yield: 4 servings
prep time: 10 minutes
cook time: 20 minutes
Southerners enjoy entertaining, and that often involves serving lots of hot dips and finger foods. During football season, you frequently find jalapeño poppers on the appetizer table. My family likes jalapeño poppers, but sometimes we want something a little different. These sweet pepper poppers are so yummy! They’re also great for people who don’t like the heat of jalapeños.
• 12 mini sweet peppers
• 1 (8-ounce) package cream cheese, softened
• 5 slices bacon, cooked and crumbled
• 1 green onion, thinly sliced
• ¼ teaspoon ground black pepper
1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Cut each sweet pepper in half lengthwise, then remove and discard the seeds; set the peppers aside.
3. In a small bowl, mix together the cream cheese, bacon, green onion (reserve some of the slices for garnish, if desired), and black pepper. Spoon the mixture into the sweet pepper halves.
4. Place the stuffed peppers on the lined sheet pan and bake for 20 minutes, until the peppers are tender and the tops are starting to brown. Garnish with the reserved green onion slices, if desired.
