Crispy bacon wrapped around tender mini peppers with a creamy and cheesy filling – what’s not to love!
Preheat oven to 400°F/200°C. Cut a slit lengthwise from the top to the bottom of each pepper.
Mix cream cheese, shredded cheese, garlic and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH 15-20 seconds or until mixture is softened.
Spoon mixture into a large resealable plastic bag; trim corner of bag wide enough for filling to squeeze through easily.
Gently pinch peppers to open; squeeze filling evenly into peppers. Wrap a slice of bacon around center of each pepper; secure with a wooden pick. Arrange peppers in Small Ridged Baker.
Bake 20-23 minutes or until peppers soften and filling begins to brown slightly. Remove from oven; remove wooden picks and serve.
Calories 90, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 20 mg, Sodium 200 mg, Carbohydrate 2 g, Fiber 0 g, Protein 5 g
This recipe can be easily doubled and baked in the Medium Sheet Pan.
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