Do you love jalapeño poppers, but notice that the heat level can be unpredictable? Especially if you’ve ever eaten poppers made from scratch, those tend to be all over the board.
And I don’t know if you’ve ever cooked with fresh jalapeño, but it’s not my favorite thing. I’m always paranoid I’ll forget that their deadly juice is on my fingers and do something stupid like rub my eyes, or go to the bathroom. Ouch!
We’ve been eating those cute little mini sweet bell peppers for years. Then one day while trying to decide what to make for a party, it dawned on me… SWEET PEPPER POPPERS!
They have almost the exact same shape as a jalapeño pepper, just with a sweet flavor instead of a spicy flavor. Then if you stuff them with cream cheese and wrap them in bacon, oh man! I love that the veggie cream cheese adds all kinds of flavor to these as well. Not to mention the fact that there are only 3 ingredients in these little nuggets of deliciousness makes them a breeze to whip up.
The only problem I had when I took them to the party, was that they went way too quickly and I wish I had made more. I kept hearing everyone say how jalapeño poppers can sometimes be just too spicy for them. So these are sure to please everyone in the crowd.
How to Make Bacon Wrapped Sweet Pepper Poppers
Ingredients
8 Oz Veggie Cream Cheese
16 Oz Mixed Baby Sweet Bell Peppers
12 Oz Package Raw Bacon
Directions
1. Preheat oven to 400°.
2. Cut the tops off the peppers, then slice them lengthwise.
3. Using your fingers, gently pull out the white membranes in the peppers and scrape the seeds out.
4. With a small butter knife, spread the veggie cream cheese on the inside of the peppers filling to right about the top of the pepper.
5. Take the plastic off your package of bacon, and while still on the cardboard part cut all the bacon in half
6. Wrap each pepper with a half slice of bacon. You shouldn’t need to use a toothpick to keep them closed, but you can if you want.
7. Line a 9×13 baking pan with foil, and put the raw bacon wrapped stuffed sweet peppers on the foil.
8. Start checking on them after 25 minutes, but they’ll likely take longer, if not twice that amount of time, depending on the thickness of your bacon.
9. Don’t be impatient, you want the bacon to get nice and crispy, and almost start to caramelize in its own juices. Nobody likes soggy bacon!
Now plate them up, and watch them disappear.
Save RecipeIngredients
- 8 Oz Veggie Cream Cheese
- 16 Oz Bag Mixed Baby Sweet Bell Peppers
- 12 Oz Package Raw Bacon
Instructions
- Preheat oven to 400°.
- Cut the tops off the peppers, then slice them lengthwise.
- Using your fingers, gently pull out the white membranes in the peppers and scrape the seeds out.
- With a small butter knife, spread the veggie cream cheese on the inside of the peppers filling to right about the top of the pepper.
- Take the plastic off your package of bacon, and while still on the cardboard part cut all the bacon in half
- Wrap each pepper with a half slice of bacon. You shouldn't need to use a toothpick to keep them closed, but you can if you want.
- Line a 9x13 baking pan with foil, and put the raw bacon wrapped stuffed sweet peppers on the foil.
- Start checking on them after 25 minutes, but they'll likely take longer, if not twice that amount of time, depending on the thickness of your bacon.
- Don't be impatient, you want the bacon to get nice and crispy, and almost start to caramelize in its own juices. Nobody likes soggy bacon!
Tools I used to make these:
This fun little gadget makes it easy to core the peppers.
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