Stuffed Sweet Peppers
Stuffed sweet peppers are a showstopper appetizer that are extremely simple to prepare and can be served warm or cold.

Joey and I tied the knot back in 2010, which meant our 10-year anniversary was pretty anticlimactic last summer with COVID in our backyard. 

No date night out on the town. No restaurant dinner.

We still enjoyed one another’s company (I mean, it’s not like we could be apart while quarantined in the same house.), but when our anniversary hit this summer, we decided we should have a night out for number 11.

We ended up going to Lola’s Bistro in Wichita, a favorite spot of Wichita food blogger “Wichita by E.B.” (Check out his site, if you never have. He does a great job and has visited a lot of mom and pop spots all over the state. It’s at

The meal was fantastic, and one of the items we liked quite a bit was a palate starter our waiter brought out before our appetizer. They were bite-sized, delicious stuffed sweet peppers, and we decided the next time we needed an appetizer for a group, we were going to try to recreate the recipe.

The recipe I decided to try did not disappoint. It comes from the blog “From Which Things Grow.” You can find the original post at I added extra garlic powder in my version.

Stuffed Sweet Peppers

Stuffed sweet peppers are a showstopper appetizer that are extremely simple to prepare and can be served warm or cold.
Course: Appetizer
Keyword: bacon, cream cheese, garlic powder, seasoning salt, sharp cheddar cheese, sweet peppers


  • about 2 pounds mini sweet peppers
  • 8 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 1/2 cups sharp cheddar cheese shredded
  • 5-6 strips bacon cooked and crumbled


  • Preheat the oven to 350 degrees. Prepare a muffin tin by spraying each well lightly with cooking spray.
  • Wash the peppers, and then cut off the tops. Scoop out the seeds and ribs to hollow them out.
  • Mix the rest of the ingredients together and fill each pepper with as much of the filling as you can (it’s OK if they’re overflowing just a bit).
  • Stand the peppers up, filling side up, in the wells of the muffin tin. The peppers can share wells to help them stand up. Crowding isn’t a problem.
  • Bake for 20 minutes, and then serve warm, or refrigerate them and serve them cold later on.

These were absolutely delicious. Our local grocery store didn’t have itty bitty sweet peppers like we tried at the restaurant, so these were more like two-bite appetizers, but they were fabulous. 

Personally, I like them better warmed up than cold, but they were good both ways, and they actually reheat out of the refrigerator pretty well, if you end up with leftovers.

I also had extra filling when I was done. It would be delicious on crackers, and I even tried it inside a quesadilla, which was pretty darn good.

I’m certainly not trying to claim that my cooking is anywhere near the quality of a fine dining restaurant, but if I can brag just a bit, I do think these stuffed peppers turned out extremely well.

Hopefully, when our 20th anniversary rolls around, Joey and I will be able to celebrate with someone else doing the cooking. But if the next decade repeats the last, at least I know what we can have for our first course.

This piece first appeared in print on Thursday, Aug. 12.

Spice Up Your Life is a weekly newspaper column written by Lindsey Young in south central Kansas. If you are interested in sponsoring this column, please contact us through the “Contact Lindsey” link at the top of the page.