Cheesy Bacon Stuffed Mini Sweet Peppers Poppers

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

1. Preheat oven to 400°. (If preparing ahead, skip this step until ready to bake peppers.)
2. Line a cookie sheet with nonstick foil and set aside. Optional: insert a cooling rack so the heat circulates around the peppers.
3. 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.
   
4. Fill the sliced peppers with the filling, about a heaping tablespoon each. 
   
5. 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.
6. 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

1. Preheat oven to 400°. (If preparing ahead, skip this step this step until ready to bake peppers.)
2. Line a cookie sheet with nonstick foil and set aside. Optional: insert a cooling rack so the heat circulates around the peppers.
3. 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.
4. Fill the sliced peppers with the filling, about a heaping tablespoon each. 
5. 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.
6. Bake in the preheated oven for 10 to 12 minutes until cheese is melted and bubbly and peppers have softened.