Oh my gosh, if you are looking for a true crowd-pleaser that practically makes itself, stop scrolling right now! Grilling season just isn’t complete without something wrapped in bacon, and these little bites are pure magic. I swear, every time I set out a tray of them, they vanish before I even get my own! Seriously, these Grilled Bacon Wrapped Stuffed Mini Peppers are your new best friend for game days or summer cookouts. You don’t need to be a grilling pro to nail them, which is the best part. They hit all the right notes: smoky bacon, tangy, creamy filling, and that fantastic little crunch from the perfectly grilled pepper. Let’s get this party started!
Why You Will Love These Grilled Bacon Wrapped Stuffed Mini Peppers
Honestly, I keep making these because they tick every single box for a perfect appetizer. They’re ridiculously easy, especially since everything comes together in about 15 minutes of prep. You get that amazing smoky char from the grill working on the bacon, balanced perfectly with that cool, herby cream cheese inside. Plus, they look so impressive on a platter! They are the ultimate low-carb party food, needing only 30 minutes total time, which is fantastic when you’re trying to juggle the grill.
- Super quick prep time—you won’t miss any of the party!
- The flavor combination is unbeatable: sweet pepper, salty bacon, creamy cheese.
- They grill up fast and look gorgeous right off the grates.
- Absolutely perfect for satisfying keto or low-carb cravings.
Essential Ingredients for Perfect Grilled Bacon Wrapped Stuffed Mini Peppers
We’re keeping this simple, which is why I love them so much! You need about a dozen of those adorable little sweet peppers. For the filling, make sure you have four ounces of cream cheese, but this is crucial: it has to be softened up! Nobody wants lumpy cheese mix when grilling. We mix that with about a quarter cup of shredded cheddar for extra meltiness, plus just a tiny bit of fresh chives, chopped nicely, for a burst of flavor. And of course, the star supporting role: twelve slices of thin-cut bacon to wrap everything up snuggly.
Ingredient Notes and Substitutions for Grilled Bacon Wrapped Stuffed Mini Peppers
Listen, thin-cut bacon is non-negotiable here if you’re grilling them fast; thick bacon just won’t crisp up before those peppers start to get too soft. If your cream cheese is cold, microwave it for just five seconds—don’t melt it, just soften it so it mixes beautifully with the cheddar. Feel free to swap that cheddar out for smoked gouda if you want a deeper flavor profile. Remember, the smoother your cheese mixture is before you stuff the peppers, the better your final Grilled Bacon Wrapped Stuffed Mini Peppers will look!
Equipment Needed for Grilling Grilled Bacon Wrapped Stuffed Mini Peppers
You don’t need a whole complicated setup for these, thankfully! You absolutely must have your grill ready to go, set to a medium heat, and you’ll need some sturdy metal tongs for turning. Make sure you have a standard mixing bowl ready for whipping up that irresistible cheese filling. Oh, and a small spoon or a piping bag—I prefer using a small zip-top bag and snipping the corner—makes stuffing those little pepper halves so much cleaner!
Step-by-Step Instructions for Grilling Bacon Wrapped Stuffed Mini Peppers
Alright, this is where the fun really begins! Getting these things off the cutting board and onto the grill is surprisingly fast, but prep is everything. We want that bacon perfectly rendered and the peppers just soft enough, not mushy, so follow these timing cues closely. If you want to check out some other great flame-kissed recipes while you’re waiting, I love grilling up garlic herb grilled shrimp as a second option!
Grill Preparation and Pepper Halving for Grilled Bacon Wrapped Stuffed Mini Peppers
First things first, fire up that grill to medium heat! This is important—too hot and the bacon burns before the inside gets warm. While it heats up, take your mini peppers and slice them right down the middle lengthwise. You need to scoop out all the seeds and the white membranes—that’s where any lingering bitterness hides. If you’re prone to sticking, maybe toss a grill mat down, but generally, a little spray on the grates works just fine.
Creating the Cream Cheese Filling for Grilled Bacon Wrapped Stuffed Mini Peppers
Time to make the magic happen! Get your softened cream cheese, cheddar, and chives into a bowl. Mix that until it’s beautifully uniform. Try not to rush this part; if your cream cheese is truly room temperature, you won’t struggle with lumps in your Grilled Bacon Wrapped Stuffed Mini Peppers filling. Spoon that mixture right into the cavity of each pepper half. Don’t overstuff them, or it’ll ooze out when you wrap the bacon!
Wrapping and Grilling the Bacon Wrapped Stuffed Mini Peppers
Take one slice of that thin bacon and wrap it snugly around the middle of each stuffed pepper half. The goal is to hold that filling in place. Place them directly on the grates. You’ll grill these for about 12 to 15 minutes total. The key here is turning them often—every few minutes—so all sides of the bacon get wonderfully crisp and the peppers become tender. Pull them when the bacon is browned evenly and those peppers look slightly blistered!
Tips for Achieving Crispy Bacon on Grilled Bacon Wrapped Stuffed Mini Peppers
Bacon crispness is the hill I will personally die on when it comes to these appetizers. If your bacon still looks limp after 15 minutes, don’t fret, it just means your grill runs a bit cooler than mine, or maybe you used regular-cut bacon! If the peppers look done but the bacon isn’t quite there, move the peppers to a cooler spot on the grill—that’s indirect heat—and let the residual heat slowly render out the rest of the fat. This prevents burning the pepper while the bacon finishes getting perfectly crunchy.
Another trick I’ve learned, especially when I’m trying to make sweet and savory things like my bacon pancakes, is starting the bacon slightly even before stuffing. If you have time, lay the bacon slices on foil briefly right over the heat for just 60 seconds per side. It warms up the fat just enough so it starts crisping immediately once wrapped on the pepper. It’s a small hack, but it makes a difference!
Variations on Grilled Bacon Wrapped Stuffed Mini Peppers
While the classic cheddar and chive filling is my go-to, you absolutely have the freedom to play around here! If you want a tangier bite, try swapping that cheddar for creamy goat cheese; it melts beautifully with the bacon. I often mix in a little cooked, crumbled sausage or even some shredded Monterey Jack cheese if I’m feeling extra indulgent. For a fresher note, toss in some minced parsley instead of chives, or maybe a dash of smoked paprika into the cream cheese base. These little tweaks mean you can make a completely different version every time you make these appetizers. If you love cheesy variations, you should definitely check out my recipe for cheesy loaded zucchini bake for more inspiration!
Serving Suggestions for Grilled Bacon Wrapped Stuffed Mini Peppers
These little flavor bombs are amazing all on their own, but they really shine when part of a larger spread! Because they are low-carb, they are perfect right next to some grilled chicken or steak skewers. If you are hosting a big party, I always make a big bowl of dipping sauce nearby. Seriously, I love serving them alongside my creamy cannellini bean and feta dip—it’s the perfect cool contrast to the hot, smoky bacon. They honestly make any backyard BBQ feel instantly more gourmet!
Storage and Reheating Instructions for Leftover Grilled Bacon Wrapped Stuffed Mini Peppers
Nobody ever *plans* on having leftovers of these, but just in case you do, you need to store them correctly! Put any remaining Grilled Bacon Wrapped Stuffed Mini Peppers into an airtight container immediately after they’ve cooled down completely. You can keep them safely in the fridge for about three to four days.
Now, reheating is the tricky bit because we want that bacon to snap, not get soggy! Please, please skip the microwave—it steams the bacon and softens the pepper right away. The best way is either back on the grill over low heat for a few minutes or, even better, pop them in an air fryer for about five minutes at 350 degrees. That gets them piping hot and crisps that bacon right up again!
Frequently Asked Questions About Grilled Bacon Wrapped Stuffed Mini Peppers
Because everyone has a few burning questions when firing up the grill, let me clear up some common things I hear about this recipe! We want your peppers to turn out perfectly every single time without any mid-cook surprises. If you’re trying to stick to low-carb snacks for dinner, these are right up there with my keto cheeseburger quesadillas!
Can I bake these Grilled Bacon Wrapped Stuffed Mini Peppers instead of grilling?
Oh, absolutely, you can! If the weather isn’t cooperating or the grill is full, just pop them onto a wire rack set over a baking sheet. Bake them at about 375°F for around 18 to 20 minutes. They won’t get that smoky outdoor char, but they will be wonderfully tender!
What kind of bacon works best for Grilled Bacon Wrapped Stuffed Mini Peppers?
I can’t stress this enough: go for thin-cut bacon! It cooks through and crisps up at the same rate the pepper softens and the cheese warms up. If you use thick-cut bacon, you risk either burning the pepper or having floppy, undercooked bacon strips.
How long do I need to soften the cream cheese?
You don’t want it runny, just soft enough to stir easily with a fork without leaving hard chunks. About an hour on the counter is usually perfect. If you forget, just a few gentle pulses in the microwave will do the trick!
Can I prepare these ahead of time?
Yes, this is a great make-ahead appetizer! You can definitely stuff the peppers and wrap them in bacon a few hours ahead of time. Just keep them covered tightly in the fridge, and pull them out maybe 15 minutes before you plan to put them on the grill so they aren’t ice cold.
Estimated Nutritional Information for Grilled Bacon Wrapped Stuffed Mini Peppers
Now, since we’re dealing with bacon and cheese, these little beauties are definitely a treat, not an everyday snack! These numbers are my best guess based on the full recipe, so treat them as helpful estimates. Per serving—that’s two little pieces, which is hardly anything—you’re looking at about 110 calories. Don’t worry too much about carbs since we’re skipping the breading; we have about 2 grams of carbs. But boy, do we get some good fats at 9 grams, and a solid 5 grams of protein to keep you going!
Print
Grilled Bacon Wrapped Stuffed Mini Peppers
- Total Time: 30 min
- Yield: 24 pieces 1x
- Diet: Low Carb
Description
Bite-sized mini sweet peppers stuffed with cream cheese and wrapped in bacon, then grilled until crisp.
Ingredients
- 12 mini sweet peppers
- 4 ounces cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tablespoon chopped chives
- 12 slices thin-cut bacon
- Cooking spray
Instructions
- Preheat your grill to medium heat. Lightly grease the grates with cooking spray.
- Wash the mini peppers. Slice each pepper in half lengthwise and remove the seeds and membranes.
- In a small bowl, mix the softened cream cheese, cheddar cheese, and chives until combined.
- Spoon or pipe the cheese mixture into each pepper half.
- Wrap one slice of bacon around the middle of each stuffed pepper half, securing the filling.
- Place the peppers directly on the grill grates.
- Grill for 12 to 15 minutes, turning occasionally, until the bacon is crisp and the peppers are tender.
- Remove from the grill and let cool slightly before serving.
Notes
- You can use a mixture of different cheeses for the filling.
- If the bacon does not crisp up enough, move the peppers to a cooler part of the grill or finish them briefly under the broiler in your oven.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 110
- Sugar: 1
- Sodium: 210
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 5
- Cholesterol: 30
Keywords: grilled, bacon wrapped, stuffed peppers, mini peppers, cream cheese, appetizer, keto