Bacon Cheese Peppers (Printable Version)
# What You'll Need:
→ Key items
01 -
8 small bell peppers (mix of red, yellow, and orange)
02 -
8 ounces softened cream cheese
03 -
6 strips bacon, fried crispy and broken into bits (split in half)
04 -
1 teaspoon finely chopped roasted garlic
05 -
¾ cup grated sharp cheddar (split into ½ and ¼ cup portions)
06 -
1½ teaspoons Worcestershire sauce
07 -
½ teaspoon onion powder
08 -
2 tablespoons sour cream
09 -
2 tablespoons sliced green onion
# How to Make It:
01 -
Turn your oven to 400°F and put parchment on a baking tray.
02 -
Slice peppers down the middle and take out all the seeds.
03 -
Put pepper halves on your lined tray and cook them for 7 minutes if you want softer peppers. Skip this part if you like them crunchier.
04 -
In a bowl, mix together cream cheese, half your bacon bits, roasted garlic, ½ cup cheddar, Worcestershire sauce, onion powder, and sour cream until it's all smooth.
05 -
Place all pepper halves on your tray and spoon about 1 tablespoon of your cheese mix into each one.
06 -
Pop them in the oven without covering for 15 minutes. Then sprinkle the leftover ¼ cup cheddar on top and cook another 5 minutes till the cheese melts.
07 -
Top with green onions and the rest of your bacon bits before serving hot.
# Additional Tips:
01 -
Want crunchy peppers? Jump straight to filling them without the first bake.
02 -
Let any extras cool down before you put them away in a sealed container.
03 -
They'll stay good in your fridge for 4 days or freezer for 3 months.
04 -
To warm up frozen ones, let them thaw in the fridge then heat at 350°F for about 15 minutes until hot.