Bacon Wrapped Stuffed Pepper Poppers
I know many people have enjoyed jalapeno poppers at some point in their life. These bacon wrapped stuffed pepper poppers are similar but less spicy and more on the sweet side! This recipe uses mini sweet peppers that are vibrant in color and have a delightful taste especially when roasted. These mini sweet peppers are stuffed with a dairy free chive cream cheese, wrapped in pasture raised bacon, and have a drizzle of hot honey and green onions. They make for a great appetizer or a side dish to a meal!
What you will need
Mini Sweet Peppers – Peppers are rich in vitamin C, which supports immune health and the synthesis of collagen in our bodies. I love using mini sweet peppers in recipes because of their sweeter more powerful flavor.
DF Chive Cream Cheese – I love using the one by Kite Hill. It’s made with simple clean ingredients and taste like the real thing! You can substitute with a dairy based cream cheese if you prefer.
Bacon – I always opt for pasture raised bacon for a better quality. You can substitute with turkey bacon or even omit the bacon completely.
Hot Honey – This gives the stuffed peppers a little sweet and spicy kick! I love using the Hawaiian Chili Honey by Aloha honey Farm.
Green Onions – This is optional but I like to top these pepper poppers with fresh chopped green onions or chives.
How to make the bacon wrapped stuffed pepper poppers
First, slice the mini sweet peppers long ways and use a spoon to scoop out the seeds on the inside of the peppers. Then, add the chive cream cheese to either a pipping bag or zip lock bag with the tip cut off. Pipe the chive cream cheese into the mini sweet peppers filling them up but not over stuffing.
Next, cut the bacon in halves long ways that way the bacon will be long enough to wrap around the peppers. Wrap the bacon around each stuffed pepper and place on a parchment paper lined sheet pan. Heat your over to 425 degrees and bake for about 35-40 minutes or until the bacon has cooked thoroughly. Let the peppers cool for a few minutes then top with a drizzle of hot honey and sprinkle some green onion slices. Enjoy them as an appetizer or side dish. (You can store them in the fridge for up to a week.)
Other recipes you will enjoy
Viral Cucumber Sweet Pepper Salad
Mediterranean Chicken Hummus Wraps
Bacon Wrapped Stuffed Pepper Poppers
Equipment
- 1 Sheet pan
- Parchment paper
- Pipping bag or plastic zip lock bag
Ingredients
- 10-12 mini sweet peppers
- 8 oz DF chive cream cheese
- 10-12 slices of bacon
- Hot chili honey optional
- Green onion slices optional
Instructions
- Slice the mini sweet peppers long ways.
- Using a spoon, scoop out the seeds on the inside of the peppers.
- Add the chive cream cheese to either a pipping bag or zip lock bag with the tip cut off.
- Pipe the chive cream cheese into the mini sweet peppers filling them up but not over stuffing.
- Cut the bacon in halves long ways that way the bacon will be long enough to wrap around the peppers.
- Wrap the bacon around each stuffed pepper and place on a parchment paper lined sheet pan.
- Heat your over to 425 degrees and bake for about 35-40 minutes or until the bacon has cooked thoroughly.
- Let the peppers cool for a few minutes then top with a drizzle of hot honey and sprinkle some green onion slices.
- Enjoy! You can store them in the fridge for up to a week.
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
Leave a Reply