So, this recipe was all over Pinterest back in the day. Originally, I followed it exactly, stuffing the peppers with cream cheese and fully wrapping the bacon around the peppers. Pfffft! That was too time-consuming and the bacon was always partly-cooked and partly-mushy. Not our thing … So, here’s my abbreviated version that is much easier!
- 1 bag of mini sweet peppers
- 8-12 ounces of cream cheese (I buy extra because I never quite seem to have enough when I use just 8 ounces)
- 16 oz bacon
Cut the tops of the peppers and slice them in half lengthwise. Use a spoon to gently scrape out the remaining seeds and pith. Spread them out on a cookie sheet lined with parchment paper.
Next, use the back of a spoon to scoop the cream cheese and spread it into/onto each pepper half.
Count how many peppers you have … you need one slice of bacon for every four peppers. Just cut the bacon in fourths (or fifths, if you have really small peppers) and lay on top of each pepper.
Done. Easy peasy.
Cook at 400 degrees for 40-50 minutes. IMO, well done is better with these. They are meant to be an appetizer, but we’ve been using on burgers 🙂
Note: You can also use fresh jalepeno peppers – yum!