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. The 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!
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.