Stuffed Mini Peppers

Stuffed Mini Peppers

The idea for these stuffed mini peppers was born when I served my family jalapeño poppers. The poppers were delicious, but they were very spicy, and two of us had a hard time dealing with the heat. So I decided to make the exact same dish, using mild mini bell peppers. We loved these stuffed mini peppers! I mean, what’s not to like? The peppers themselves are delicious when baked, and the melted cheddar/crisp bacon combination is incredible.

Stuffed Mini Peppers
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Appetizer, Gluten-Free, Low-Carb, Primal, Sides
Yield: 12 servings
Ingredients
  • Olive oil spray (Whole Foods has one with no additives)
  • 4 oz smoked cheddar
  • 12 mini bell peppers, halved lengthwise and seeded
  • 12 bacon slices, halved crosswise
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with foil and fit it with a wire rack. Lightly spray the wire rack with olive oil.
  2. Cut the cheddar into 24 strips and use them to stuff the mini pepper halves.
  3. Wrap the bacon pieces around the stuffed peppers. Arrange, cheese side up, on the wire rack. Lightly spray the peppers with olive oil.
  4. Bake until cheese is melted and lightly browned and bacon is crisp, about 25 minutes. Serve immediately.
Nutrition Per Serving
Serving size: 2 stuffed pepper halves; Calories: 67; Fat: 5g; Carbohydrates: 2g; Sugar: 1g; Sodium: 138mg; Fiber: 0g; Protein: 4g

Stuffed Mini Peppers

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