Cheesy Bacon Stuffed Peppers
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 8–10 slices Hempler’s bacon
  • 1 cup smoked cheddar cheese, shredded
  • 8 oz cream cheese, softened
  • 2 green onions, chopped
  • 1 tsp lemon peel
  • Salt and freshly ground black pepper, to taste
  • 12 mini peppers
  • 2 Tbsp olive oil
  1. Preheat oven to 375°F.
  2. Cook bacon in a large skillet over medium heat until crispy. When cool cut into ¼″ pieces and transfer to a bowl. Add the cheddar cheese, cream cheese, onions, lemon peel, salt and pepper. Mix until smooth.
  3. Slice peppers in half; remove membranes and seeds. Rub the outer skin of the pepper with olive oil. Stuff the cavities with the filling and arrange on a large cookie sheet. Sprinkle each pepper with a little cheddar cheese and bake for 15-20 minutes, until cheese is bubbly and peppers have softened. Sprinkle with parsley and serve warm.
Recipe by Northwest Fresh at