Description
Mini sweet bell peppers stuffed with a spicy, cheesy, bacon-y filling and topped with chopped tomatoes, cilantro and lime are perfect for a quick pop-in-your-mouth, no-utensils-needed appetizer!
Ingredients
Scale
- 1 pound mixed mini peppers, top, core and seeds removed and cut in half
- 6 strips bacon, diced and cooked until crisp
- One 8-ounce package cream cheese, at room temperature
- 1/4 cup sour cream
- 1–1/2 ounces (about 1/3 cup) shredded sharp cheddar cheese
- 2–1/2 ounces (heaping 1/2 cup) shredded Pepper Jack cheese
- 2 garlic cloves, finely minced
- 1/4 teaspoon smoked sweet paprika
- Pinch of cayenne, to taste
- Kosher salt and freshly ground black pepper
TOMATO-CILANTRO COMPOTE:
- 1 cup chopped cherry tomatoes
- 2 tablespoons finely chopped cilantro
- Juice of 1 lime
Instructions
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
- Combine the cream cheese and sour cream in a medium mixing bowl and stir together to combine. Add the cooked bacon, cheeses, minced garlic, paprika, cayenne and salt and pepper to taste. Spoon the filling into the peppers; you should have enough to fill all the peppers if you don’t overstuff. Lay the stuffed mini peppers on the baking sheet. Bake for 11 to 13 minutes, until the filling is warmed through and the cheese is melted.
- In the meantime, make the Tomato-Cilantro Compote by combining all the ingredients. Season with salt and pepper to taste. Set aside to marinate while the peppers cook.
- When the peppers are done, top with a spoonful of the drained tomato-cilantro compote and serve.
- Category: Appetizers