So, I have to admit, I only recently started to appreciate bell peppers. I have always liked them in soups but could never eat one raw or even slightly cooked. Now, bell peppers are one of my favorite veggies to add into lunch or dinner dishes; especially when paired with bacon and cream cheese. This recipe is a play on an actual "stuffed" pepper. I cut the peppers in half to lay the slice of bacon on top rather than wrap the entire pepper in bacon. As for the filling, you can put almost anything into the mix. In the past I have included ground beef, bacon, and parmesan cheese.
I hope you enjoy this recipe and share it with friends and family!
12 -15 baby bell peppers
1/2 cup cream cheese
1/2 cup grated cheddar cheese
1 tbsp pepper
1 tbsp salt
1 tsp paprika
1 tbsp red pepper flakes
4-5 strips of bacon (cut into 2 inch pieces)
Preheat the oven to 400*F. Line a baking sheet with foil for easier cleanup, if desired. Slice the bell peppers in half lengthwise and discard seeds & ribs. Set aside. In a medium bowl, stir together salt, pepper, paprika, cream cheese and cheddar cheese until combined. Spoon mixture into the bell pepper halves and transfer to the baking sheet. Lay 2-inch cut bacon on top. Repeat with all the bell peppers. Bake for 20-25 minutes. Serve hot or room temperature. Enjoy!
Author:Paulina Westlake Phone: 509-919-1412 Dated: April 24th 2019 Views: 369 About Paulina: ...
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