Creamy Bacon Stuffed Peppers

These creamy bacon stuffed peppers make a delicious and easy appetizer for any get-together or dinner party! Sweet crunchy peppers are stuffed with bacon, cheese, and seasoning, and they are the melty, yummy, and so addicting.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: bacon stuffed peppers, creamy stuffed peppers, stuffed mini peppers

Servings: servings

Ingredients

12 oz Nature Fresh Farms Sweet S'NAPS™ peppers or mini sweet peppers
5 slices bacon
8 oz cream cheese softened
3/4 cup shredded cheddar cheese
1 tsp garlic powder
1 green onion minced
Ground black pepper to taste
Chopped parsley optional, for garnish

Instructions

Preheat oven to 400 degree F, and line a baking sheet with parchment paper.
Slice the peppers in half and remove the seeds and membranes.
Cook bacon at medium heat on the stove top until browned and crisp. Remove from heat and crumble once cooled enough to handle.
In a bowl, add cream cheese, shredded cheddar, bacon, garlic powder, and green onions. Mix well.
Spoon the cream cheese mixture into the pepper halves. Do not overstuff.
Place on the prepared baking sheet, sprinkle with ground black pepper, and bake for 13-15 minutes until the cheese is bubbly.
Sprinkle with parsley, if using, and serve warm.

Notes

- You can use mini peppers instead if you can't find these particular peppers.

- Do not overstuff the peppers, or the filling will overflow and spill down the sides.

- To make this dairy free, you can substitute with vegan cream cheese and vegan shredded cheese.

- You can also grill these peppers for a more smoky flavor. Use charcoal and gas grill on medium heat, and grill covered for 10-15 minutes.

- I find that these creamy stuffed peppers do not need any salt. They are plenty flavorful from the bacon and cheddar cheese. But you can taste the filling mixture before adding to the peppers and add salt, if needed.

These peppers taste best fresh out of the oven. However, leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or bake in the oven at 350 degrees for 7-10 minutes.

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