These stuffed scaled down peppers are SO incredibly great and simple to make! I'm generally on the chase for hors d'oeuvres that can be made early and simple to take to a social occasion. Also, this one gets the job done perfectly.
They help me to remember a jalapeño popper just not as fiery, and with all the more a fresh and invigorating crunch.
I don't have the foggiest idea whether you've at any point attempted these gentle little peppers, yet they are excessively advantageous, sound and fun! I've seen numerous approaches to stuff them, however I love this basic 5 fixing formula since it's simple and unquestionably not missing any flavor.
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- 1 large bag sweet mini peppers (I buy the 2 pound bag)
- 2 (8 ounce) packages cream cheese
- 1 package of bacon (cooked and chopped)
- 2-3 jalapeños (finely diced)
- 1 1/2 cups shredded sharp cheddar or pepper jack cheese
INSTRUCTIONS
- Remove the cream cheese from the fridge and let it sit at room temperature for about 30-45 minutes. This will make it easier to mix with the other ingredients later.
- Meanwhile, cook the bacon until it’s crispy. I prefer to cook mine in the oven set at 375-degrees on a foil-lined baking sheet for about 20 minutes (flip it halfway through).
- While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds. You can also take this time to finely dice the jalapeños and shred the cheese if you haven’t already.
- Once the bacon is done and cooled a bit, use a large knife to chop it into small bits. Or, you can use REAL Bacon Bits found at your grocery store.
- In a medium to a large bowl, use a spoon to mix together all of your ingredients except for the mini peppers.
Source : bit.ly/2LWgNCS
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