Cream cheese, bacon and peppers, it doesn't get much better than that! I like to do a mix of sweet and hot peppers when making this recipe to accommodate everyone. My favorite are the large sweet Italian peppers, when they have been roasted they have a nice smoky flavor.
Prep Time: 10 Minutes | Cook Time: 25 Minutes
Ingredients
1 lb. peppers (Any pepper that can be stuffed will work, we typically use Jalapenos or sweet Italian peppers)
8 oz cream cheese, softened
1 tsp garlic powder
6 green onions, chopped
8 slices of bacon, cooked and crumbled (I just do the bacon in the oven)
1/2 cup Monterey jack
1/2 cup cheddar
Directions
Parchment paper oven sheet and preheat oven to 350
Cut tops off peppers and slice down the middle (remove as many seeds/rinds as you'd like for spice, if using spicy peppers)
Combine ingredients in a bowl, minus the cheddar
Spoon into the peppers
Sprinkle cheddar on top
Bake 20-25 minutes