5 from 82 votes
Cream Cheese Stuffed Peppers
Cream Cheese Stuffed Peppers are halved jalapeños filled with a creamy mixture of softened cream cheese, cooked bacon, cheddar cheese, green onions, and garlic. Topped with a crunchy panko breadcrumb and butter mixture, the peppers bake until their tops are golden and crisp. Removing the seeds and membranes moderates the heat, balancing the rich, savory filling and buttery topping to create a flavorful appetizer or snack.
Prep Time
12 mins
Cook Time
20 mins
Total Time
32 mins
Servings:
24
Calories:
80 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 12 jalapeno pepper sliced in half lengthwise, seeds and membranes removed, fresh
- 8 ounces cream cheese softened
- 6-8 Bacon chopped, cooked slices
- 1 cup cheddar cheese shredded
- 1/2 cup panko breadcrumbs divided, seasoned, 2 tablespoons
- 2 Tablespoons butter divided
- 2 Tablespoons green onions chopped (plus more for garnish)
- 2 garlic minced, cloves
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray and set aside.
- Slice each jalapeño down the middle and remove the seeds and membranes. I like to wear disposable kitchen gloves for this step, but it's not mandatory. Just be sure not to touch your eyes or face during this step and wash your hands thoroughly afterwards.
- In a large bowl, combine the cream cheese, bacon, cheddar cheese, ¼ cup panko, 1 tablespoon melted butter, sliced green onions, minced garlic, salt, and pepper and mix until well incorporated.
- Stuff each jalapeño with the cheese mixture and set them on the prepared baking sheet.
- In a small bowl, combine the remaining ¼ cup and 2 tablespoons panko and 1 tablespoon melted butter and mix well. Top each jalapeño with the buttered panko.
- Place the baking sheet in the oven and bake for 20 minutes or until the tops of the jalapeños are golden. Serve warm with your choice of dip or dressing. Ranch is our favorite!
Cup of Yum
Notes
- Wear disposable gloves when handling jalapeños to prevent skin irritation; avoid touching your face.
- Mini sweet peppers can replace jalapeños for a milder flavor.
- Prepare stuffed peppers ahead and refrigerate up to 2 days before baking.
- Freeze assembled peppers individually before combining in bags; bake frozen at higher temperature for 20-25 minutes.
Nutrition Information
Calories
80kcal
(4%)
Carbohydrates
2g
(1%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
20mg
(7%)
Sodium
123mg
(5%)
Potassium
54mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
285IU
(6%)
Vitamin C
8mg
(9%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24 Serving
Amount Per Serving
Calories 80
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 123mg | 5% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 8mg | 9% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.