Cream Cheese and Bacon Stuffed Mini Peppers
User Reviews
5
3 reviews
Excellent
Cream Cheese and Bacon Stuffed Mini Peppers
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These cream cheese and bacon stuffed mini peppers are delicious and easy to make. The perfect party food!
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Ingredients
For the peppers:
- 6 sweet mini peppers
For the filling:
- ½ cup cheddar cheese about 1 ½ ounces), divided into 6 tablespoons and 2 tablespoons, grated
- 4 ounces cream cheese softened, full-fat block
- ½ teaspoon smoked hot paprika
- 1 garlic peeled and minced or pressed through a garlic press, clove
- 4 lices Bacon cooked and roughly chopped, thin-cut
- 1 teaspoon thyme fresh leaves or ½ teaspoon dried thyme
Instructions
For the peppers:
- Heat the oven to 400 degrees F.
- Slice the peppers in half lengthwise. Remove the ribs and seeds but leave the stem intact.
- Fill a pot large enough to fit all pepper halves with water and bring to a boil.
- Add the pepper halves to the boiling water and cook for 5 minutes.
- Drain the pepper halves and set them face down on a paper towel to cool and dry.
For the filling:
- Lightly oil a small baking sheet with olive oil. Set aside.
- Whip 6 tablespoons of cheddar along with all remaining filling ingredients together until combined.
- Fill the filling into the pepper halves (a little less than 1 tablespoon of filling per pepper). (I like to use a small metal spatula to do this.)
- Sprinkle the remaining cheddar onto the filling and bake until the cheese is melted (about 10 minutes).**
- Serve the peppers hot or warm.
Notes
- *Be sure to use full-fat cream cheese. Products labeled as low-fat or reduced-fat have a higher moisture content than full-fat cream cheese and that can affect their melting.
- **Do not bake the peppers for much longer than 10 minutes or you run the risk of the filling separating.
- Storage: Transfer any leftover baked peppers into an airtight container and store in the fridge. Reheat in the oven until warmed through.
- Make ahead instructions:
- Let the pepper halves cool to room temperature after boiling. Transfer to an airtight container and store in the fridge.
- Whip the filling, then transfer it into a separate airtight container and store in the fridge as well. To bake the peppers, let the filling come up to room temperature (about an hour on the kitchen counter), then stuff and bake the peppers as instructed.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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