Description
Bacon wrapped stuffed peppers poppers are packed with cheesy goodness. Crispy bacon makes these appetizers the perfect bite.
Ingredients
Scale
- 1 pound of mini pepper poppers (about 15–18 peppers)
- 12 ounces thin cut bacon
- 8 ounces cream cheese
- 1 teaspoon granulated garlic powder
- 1/4 red onion, minced (about 1/3 cup)
- 1/3 cup minced mini pepper from top pieces cut off pepper
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon black pepper
- 1 cup grated cheddar cheese
Instructions
- Soften the cream cheese to room temperature.
- Slice the top third off each pepper. Scoop out the seeds and membrane of each and discard.
- Par-cook the bacon slices and pat dry.
- In a small bowl, combine the cream cheese with the garlic powder, minced red onion, minced mini peppers, Old Bay seasoning, black pepper and cheddar cheese and mix well.
- Use a small spoon to spoon the cream cheese mixture into each pepper. Pack it in to fill any voids.
- To wrap each pepper, beginning at the stem end, wind the bacon around the pepper pulling slightly and overlapping the bacon by 1/2 inch. Secure the bacon with a toothpick.
- Refrigerate the poppers for at least 30 minutes to firm up.
- When ready to cook the poppers, preheat the grill to medium high. (Or the smoker to 375° F). Cook the peppers on a perforated grill tray for 20-25 minutes or until the cheese is bubbly and the bacon is crispy.
- Serve warm.
Nutrition
- Serving Size: 1 popper
