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Stuffed Mini Peppers

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 24 mini sweet peppers about 1½ pounds
  • 8 oz cream cheese softened
  • 1 cup shredded sharp cheddar cheese
  • 4 slices bacon cooked crispy and crumbled
  • 2 tablespoons chopped fresh chives
  • 1 clove garlic minced
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley for garnish

Method
 

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Cut mini peppers in half lengthwise and remove seeds and membranes. Arrange cut-side up on the prepared baking sheet.
  3. In a medium bowl, combine softened cream cheese, cheddar cheese, crumbled bacon, chives, garlic, smoked paprika, salt, and pepper. Mix until well blended.
  4. Using a small spoon or piping bag, fill each pepper half generously with the cheese mixture, mounding it slightly.
  5. Bake for 20-25 minutes until peppers are tender and the cheese filling is golden and bubbly on top.
  6. Remove from oven and let cool for 5 minutes before transferring to a serving platter.
  7. Garnish with fresh parsley and serve warm or at room temperature. These can be made a day ahead and reheated at 350°F for 10 minutes.