Description
Mini bell peppers stuffed with cream cheese, wrapped in bacon, and grilled until tender and crisp.
Ingredients
Scale
- 12 mini sweet peppers
- 4 ounces cream cheese, softened
- 2 ounces shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 12 slices thin-cut bacon
- 1 tablespoon olive oil
Instructions
- Preheat your grill to medium heat.
- Wash and dry the mini peppers. Slice each pepper in half lengthwise and remove the seeds and membranes.
- In a small bowl, combine the softened cream cheese, cheddar cheese, and garlic powder. Mix well.
- Spoon about 1 teaspoon of the cheese mixture into each pepper half.
- Wrap one slice of bacon around the center of each stuffed pepper half, securing the filling. You may need a toothpick to hold the bacon in place if necessary.
- Brush the peppers lightly with olive oil.
- 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.
Notes
- If you prefer not to use toothpicks, wrap the bacon tightly and place the peppers seam-side down first on the grill.
- You can substitute Monterey Jack or pepper jack cheese for cheddar.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 pieces
- Calories: 110
- Sugar: 1
- Sodium: 250
- Fat: 9
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 5
- Cholesterol: 30
Keywords: grilled peppers, bacon wrapped, stuffed peppers, cream cheese filling, appetizer, party food