These Cheesy Bacon Stuffed Mini Sweet Peppers ready for yesterday's K-State tailgate! These mini bell pepper are stuffed with two kinds of cheese, bacon. Sweet peppers mean this is a mild tasting version of the usual pepper poppers. I did add a jalapeño for a little spice -- just right for Barry; way too mild for me!
Make ahead instructions also included in step-by-step directions.
Cheesy Bacon Stuffed Mini Sweet Peppers Poppers Makes 24 pepper poppers
12mini sweet peppers sliced in half, seeds and membranes removed
8 oz cream cheese, softened
1 cup shredded Cheddar cheese + extra for topping
1/4 cup green onions, sliced (use both white & green parts)
1 small jalapeno pepper, seeds & membranes removed, then minced -- optional
8 slices bacon, cooked and crumbled
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
- Preheat oven to 400°. (If preparing ahead, skip this step until ready to bake peppers.)
- Line a cookie sheet with nonstick foil and set aside. Optional: insert a cooling rack so the heat circulates around the peppers.
- In a small bowl, beat together the cream cheese, cheddar, green onions, jalapeno, garlic powder, and Worcestershire sauce with an electric mixer until smooth. Stir in crumbled bacon.
- Fill the sliced peppers with the filling, about a heaping tablespoon each.
- Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Stuffed peppers could be covered and refrigerated at this point and then baked later.
- Bake in the preheated oven for 10 to 12 minutes until cheese is melted and bubbly and peppers have softened.
Recipe without photos . . .
Cheesy Bacon Stuffed Mini Sweet Peppers Poppers Makes 24 pepper poppers
12mini sweet peppers sliced in half, seeds and membranes removed
8 oz cream cheese, softened
1 cup shredded Cheddar cheese + extra for topping
1/4 cup green onions, sliced (use both white & green parts)
1 small jalapeno pepper, seeds & membranes removed, then minced -- optional
8 slices bacon, cooked and crumbled
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
- Preheat oven to 400°. (If preparing ahead, skip this step this step until ready to bake peppers.)
- Line a cookie sheet with nonstick foil and set aside. Optional: insert a cooling rack so the heat circulates around the peppers.
- In a small bowl, beat together the cream cheese, cheddar, green onions, jalapeno, garlic powder, and Worcestershire sauce with an electric mixer until smooth. Stir in crumbled bacon.
- Fill the sliced peppers with the filling, about a heaping tablespoon each.
- Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Stuffed peppers could be covered and refrigerated at this point and then baked later.
- Bake in the preheated oven for 10 to 12 minutes until cheese is melted and bubbly and peppers have softened.
No comments:
Post a Comment