These stuffed mini peppers are SO stinkin’ good and easy to make! I’m always on the hunt for appetizers that can be made ahead of time and easy to take to a gathering, and this one hits the nail on the head.
They remind me of a jalapeño popper only not as spicy, and with more of a crisp and refreshing crunch.
INGREDIENTS:
- 1 large bag sweet mini peppers (I buy the 2 pound bag)
- 2 (8 ounce) packages cream cheese
- 1 package of bacon (cooked and chopped)
- 2-3 jalapeños (finely diced)
- 1 1/2 cups shredded sharp cheddar or pepper jack cheese
- Remove the cream cheese from the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to mix with the other ingredients later.
- Meanwhile, cook the bacon until it’s crispy. I prefer to cook mine in the oven set at 375 degrees on a foil lined baking sheet for about 20 minutes (flip it half way through).
- While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven’t already.
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