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A simple, yet incredibly delicious appetizer of mini sweet peppers stuffed with a flavorful sauteed mixture of bacon and mushrooms.

Bacon and Mushrooms Stuffed Mini Peppers | | #recipe #appetizer #bacon

Hello, pal! Happy Sunday!

Wanna talk about bacon stuffed into one thing or another? Who doesn’t?!?

You know, it’s true what they say, and I’ll be first to admit – I have a stuffing addiction. I’ll stuff anything, food wise, with everything. Look around, you will notice that we have a collection; Quinoa and Spinach Stuffed Tomatoes, Garden Salad Feta Stuffed Burgers, Sausage Stuffed Eggplant… I’m not even done, but you know what I’m sayin’.

I’m also addicted to ice cream, chocolate, and pizza, among many other things that resemble food.

But, stuffed peppers has a different place in my heart. Yes, it’s that deep.

Bacon and Mushrooms Stuffed Mini Peppers | | #recipe #appetizer #bacon

I grew up on stuffed peppers. Ask any Macedonian about a weekly item on their menu and they will most certainly say stuffed peppers. My Mom stuffed them with ground beef and rice. Sort of like what I did here, when I first started blogging. How cute…I thought if I got just that much closer to the pepper, it would make the reader salivate… instead, that pepper is about to poke your eye out. 🙂 Anywho…

Let me get to the point here…

I “heard” that you have been wondering about what the heck to do with those cute, mini sweet peppers that you see at the grocer every time you pass through the produce isle. Because of that, this is the appetizer I suggest you make today, or sometime very, very soon. It has bacon in it. BACON! And mushrooms, and onions…and I just had to throw a sprinkle of feta cheese. I couldn’t do this without the cheese. I LOVED the bit of sharpness that it added to the whole bacon and mushroom marriage.

Bacon and Mushrooms Stuffed Mini Peppers | | #recipe #appetizer #bacon

Besides, that whole bacon and mushroom marriage is pretty amazing. I ain’t gonna lie – I was spooning it into my mouth as I was stuffing the peppers. Then, with only 5 peppers left, I ran out of filling. ~shrug~

Apparently, I also like to stuff food just straight into my trap…


P.S. Make a meal out of it by replacing the mini peppers with 4 big and pretty bell peppers!

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Bacon and Mushrooms Stuffed Peppers
Prep Time
20 mins
Cook Time
35 mins
Total Time
1 hr
A simple, yet incredibly delicious appetizer of mini sweet peppers stuffed with a flavorful sauteed mixture of bacon and mushrooms.
Servings: 10
Calories: 79 kcal
  • 1- pound mini sweet peppers , cut in half
  • salt , to taste
  • 2 tablespoons olive oil
  • 1 cup diced thick-cut bacon
  • 2 cups sliced mini portobellas
  • 1 onion , thinly sliced
  • salt and pepper , to taste
  • 1/4 cup fresh flat leaf parsley
  • 1/2 cup crumbled feta
  • olive oil
  1. Preheat oven to 350.
  2. Line a baking sheet with foil and grease with cooking spray.
  3. Transfer cut peppers to prepared baking sheet.
  4. Sprinkle the insides with salt; set aside.
  5. Heat olive oil in a large skillet and add the bacon, mushrooms, and onions.
  6. Season with salt and pepper and cook over medium-high heat, stirring frequently, for 8 to 10 minutes, or until tender.
  7. Remove from heat and stir in parsley.
  8. Spoon the mixture into the prepared peppers.
  9. Sprinkle with crumbled feta cheese.
  10. Drizzle with olive oil.
  11. Bake for 35 minutes, or until peppers are fork-tender.
  12. Serve warm.
Recipe Notes

Make it a meal by replacing the mini sweet peppers with 4 large bell peppers.

WW SmartPoints: 3

Nutrition Facts
Bacon and Mushrooms Stuffed Peppers
Amount Per Serving
Calories 79 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 8mg 3%
Sodium 106mg 4%
Potassium 192mg 5%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Vitamin A 31.6%
Vitamin C 73.6%
Calcium 4.5%
Iron 2.3%
* Percent Daily Values are based on a 2000 calorie diet.


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20 Responses
  1. I made these last nite, and rebaked the leftovers this afternoon. Holy! These things for were incredible. Not sure I would change the recipe at all… although I should’ve hand picked larger peppers instead of getting the 1lb bag. is a shot of what I made. Thanks for the recipe! Definitely adding these to the mix of things I cook. 🙂

  2. Brilliant use of mini peppers! Bacon and mushrooms are quite the “it” couple – I just want to eat them up!

    P.S. I *cringe* when I look back at some of my food photos! Holy moly, sometimes I question my state of mind. 😛

  3. Kate, that’s a brilliant appetizer exquisitely photographed. Hey, a Macedonian thing for you–I thought of you last week at the beach when we met a lovely young woman from Macedonia scooping ice cream. She’s a marketing and accounting student, heading back for her junior year after spending the summer scooping ice cream to the great unwashed hordes. I came late to the conversation, my Dad started it, so I don’t know the specifics of name or hometown, but she was a lovely woman and it was nice to meet her.

    1. Hi, Kirsten!! There’s a work program in Macedonia for students to come to the USA and work at places like Great America, Cape Cod, carnivals, beaches, etc… My husband was one of those! 🙂 He kept extending his visa and continued to work… then we met and the rest is history. 😉

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I'm a cookie-maker, baker-faker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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