Easy Cream Cheese Stuffed Peppers Appetizer
In just 30 minutes you’ll be enjoying a smooth and salty cream cheese mixture encased in the satisfying crunch of a mini bell pepper!
Course: Appetizer, Dinner, Lunch, Side Dish, Starters and Sides
Cuisine: American
Diet: Gluten Free
Allergy: Gluten Free, Nut Free
Servings: 28
Calories: 50kcal
- 14 mini bell peppers, sliced in half
- 8 oz cream cheese, softened
- 1 Tbsp hot sauce, sriracha
- ¼ cup sour cream
- 2 cloves garlic, minced
- 3 slices turkey bacon, rendered and chopped
- green onion, chopped, +1 stem for garnish
- ½ cup cheddar cheese, shredded
Preheat oven to 350F.
Mix together hot sauce, sour cream, minced garlic cloves, chopped turkey bacon, and green onion with cream cheese.
1 Tbsp hot sauce,, ¼ cup sour cream, 2 cloves garlic,, 3 slices turkey bacon,, green onion,, 8 oz cream cheese,
Slice the mini bell peppers in half, horizontal.
Fill in the cream cheese mix into the bell peppers through the inside and smooth flat on top.
14 mini bell peppers,
Sprinkle cheddar cheese on top of each half.
½ cup cheddar cheese,
Bake for 20 minutes. After cooled, enjoy this yummy appetizer!
- Add hot sauce to your taste, you can even leave it out if you want to.
Calories: 50kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 86mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 581IU | Vitamin C: 18mg | Calcium: 26mg | Iron: 1mg