Sweet Pepper Poppers

Over the weekend, we had a mini birthday celebration for Adam’s brother. It was informal, but in true Adam-and-Jo-style, we felt we needed to bring a little something to the party. Whenever our family gets together there is always a surplus of food, so we usually opt to being some type of appetizer, something that you can just pop in your mouth while watching and gawking over our adorable baby niece (who, by the way, turns one in two weeks!).

Just pop, no plates, no mess, lots of flavor.

Sweet pepper poppers anyone?

You could, of course, use jalapenos, but with so many on our family, there is always someone who just does not enjoy lots of spice.  We wanted a crowd pleaser, so, cheese-filled, bacon-stuffed, buttery-breadcrumb-covered sweet peppers seemed to be a darn good fit.

4.8 from 8 reviews
Sweet Pepper Poppers
Prep time
Cook time
Total time
These were inspired by Steamy Kitchen’s Baked Jalapeno Bacon Poppers, the moment we saw them, we knew a version would be flying out of our kitchen. As Jaden, from Steamy Kitchen suggests, a variation of these would be to substitute the sweet peppers for jalapenos, which will give you a spicier popper – just be sure to remove all seeds and white membrane.
Created By:
Yield: 24 poppers
You Will Need
  • 12 mini sweet peppers
  • 3 slices bacon
  • 1/2 cup (75g) diced onion
  • 4 ounces (112g) cream cheese at room temperature
  • 4 ounces (112g) goat cheese at room temperature
  • 1 teaspoon garlic (about one clove)
  • 2 tablespoons finely sliced green onion (use both green and white parts)
  • 1 lemon, juice and zest
  • 1/8 teaspoon red pepper flakes (use more for a spicier popper)
  • 1/4 teaspoon dry oregano
  • 1/4 teaspoon kosher salt
  • 3 tablespoon melted butter
  • 3/4 cup (45g) panko breadcrumbs (sometimes called Japenese bread crumbs)
  • 3 tablespoons finely minced fresh parsley
  1. Preheat the oven to 375° F (190° C).
  2. Slice each pepper in half lengthwise then use a spoon or your fingers to scoop out any seeds and membrane to make space for your filling.
  3. Cut the bacon crosswise into ¼-inch-thick strips (also called lardons) then add the bacon to a pan over medium heat and cook until golden. Remove the bacon from the pan onto a paper towel.
  4. Add onions to the pan used to cook the bacon; additional fat should not be necessary since fat rendered while cooking the bacon will be left in the pan. Cook the onions, stirring occasionally until translucent. Add the garlic and cook for about 30 seconds. Remove the garlic and onions, set aside.
  5. Combine both cheeses. Add the bacon, onions, garlic, sliced green onions, the zest and juice of a lemon, red pepper flakes, dry oregano and salt. Stir to combine.
  6. In another bowl, combine breadcrumbs and parsley with the melted butter.
  7. Spoon the cheese mixture into each pepper half, place filling side down into the buttery breadcrumbs then place filling side up onto a baking sheet.
  8. Bake the sweet pepper poppers for about 20 minutes or until the peppers have softened and the breadcrumbs are crusty and golden brown.
  9. Serve then watch the poppers disappear.

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38 comments… Leave a Comment
  • Hannah February 15, 2016, 7:08 am

    Sounds so good. I use petite orange and yellow capsicums. Have done a slight variation on the recipe with incorporating a different mix of herbs and no chilli. (fussy eaters) I have also just stuffed the petite Capsicum and left whole. Am freezing to bake for a girls night a week from now. Am sure they will be awesome. So easy!

  • Nichole December 10, 2015, 6:20 am

    I made this according to the recipe and other than the lemon I thought it was good. Everyone that had it felt their was to much lemon. It caked for juice and zest of 1 lemon. I don’t have a way of squeezing except by hand, so there was potential for even more juice from the lemon….and I didn’t zest it. Yet it was still way to much lemon. Just throwing it out there for anyone not expecting it to have that much.

  • Peggy February 9, 2015, 6:54 pm

    I am having a Valentine’s cocktail party this Sat. I plan to make the Sweet Pepper Poppers by Adam. How far in advance can I make these and could I freeze them and cook later?

    • Adam March 2, 2015, 3:03 pm

      You can definitely freeze these in advance and then partially thaw (for a few hours or overnight) and bake.

  • Yoglabs Head Chef January 31, 2015, 6:12 pm

    Easy to prepare, wonderful to munch! Thank you so much!

  • Tom August 29, 2014, 10:26 am

    I grew some sweet yellow peppers this season and didn’t know what to do with them. Can’t wait to try this out.

  • carly November 14, 2013, 1:34 pm

    I love this recipe! I have made it several times for company and once for dinner because I was craving them!! Do you think it would change the outcome if I prepped them the night before and then threw them in the oven the next day? They are easy to make but I’d like to try doing it ahead of time. Thanks for the wonderful recipe. 5 stars

    • Joanne November 18, 2013, 11:17 am

      Not at all, that is a great idea! You could even freeze them and bake another day.

  • Heathersmist September 20, 2013, 9:45 pm

    Absolutely adore this recipe! I am part of a close neighborhood, and I shared the poppers when first made, then the recipe due to everyone asking for it!
    Very tasty! I used turkey bacon for the only change because I do not eat pork or red meat for that matter and a little extra red pepper flakes for an extra kick.
    The topping I will use again and again on other items, and this recipe is a mainstay in my arsenal for entertaining. Thank you!

    • Joanne September 22, 2013, 10:26 am

      Nice! We love these poppers so much.

  • Sarah July 15, 2013, 11:59 am

    A big hit! I substituted feta for the goat cheese as I did not have enough of the latter on hand, and it was very tasty. Especially for a group of adults, the (salty) flavor of the feta added an extra boost to everything. This crowd likes a kick, so I used ~ 1/2T of red pepper. Our peppers from the garden were not so mini, so the recipe made about six whole, 12 halves, just perfect. Thanks! (And it’s the summer of 2013 — this 2011 recipe definitely lives on!)

  • Angela April 25, 2013, 3:59 pm

    Making these tonight 🙂 Your picture certainly won me over the rest.. Thanks for the recipe 🙂

  • Alima February 3, 2013, 9:22 pm

    Just made these for the superbowl. They were AMAZING! Probably the best appetizer I’ve ever made!

    • Joanne February 4, 2013, 9:41 am

      Woo hoo!

  • Jen August 29, 2012, 8:54 pm

    Found these on Pinterest – didn’t have all the ingredients, but they still turned out AMAZING! I’m so glad I can make my own poppers now!

    • Adam August 30, 2012, 11:46 am

      Hi Jen — so happy you enjoyed them!

  • Kim August 28, 2012, 8:15 am

    Made these last night & they were awesome! Used the cheese I had which was cream cheese, shredded mozzerella, & shredded cheddar & it was really good. Also didn’t have breadcrumbs so I used some zatatans fish fry breaking that I had… Gave it a little kick! Delicious!

    • Adam August 30, 2012, 11:46 am

      Hi Kim — Love your use of the fish fry!

  • Tams August 4, 2012, 1:51 am

    These are so delightful! I was in a hurry so I skipped the breadcrumbs and they are still good.

  • Diana July 31, 2012, 9:26 am

    These sound delicious! I have made these before, but I have my own version- brown sausage and drain, mix with 1 brick of cream cheese (or just a little less), stuff the mix into the peppers with the top cut off (and seeded of course!), then wrap each pepper with a third or half slice of turkey bacon. I sprinkle a little bit of finely shredded cheddar before popping into the oven and they are delicious! I have to say, I DO love the sound of a buttery breadcrumb topping though!

  • Lindsey August 16, 2011, 10:11 pm

    I made these for a family dinner last night and they were a hit!! Costco didn’t have any mini peppers (they were my favorite!!), but they did have new “baby” bell peppers… worked perfect!! So delish and easy to make!! I love your blog!! Keep the beautiful pictures and recipes coming!! 🙂

    • Joanne August 17, 2011, 10:07 am

      Lindsey, we are so glad you liked them!!

  • Miri Leigh March 12, 2011, 9:27 pm

    Thanks so much for sharing. These peppers are beautiful and look SO tasty!

  • Ashley @perfectleypeared March 10, 2011, 1:43 pm

    These look so great! And, they can be super inexpensive! You can get a whole bundle of these peppers at the 99 cent store!! They are actually great quality too. 🙂

    • inspiredtaste March 14, 2011, 9:12 am

      Hi Ashley, you are right, this did not rack up a huge grocery bill for us at all, not to mention each pepper you buy, turns into 2 poppers! Thanks for commenting!

    • Tara February 12, 2013, 9:03 pm

      haha, thats exactly where i got my beautiful peppers. if it werent for them i wouldnt have found this post. i bought them and wanted to find a recipe! great find and they taste incredible.

  • julia March 10, 2011, 10:48 am

    These look super good, and easy. Love it!!! I just bought a bag of mini peppers at Costco and was trying to figure out what to do w/ them, score, thanks!

  • Suzanne March 10, 2011, 2:12 am

    Gorgeous photos, and love the recipe. I made some jalapeño poppers with panko bread crumbs and they turned out so crispy we loved them. these would be great for the people who can’t take the heat.

    • inspiredtaste March 10, 2011, 8:11 am

      Thanks, Suzanne! These went down well with our family. A few of us love heat, others stumble on black pepper – these are tasty enough to keep everyone happy.


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