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Stuffed Sweet Peppers
Stuffed sweet peppers are a showstopper appetizer that are extremely simple to prepare and can be served warm or cold.
Course:
Appetizer
Keyword:
bacon, cream cheese, garlic powder, seasoning salt, sharp cheddar cheese, sweet peppers
Ingredients
about 2 pounds mini sweet peppers
8
ounces
cream cheese
softened
1
teaspoon
garlic powder
1
teaspoon
seasoning salt
1 1/2
cups
sharp cheddar cheese
shredded
5-6
strips bacon
cooked and crumbled
Instructions
Preheat the oven to 350 degrees. Prepare a muffin tin by spraying each well lightly with cooking spray.
Wash the peppers, and then cut off the tops. Scoop out the seeds and ribs to hollow them out.
Mix the rest of the ingredients together and fill each pepper with as much of the filling as you can (it's OK if they're overflowing just a bit).
Stand the peppers up, filling side up, in the wells of the muffin tin. The peppers can share wells to help them stand up. Crowding isn't a problem.
Bake for 20 minutes, and then serve warm, or refrigerate them and serve them cold later on.