Description
Bite-sized mini sweet peppers stuffed with cream cheese and wrapped in bacon, then grilled until crisp.
Ingredients
Scale
- 12 mini sweet peppers
- 4 ounces cream cheese, softened
- 1/4 cup shredded cheddar cheese
- 1 tablespoon chopped chives
- 12 slices thin-cut bacon
- Cooking spray
Instructions
- Preheat your grill to medium heat. Lightly grease the grates with cooking spray.
- Wash the mini peppers. Slice each pepper in half lengthwise and remove the seeds and membranes.
- In a small bowl, mix the softened cream cheese, cheddar cheese, and chives until combined.
- Spoon or pipe the cheese mixture into each pepper half.
- Wrap one slice of bacon around the middle of each stuffed pepper half, securing the filling.
- Place the peppers directly on the grill grates.
- Grill for 12 to 15 minutes, turning occasionally, until the bacon is crisp and the peppers are tender.
- Remove from the grill and let cool slightly before serving.
Notes
- You can use a mixture of different cheeses for the filling.
- If the bacon does not crisp up enough, move the peppers to a cooler part of the grill or finish them briefly under the broiler in your oven.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 110
- Sugar: 1
- Sodium: 210
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 5
- Cholesterol: 30
Keywords: grilled, bacon wrapped, stuffed peppers, mini peppers, cream cheese, appetizer, keto