Cheesy Bacon Stuffed Peppers (Print Version)
# Ingredients:
→ Main ingredients
01 -
8 mini peppers (red, orange, and yellow)
02 -
8 ounces cream cheese
03 -
6 slices bacon, cooked to crispy and crumbled (divided)
04 -
1 teaspoon minced roasted garlic
05 -
¾ cup shredded cheddar cheese (divided)
06 -
1½ teaspoons Worcestershire sauce
07 -
½ teaspoon onion powder
08 -
2 tablespoons sour cream
09 -
2 tablespoons chopped green onion
# Instructions:
01 -
Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 -
Halve the peppers lengthwise. Seed and clean the insides.
03 -
Arrange pepper halves on the prepared baking sheet and bake for 7 minutes if a softer texture is desired. If you prefer slightly crisp peppers, skip this step.
04 -
Combine cream cheese, half of the crumbled bacon, roasted garlic, ½ cup shredded cheddar cheese, Worcestershire sauce, onion powder, and sour cream in a mixing bowl. Stir until smooth.
05 -
Arrange the pepper halves on the baking sheet, if not already done, and fill each half with approximately 1 tablespoon of the prepared mixture.
06 -
Bake uncovered for 15 minutes. Sprinkle remaining ¼ cup of cheddar cheese over the peppers and bake for an additional 5 minutes or until the cheese has melted.
07 -
Serve warm, garnished with chopped green onions and the remaining bacon crumbles.
# Notes:
01 -
For crispier peppers, skip the prebaking step and proceed directly to filling.
02 -
Allow leftovers to cool to room temperature before storing in an airtight container.
03 -
Peppers can be refrigerated for up to 4 days or frozen for up to 3 months.
04 -
To reheat frozen peppers, thaw in the fridge, then bake at 350°F for 15 minutes or until warm.