Cheesy Ranch Stuffed Mini Peppers

Cheesy Ranch Stuffed Mini Peppers - Full of cream cheese, sun-dried tomatoes, green onions, ranch seasoning & bacon – what’s not to love!?
Course Appetizer
Cuisine American
Keyword Chicken Bacon Ranch Pasta, Peppers
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Calories 140 kcal
Author Holly Sander


  • 1 lb of mini peppers (16-18 peppers total)
  • 1/4 cup sour cream
  • 8 ounces cream cheese (bring to room temperature)
  • 11/2 tablespoons ranch dip powder (sold in a packet near the salad dressing area)
  • 8 pieces of bacon, cooked and finely chopped (reserve 1/3 for garnish)
  • 1 1/2 ounces sun-dried tomatoes in olive oil, finely chopped
  • 4 green onions, finely sliced (reserve 1/3 for garnish)
  • 2 tablespoons parsley, finely chopped for garnish (optional)


  1. Preheat oven to 400 degrees.
  2. Cut peppers in half lengthwise, keeping the stem intact. Remove the veins and seeds.
  3. Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions.
  4. Spoon mixture into each pepper but do not overfill (filling should not be above the edges of the pepper).
  5. Place stuffed peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven, garnish and serve.