Jalapeno Popper Stuffed Mini Bell Peppers


4 pieces of bacon, cooked and chopped

6 mini bell peppers

1 teaspoons extra virgin olive oil

1 jalapeno, ribs and seeds removed, finely chopped

2 cloves of garlic, minced

4 ounces cream cheese, softened

¼ cup shredded cheddar cheese, plus some for garnish before cooking

¼ tsp each salt and pepper

Cooking spray


Preheat the oven to 350 degrees


Cut mini bell peppers in half lengthwise.  Remove seeds and white membrane.


Heat extra virgin olive oil in a skillet over medium heat.  Add jalapenos and garlic.  Saute for 2-3 minutes until softened and fragrant.


Transfer the jalapenos and garlic to a mixing bowl.  Add softened cream cheese, cheddar cheese, bacon, salt and pepper.  Mix well to combine.


Spoon a generous amount of mixture into both halves of the bell pepper.


Spray a foil lined baking dish with nonstick spray. Place peppers on the baking sheet.  Top each with a sprinkling of more shredded cheddar cheese.


Bake for 15-20 minutes.  Serve immediately. 


NOTE: If grilling, add the peppers to a foil pan or tray with nonstick cooking spray.  Grill for 10-12 minutes or until the cheese has melted and the peppers have softened. Serve immediately.



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