Bacon Pepper Poppers (Print-Friendly Version)
# What You'll Need:
→ Main ingredients
01 -
8 ounces cream cheese
02 -
8 mini peppers in red, orange, and yellow
03 -
1 teaspoon roasted garlic, minced
04 -
6 slices of crispy bacon, crumbled (keep half aside)
05 -
½ teaspoon onion powder
06 -
1½ teaspoons Worcestershire sauce
07 -
¾ cup cheddar cheese, shredded (set aside ¼ cup separately)
08 -
2 tablespoons green onion, chopped
09 -
2 tablespoons sour cream
# Step-by-Step Directions:
01 -
Set your oven to 400°F and put parchment paper on a baking pan.
02 -
Cut the peppers in half the long way. Remove the seeds and insides.
03 -
For softer peppers, bake the halves for 7 minutes on the lined pan. If you'd rather they stay crunchy, skip this and move on.
04 -
In a bowl, blend together the cream cheese, sour cream, Worcestershire sauce, garlic, onion powder, ½ cup shredded cheddar, and half the crumbled bacon. Stir till it's creamy.
05 -
Place the pepper halves on the pan (if you skipped prebaking, do it now). Scoop about 1 tablespoon of the mix into each pepper.
06 -
Pop the peppers into the oven for 15 minutes. Then, scatter the rest of the cheddar cheese on top and bake another 5 minutes, or until the cheese is melted and bubbly.
07 -
Serve them warm and top with the remaining bacon crumbles and chopped green onions.
# Helpful Notes:
01 -
Don't prebake if you'd rather have crispier peppers. Just start filling.
02 -
Let any extras cool to room temp before sealing them in a container.
03 -
Store them in the fridge for up to 4 days or freeze for up to 3 months.
04 -
If frozen, thaw in the fridge first, then reheat at 350°F for about 15 minutes.