Bacon Wrapped Mini Peppers

5 from 1 vote

Bacon Wrapped Mini Peppers

Halved mini sweet peppers filled with cream cheese, shredded cheddar, and salt-free Everything Bagel seasoning, wrapped in bacon, and baked at 425°F until the bacon is crisp. An Everything Bagel dip made with mayonnaise, sour cream, and heavy cream comes together while they bake. The recipe makes 10 pieces in about 45 minutes.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer

Cuisine: American

Keyword: bacon wrapped peppers, bacon wrapped sweet peppers, mini sweet peppers with bacon, peppers wrapped in bacon

Servings: mini peppers

Calories: 211kcal

Author: Sara Nelson

Equipment

Ingredients

Peppers:

10 long thin-cut bacon slices
5 large mini sweet peppers
2.5 ounces cream cheese softened
¼ cup 28 grams finely shredded cheddar cheese
2 Tablespoons + 2 teaspoons ~27 grams Salt-Free Everything Bagel Seasoning (I buy mine on Amazon. Do not use traditional storebought Everything Bagel seasoning; see the Notes section below for a homemade salt-free version.)

Everything Bagel Dip:

¼ cup 60 grams mayonnaise
¼ cup + 2 Tablespoons 90 grams sour cream
1 Tablespoon 15 milliliters heavy cream
3 Tablespoons ~30 grams Salt-Free Everything Bagel Seasoning

Instructions

Prepare And Start Cooking Bacon: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper. Lay bacon slices on prepared baking sheet and bake for 7 minutes.
Prepare Mini Peppers: Meanwhile, cut peppers in half lengthwise, de-seed, and de-vein.
Prepare Cream Cheese Filling: Mix together cream cheese, cheddar cheese, and salt-free seasoning.
Fill Each Pepper Half With Cream Cheese Filling: Using a small spoon, fill peppers with filling. (If you have extra filling, set it aside for now.)
Take Bacon Out Of Oven: Remove bacon from oven. Don’t turn oven off. Transfer bacon to paper towel-lined plate and allow it to cool slightly.
Wrap Slightly-Cooked Bacon Around Stuffed Mini Peppers And Bake: Wrap each pepper half with a slice of bacon and secure it with a toothpick. Make sure the toothpick is inserted horizontally then set each filling side-up (to ensure the filling remains inside of the pepper while baking) atop same baking sheet used to cook bacon. Transfer baking sheet back to preheated oven at 425°F, then bake until bacon is crispy, which may take anywhere from 18-25 minutes, depending on thickness of bacon slices. (If bacon is still not crisped to your liking after this amount of time, carefully transfer baking sheet to the top oven rack, turn on oven broiler, and broil for 1-2 minutes. Watch them very carefully if you do this because they can quickly burn.)
Prepare Everything Bagel Dip: While peppers bake, prepare dip by stirring together all ingredients in a mixing bowl. If you have extra filling, mix it in with the dip (see note below). Transfer dip to refrigerator to chill while peppers finish baking.
Final Steps Then Serve: Remove peppers from oven, allow to cool slightly, remove toothpicks, and serve with dipping sauce.

Notes

Salt-Free Everything Bagel Seasoning Substitution: I buy mine from Amazon. If you don’t want to purchase it online, you can make your own salt-free seasoning at home. Note that you need to use Salt-Free Everything Bagel Seasoning, otherwise the peppers will be entirely too salty. If you do not want to order that or would prefer to make your own seasoning at home, follow the instructions below to make your own.

Homemade Salt-Free Everything Bagel Seasoning: To make the Everything Bagel Seasoning for both the filling and for the dip (storebought is easier, but if you have to make it at home): 1 Tablespoon + 2 teaspoons plain sesame seeds, 1 Tablespoon + 2 teaspoons black sesame seeds, 1 Tablespoon + 1 teaspoon dried minced onion, 1 Tablespoon + 1 teaspoon dried minced garlic, 2 teaspoons poppy seeds

If You Have Extra Filling: This is typically because your peppers were on the smaller side. Save it and mix it in with the Everything Bagel Dip you prepare. Just be sure that none of the uncooked bacon is mixed with it.

Refrigerator Storage: While these peppers are best when eaten fresh, you can store them in an airtight container for up to 2 days and then reheat them.

Nutrition