These tiny peppers pack a big punch of flavor and are easy portable vessels from plate to mouth making them the perfect tailgate snack.
Cheesy Bacon Stuffed Peppers
Prep time
Cook time
Total time
Author: Haggen Northwest Fresh
Recipe type: Appetizer
Cuisine: Mexican
Serves: 12
Ingredients
- 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
Instructions
- Preheat oven to 375°F.
- 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.
- 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.
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