Name: Boursin Cheese Pepper Poppers
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 16 ounce bag Mini sweet peppers or jalapeños (cut in half lengthwise); 5 ounce Garlic and Herb Boursin cheese; 1/2 cup shredded sharp cheddar cheese; 1 tbsp olive oil; Crumbled bacon; Green onions

Boursin Cheese Pepper Poppers are my go-to snack to make for game day! Mini sweet peppers are stuffed with savory Boursin cheese and sharp cheddar cheese, baked until gooey, and topped with crisp bacon and bright green onions for the perfect cheesy bite.

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Boursin Cheese Pepper Poppers are my go-to snack to make for game day! Mini sweet peppers are stuffed with savory Boursin cheese and sharp cheddar cheese, baked until gooey, and topped with crisp bacon and bright green onions for the perfect cheesy bite.

Why you’ll love this recipe

Boursin cheese is so creamy and delicious, it makes everything taste good!
There’s only 6 simple ingredients
This recipe can be made the day before and baked right before serving for easy entertaining. They even taste amazing cold!
Pepper poppers are always a crowd favorite, you can’t go wrong with cheese stuffed sweet peppers. Or use jalapeños , if you prefer!

What you’ll need

a rimmed sheet pan, line it in foil for easy clean up.
A puck of Boursin cheese– I’m using the garlic and herb flavor, but any variety will work. (*Boursin calls it a puck of cheese and all I can see is a cheesy hockey puck :))
Mini sweet peppers– or use jalapeños or a combination of the two peppers.
Sharp cheddar cheese– cheddar compliments the Boursin cheese so well. You can also use pepper jack, Monterey jack, or gouda.
Olive oil– just a little to coat the peppers
Toppings– crumbled bacon and chopped green onions.

Make it

Prepare the peppers– wash and slice the peppers in half lengthwise. Remove the seeds. You can leave the green stem intact or cut it off, it’s your choice. I like the presentation of leaving the stem on. Toss the cut peppers in olive oil.
Stuff it– line a rimmed baking sheet with the peppers. Evenly spread the Boursin cheese on each pepper; about 1 teaspoon each. Sprinkle with cheddar cheese.

3. Bake it-bake the peppers for 20 minutes until soft and the cheese is melted.

4. Garnish– Top the peppers with crumbled bacon bits and sliced green onions. Serve with ranch dressing to dip. Serve warm or room temperature.

Tips and Suggestions

This recipe uses a 16 ounce bag of the mini sweet peppers. The size of the peppers will determine how many you’ll get. Mine were on the larger side, so I made 16 poppers, total. You can easily double this recipe to make more for a large party.
Substitute 6 ounces of chive and onion, garlic and herb, spicy jalapeño, garden vegetable, or plain cream cheese for the Boursin cheese.
Use jalapeño peppers instead of sweet peppers.
To make ahead- assemble the peppers up to the shredded cheese step. Cover and refrigerate until needed and bake as directed.
Omit the bacon to make this vegetarian.
Substitute pepper jack, Monterey jack, or gouda cheese for the cheddar.

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