I love jalapeño poppers. Whenever my friends bring them over to have as a side with dinner, I go absolutely crazy for them. I can’t seem to help myself, and I eat way too many. But jalapeño poppers are spicy. Some peppers pack more heat than I am comfortable eating, and my daughter can’t handle the spice at all.
So I’ve made a kid-friendly, heart-burn friendly version with the milder, sweeter bell pepper. Better still, I’ve opted for mini bell peppers, so they’re easier for small hands to pick up and enjoy.
Healthy and Fun
These bite-sized snacks are flavorful and fun to eat. I regularly make them for breakfasts, lunches, and snacks for me and for my family.
Mini bell pepper poppers are a great source of vitamin C and fiber. Additionally, cream cheese and bacon are full of protein. Just be careful, though. Their small size makes it easy to eat a lot, so if you’re counting calories, try to portion them out to suit your needs.
If you prefer a bigger bell pepper recipe, give my easy egg-stuffed peppers a try. They’re also high in vitamin c, fiber, and protein. And their larger size makes them more filling.
Struggle to Core Your Peppers?
As much as I love bell pepper recipes, I absolutely hate removing the core and seeds. It’s time consuming and messy, and it’s the one step that slows me down whenever I cook. I can’t count the times I’ve accidently dropped a pepper in the trash while I was scraping away the seeds.
If you also struggle to core your peppers, consider buying a Jalepino corer from Amazon. It’s small enough that it works well on mini bell peppers, but it works great on a variety of vegetables.
Of course, you don’t have to buy them from Amazon. I’ve seen them at a few stores, including Walmart. If you do click on an affiliate link, however, I would receive a small commission as an Amazon associate.
Mini Bell Pepper Poppers
- 448 Grams Mini Bell Peppers (16 Mini Peppers – Almost a 16 ounce bag)
- 226 Grams Cream Cheese, Softened (An 8-Ounce Block)
- 56 Grams Bacon Crumbles (1/2 Cup)
- 117 Grams Cheddar Cheese, Shredded (1/2 Cup)
- .25 Grams Black Pepper (1/8 Teaspoon)
- Preheat the oven to 400° Fahrenheit (200° Celsius).
- Rinse and cut peppers in half. Remove seeds.
- In a medium mixing bowl, combine cream cheese, cheddar cheese, bacon crumbles, and pepper.
- Fill each pepper with the mixture.
- Bake for 10 to 13 minutes. Peppers will be soft and cheese heated through.
Did You Try It?
I love these mini bell pepper poppers. They’re so yummy and fun to make. But I enjoy your feedback even more than I enjoy eating healthy snacks. If you tried my recipe, don’t forget to leave a star rating, or if you have suggestions for improvement, let me know in the comments below. I like making small changes and adjustments to make good recipes even better, and your tips can help me make my mini bell pepper poppers into masterpieces!