Looking for the ultimate party appetizer that’s as delicious as it is easy? These Bacon Avocado Stuffed Mini Peppers are your answer! They’re a vibrant, flavor-packed bite combining creamy, zesty guacamole with the irresistible crunch of salty bacon, all nestled inside a tender, sweet mini pepper. Perfect for game day, potlucks, or just a healthy, satisfying snack, this recipe is a guaranteed crowd-pleaser.
Ingredients
• 12 baby bell peppers
• 2 large ripe avocados
• 1 lemon, juiced, about 2 tablespoons / 30 ml
• ¼ cup / 15 g fresh cilantro, chopped
• 1 teaspoon / 5 ml hot chili sauce
• 12 slices bacon
• ½ teaspoon / 3 g kosher salt, or to taste
• ¼ teaspoon / 1 g black pepper, or to taste
Instructions
1. Preparation
2. Preheat your oven to 375°F / 190°C. Slice the mini peppers in half lengthwise, removing seeds and membranes. Arrange them cut-side up on a baking sheet.
3. Bake the peppers for 10-12 minutes until just tender-crisp. Remove from the oven and set aside to cool slightly.
4. While the peppers bake, cook the bacon in a large skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain, then crumble or chop it into small pieces once cooled.
5. In a medium bowl, mash the flesh of the avocados. Stir in the fresh lemon juice, chopped cilantro, hot chili sauce, and the crumbled bacon. Season with salt and pepper to your liking.
6. Carefully spoon the bacon-avocado mixture into each of the cooled pepper halves and serve immediately.
Nutritional Information
• Per serving, based on 4 servings.
• Calories: 141
• Fat: 10.8g
• Carbohydrate: 4.6g
• Dietary Fiber: 2.6g
• Net Carbs: 2.0g
• Protein: 8.8g
Pro Tips
• These are best served immediately. The avocado mixture can cause the peppers to become soft if they sit for too long.
• For extra-crispy bacon with less mess, try baking it on a wire rack set over a baking sheet in the oven.
• Customize the filling by adding finely diced red onion, a pinch of cumin, or some crumbled cotija cheese for extra flavor.
