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Instructions |
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Remove the cream cheese from the fridge and let it
sit at room temperature for about 30 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 half way through).
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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 jalapenos
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.
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In a medium to large bowl, use a spoon to mix
together all of your ingredients except for the
mini peppers.
Use a small spoon or mini spatula to stuff the
mini peppers with the mixture.
That's it! Enjoy.
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To make this appetizer even easier, you can use
bacon bits instead of cooking and chopping your
own.
This recipe is actually pretty mild. If you'd like
to make it a little spicier, consider keeping some
of the jalapeño seeds in the mixture.
Chives or green onions are also a nice addition to
this recipe. I leave them out because my family
doesn't like them.
If you have the time, the sweet mini peppers are
even better grilled for a few minutes before they
are stuffed.
This recipe can be made the night before so that
there's less stress the day you're ready to party.
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Originally Submitted
2/1/2022
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 Recipe "Pin It")
