Pick mini peppers that are all roughly the same size so every half bakes through in the same 18-20 minutes at 400°F / 200°C.
- Assemble the stuffed poppers up to 24 hours ahead and keep them covered in the fridge; add a few extra minutes to the bake time when cooking from cold.
- For extra crispy results, air fry the filled pepper halves in a single layer at 375°F / 190°C for 8-10 minutes instead of baking.
- Fold 1/2 cup of shredded sharp cheddar or Monterey Jack into the cream cheese filling for extra cheesiness, or add a dash of garlic powder for more savory depth.
- Reserve a tablespoon of the sliced green onion before mixing and scatter it over the hot poppers as garnish – it brightens the rich filling.
Frequently Asked Questions
Can I make sweet pepper poppers ahead of time?
Yes – assemble them up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge with a few extra minutes in the oven until the filling is hot and lightly golden.
Are these poppers keto-friendly?
Yes – about 6.1g total carbs per serving with 16.3g of fat and 6g protein. Skipping the jalapeño for sweet pepper changes the heat, not the keto math.
Can I make them without bacon?
The bacon is part of the classic filling here – crumbled into the cream cheese with green onion and black pepper – so leaving it out would change the recipe's signature flavor. If you do skip it, add extra green onion and pepper to compensate.
Can I cook these in an air fryer?
Yes. Arrange the stuffed halves in a single layer and air fry at 375°F / 190°C for 8-10 minutes, until the peppers are tender-crisp and the filling is hot.
Recipe card below.
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Sweet Pepper Poppers (Keto-Friendly)
Ingredients
Method
- Preheat your oven to 400°F / 200°C.
- Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the peppers by slicing them in half lengthwise. Use a small spoon or your fingers to scoop out and discard the seeds and white membranes.
- In a medium bowl, combine the softened cream cheese, crumbled bacon, most of the sliced green onion (reserving about a tablespoon for garnish), and the black pepper.
- Mix until everything is well combined and creamy.
- Carefully spoon the cream cheese mixture into each mini pepper half, mounding it slightly.
- Arrange the stuffed peppers in a single layer on your prepared baking sheet.
- Bake for 18-20 minutes, or until the peppers are tender-crisp and the filling is hot and lightly golden on top.
- Let the poppers cool for a few minutes before garnishing with the reserved green onion.
- Serve warm and enjoy!
