Bacon and Goat Cheese Stuffed Mini Peppers


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These bacon and goat cheese stuffed mini peppers are a delicious finger-food appetizer. They’re creamy, savory, and look extra colorful on a serving platter (aka everyone will love them)!

Bacon goat cheese stuffed mini peppers laid out on a table.

You know those appetizers that seem to disappear in the blink of an eye? This is one of those! Sweet mini bell peppers are loaded with creamy goat cheese, and dotted with crispy bacon and bright red onions. They’re beyond delicious, and trust me, it’ll be hard to stop at just one, or two, or three.

So if you’re looking to up your appetizer game, these stuffed mini peppers will guarantee a fun and tasty time. Think of this as my most loved stuffed peppers recipe turned to a sweet yet cheesy treat. And like most stuffed things, this recipe is incredibly easy to make. Just prep the filling ingredients, slice the peppers, stuff them, and bake away! The results are insanely delicious and look extra fancy when serving.

Bacon goat cheese stuffed mini pepper ingredients on a table.

What’s In These Stuffed Mini Peppers?

A quick and easy 6 ingredient combo. Here’s what you’ll need.

  • Mini Bell Peppers: These tiny sweet peppers are packed with flavor just as bright as their colors.
  • Bacon: Because everything with crispy bacon is better, especially paired with creamy goat cheese.
  • Goat Cheese: A soft and mild cheese that’s not too oozy or messy.
  • Red Onion: Adds a pop of purple and a refreshing crisp flavor with every bite.
  • Parsley: I love fresh parsley, but you can also use chopped cilantro.
  • Garlic: Minced garlic adds a punch of flavor.
  • Salt, & Pepper: Helps tie the filling flavors together.

Find the printable recipe with measurements below.

How To Make Bacon And Goat Cheese Stuffed Mini Peppers

In a few simple steps, these delicious peppers will be ready in no time. First, preheat your oven to 400F then follow along below.

Cook the bacon. Add the strips to a baking sheet and bake for 18-20 minutes. Then transfer them to a paper towel to cool.

Baked bacon on a sheet pan for stuffed mini peppers.

Prep the peppers. Slice each one in half and scoop the seeds out.

Slicing and scooping seeds out of mini bell peppers.

Make the filling. Mix together the goat cheese, red onion, crumbled bacon, garlic, parsley, salt, and pepper in a bowl.

Making goat cheese filling in a bowl for stuffed mini peppers.

Stuff and bake the peppers. Use a spoon to add the filling, then arrange the peppers in an even layer on a baking sheet. Bake for 10 minutes, until the peppers are slightly soft. Then let them cool slightly before serving.

Bacon goat cheese stuffed mini peppers on a baking sheet.

Prep These Mini Stuffed Peppers Ahead Of Time

If you’re prepping for a party, you can make these a few hours before guests arrive. Just make the filling, stuff the peppers, lay them out on a baking sheet, and store in the fridge until you’re ready to bake. That way you’ll have plenty of time to whip up other appetizers and a fresh pitcher of margarita!

How To Store And Reheat

In the rare case you have leftovers (trust me, it’s really unlikely), you can easily store them in the fridge. Here’s how to do it.

  • To store: Stack the peppers in an airtight container, and store in the fridge for up to 4-5 days.
  • To reheat: Add them to a plate and warm them up in the microwave for 20-30 seconds.

A table filled with bacon goat cheese stuffed peppers.

Need Tasty Yet Easy Appetizer Ideas?

These reader favorites are easy to prep and enjoy! And if you happen to be hosting a Super Bowl party, here’s a list of healthy Super Bowl recipes to get you started.

If you make these stuffed mini peppers, let me know how it turned out! I’d love to hear what you think in the comments below.

Bacon goat cheese stuffed mini peppers on a table with parsley.

Bacon and Goat Cheese Stuffed Mini Peppers

4.94 from 16 votes
Prep: 15 minutes
Cook: 28 minutes
Total: 43 minutes
Servings: 6 servings
Author: Lisa Bryan


These bacon goat cheese stuffed mini peppers are the perfect party appetizer that's delightfully cheesy, packed with savory flavors, and looks extra colorful on a platter!


  • 12 mini bell peppers
  • 6 slices bacon
  • 8 ounces soft goat cheese
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon chopped parsley
  • 1 clove garlic, minced
  • salt and pepper, to taste


  • Preheat your oven to 400F/200C. Place the bacon on a baking sheet and cook for 18-20 minutes, or until it's crispy. Transfer it to a paper towel to cool. *Note: I'm cooking an entire package of bacon, but only 6 slices are needed for this recipe.
  • While the bacon is cooking, slice the mini peppers in half and scoop out the seeds.
  • Add the goat cheese, red onion, minced garlic, parsley, salt and pepper to a mixing bowl. Once the bacon has cooled, crumble it with your hands into the bowl, and stir together.
  • Stuff the mini peppers with the bacon goat cheese mixture, and place them on a baking sheet. Bake the stuffed mini peppers for 10 minutes at 400F/200C, or until the mini pepper is slightly softened. Remove them from the oven and let them cool for 5 minutes before transferring to a plate.
    Stuffed mini peppers laid out on a baking sheet.
  • Serve them warm and if you'd like, sprinkle a little extra chopped parsley on top.
    Bacon goat cheese stuffed peppers laid out on a table.


Calories: 211kcal | Carbohydrates: 4g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 288mg | Potassium: 182mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2208IU | Vitamin C: 73mg | Calcium: 61mg | Iron: 1mg
Course: Appetizer
Cuisine: American
Keyword: Bacon Goat Cheese Stuffed Mini Peppers, mini stuffed peppers, Stuffed Mini Peppers
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. This is a true taste treat. I now live in Mexico and had a hard time finding baby sweet peppers. So I improvised by using full-size red and yellow and green peppers sliced in half and stuffed as per the directions. After they were baked, I cut each half into quarters and it was the perfect size. I want to try cutting them down to smaller sizes before baking them to see if one or the other method yields an easier end result. Many thanks for the great recipe.5 stars

  2. What do you think about baking the goat cheese filling first (almost as if it’s a dip), storing it in the fridge and then using it as a spread on raw mini peppers to serve as a cold appetizer (ie. I won’t have access it an oven the day I’m serving them)?5 stars

  3. Made these yesterday and served them at a small get together..They were so delicious, gone in 30 minutes, and everyone wanted the recipe!  Thanks5 stars

  4. Hot take – I think these are better raw then cooked! Also if made again I would likely add some more seasoning and maybe swap out for jalapeno if I cooked them.4 stars

  5. I made these for a party and they were a hit! I left out the red onion because the birthday girl isn’t a fan of them, but they were still so delicious! I will most certainly making them again. Your recipes never disappoint. I think I make something of yours every week! I can’t wait for your cookbook 5 stars

    1. Hi Maggie – you can also use a blend of cream cheese + grated cheddar or any white cheese of your choice!

  6. As soon as I saw these in the newsletter, I knew I had to try. They were wonderful and quick to make! I will definitely keep in mind the goat cheese+bacon combo for twists on this :) Thanks for sharing!5 stars

  7. Dear Lisa, these mini-peppers are delicious! 
    And, truly, the experience of making them was a pleasure itself. The bright colors of the mini peppers are a joy for the eyes, and the smell of bacon makes the kitchen come alive instantly. I thought filling the mini peppers was going to be boring, instead I found it easy and relaxing. While they were baking, the yummy smell filled me with anticipation lol. I will definitely make them again. And again 😃

    Monica (@madame__royale) 5 stars

  8. Hello Lisa, the stuffed peppers are looking delicious. Shall try this recipe a shot. Thanks for sharing wonderful recipes.

  9. These were a big hit on Superbowl Sunday! Easy to make and really delicious. I know we’ll be having them again. Thanks for sharing this recipe.5 stars

  10.  I have always wondered how to use those cute mini peppers I find at the market. This looks super simple and can’t wait to try them.

  11. Holy cow! These look so delicious! And easy! I plan to use bacon bits I get in a big bag at Costco to save some time. I’m going to try them in my air fryer. Too bad I didn’t see this recipe a few hours ago. I just came back from Aldi. I would have bought the peppers and goat cheese. It will have to wait until the weekend.

      1. I made these on Saturday. They were delicious but I would not recommend an air fryer. They were a bit messy. Next time I’ll use the oven. Everyone loved them and they are super simple to make.5 stars

  12. Hello Lisa, 

    Can I substitute the mini peppers with 3 regular bell peppers. I think taste wise would be ok, but I imagine cooking time would increase? Thank you for any input! :) 


    1. Hi Monica- regular bell peppers are much bigger than these mini ones. So, you would need to up the filling quantity, as well as baking time.

      1. I think I’ve found the mini ones! Buying the ingredients and trying in the next few days. I’m so excited; I looooove goat cheese! And the bacon to go with sounds truly delicious. Thanks! 


  13. What a fun and tasty recipe this was! Loved the balance of the bacon with the peppers; hands down delicious!5 stars