Gluten-Free Bacon Wrapped Sweet Pepper Poppers

Whether you’re planning a Christmas party, game night, or just a snacky weekend, these Gluten-Free Bacon Wrapped Sweet Pepper Poppers are a must-try! These tasty little bites are cheesy, savoury, and packed with flavour and the best part is they’re super easy to make with only four ingredients.

A Milder Take on Jalapeño Poppers

Love jalapeño poppers but not a fan of the heat? These are the perfect solution. By using sweet snack peppers instead of jalapeños, you get the same stuffed and wrapped goodness without the unpredictability of spice levels. It’s all the fun of a popper minus the fiery afterburn.

The Flavour Combo is Unreal

Stuffed with garlic and herb cream cheese, mixed with a bit of grated mozzarella, then wrapped in streaky bacon they’re creamy, cheesy, savoury, and absolutely addictive. The bacon crisps up beautifully in the oven, and the peppers roast until tender. You’ll be amazed at how something so simple can taste so indulgent.

Perfect for Parties or Prep Ahead

These are a hit at any gathering and can be prepped ahead of time. Just assemble, cover, and refrigerate until you’re ready to bake. They also reheat well in the oven or air fryer if you have leftovers (though that’s rare!).

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Gluten-Free Bacon Wrapped Sweet Pepper Poppers

These Gluten-Free Bacon Wrapped Sweet Pepper Poppers are a cheesy, savoury party appetizer made with sweet snack peppers, cream cheese and bacon.

Author: Lauras Gluten Free Kitchen Cooking Method: Baked Cuisine: American Courses: Appetizers, Sides Recipe Keys: Appetizers Side Dishes

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Pin Recipe Appetizers

Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner

Ingredients

Servings

• 10–12 mini sweet snack peppers
• 150 grams garlic and herb cream cheese
• 50 grams grated mozzarella
• 10-12 slices streaky bacon
• 10-1212 toothpicks

Instructions

1. Preheat the oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
2. Cut the mini peppers in half lengthwise and remove the seeds and membranes.
3. In a bowl, mix together the cream cheese and mozzarella.
4. Fill each pepper half with the cheese mixture.
5. Wrap each pepper with a rasher of bacon, tucking the ends underneath or securing with a toothpick.
6. Place the wrapped peppers on the prepared tray, spacing them apart.
7. Bake for 20–25 minutes or until the bacon is crisp and the cheese is bubbly.
8. Serve hot and enjoy every single bite!

Notes

You can switch the cheese for any soft cheese, even Boursin or flavoured Philadelphia work great.

Add chilli flakes or hot sauce to the filling for a spicy version.

For crispier bacon, try partially cooking it for a few minutes before wrapping the peppers.

Leftovers can be stored in the fridge and reheated in the oven or air fryer.