Jalapeno garlic cream cheese and bacon stuffed sweet peppers

Ingredients:

12 baby bell peppers cut lengthwise and seeded

2 teaspoons olive oil

8 oz package jalapeno cream cheese (if you don't like spicy you can use regular cream cheese) 

2 stalks green onion finely chopped

1 clove garlic minced

½ teaspoon salt

1 teaspoon sriracha

Ground black pepper

1 tbsp bacon pieces

Shredded cheese (I used Colby Jack)

Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.

While the peppers are roasting, prepare your stuffing. Place the cream cheese, garlic, salt, sriracha and black pepper in a bowl and mix until creamy. Add the green onion and bacon. Fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.

Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. Sprinkled with shredded cheese.  Bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).

Stuffed sweet pepper and bacon dip

Review by Lyndee.

My friend Bob makes these delicious stuffed sweet peppers and now has turned it into a dip that is to die for! 

Ingredients:

1 (8 oz) pkg cream cheese

½ cup sour cream

½ cup mayo

½ cup monterrey jack

1 cup sharp cheddar

Pinch of basil

A couple pinches of parsley

1 tsp onion powder

1 ½ tsp garlic powder

3-4 dashes Worcestershire sauce

¼ tsp cayenne

½ lb cooked, crumbled bacon (1/2 in dip, 1/2 as garnish on top)

½ sleeve crumbled ritz crackers

10 small sweet peppers, roasted, seeded, skinned and diced

2 tbsp salsa verde

Mix all ingredients except bacon and crackers.  Add ½ the bacon.  Top with crushed crackers.  Top that with the rest of the bacon crumbles.  Bake at 350 for 20 minutes.  Serve warm with crackers, corn or tortilla chips. 

This dip is seriously amazing.  Much less work than stuffing peppers and wrapping in bacon but all the flavor and then some.  

Bacon wrapped stuffed sweet peppers

Review by Lyndee:

My friend Bob is one of the best cooks I know.  The recipe he came up with for these stuffed peppers was to die for! I usually don’t even like peppers but I could’ve eaten this entire batch. 

Ingredients:

1 pkg cream cheese

1 lb bacon

16 mini sweet peppers

1 tbsp of fresh parsley

1 tbsp of fresh basil

2 garlic cloves

1 teaspoon of Worcestershire

pinch of salt and

big pinch of cracked black pepper

Mix all ingredients together except for peppers and bacon.  Slice peppers open, scoop out and then stuff with the cream cheese mixture.  Wrap with a piece of bacon.  Cook at 425 for 25 minutes.  Turn oven off and let sit for another 25 minutes.  Serve.