Look no further for the appetizer that can’t be beat; you’ve found our Bacon Wrapped Stuffed Peppers! This outrageously delicious finger food wraps delectable sweet peppers in mouthwatering bacon and stuffs it with an irresistible cream cheese mixture. Just make sure to grab one before you serve because these will fly off the plate!

Bacon Wrapped Stuffed Peppers

Ingredients you will need:

  • 1 bag sweet mini peppers, large ones seeded as shown, small ones fine dice
  • 1/2 large green pepper
  • 12 oz. whipped cream cheese
  • 8 oz. sharp cheddar cheese, fine dice
  • 4 oz. sugar
  • 3 tablespoons season salt
  • 1/2 sweet onion, fine dice
  • 1 lb. bacon

Bake 1 lb. bacon at 350 degrees until half done. Remove from heat. Take sweet mini peppers and lay flat. Cut peppers side to side and down the center without taking peppers apart. Reach in peppers and remove seeds and membrane.

Cutting sweet peppers with Rada Peeling Paring

With smaller peppers, cut top off and then cut crosswise. Dice finely.

Chopping sweet peppers for stuffing

Dice 1/2 large green pepper.

Cutting green pepper for stuffing

Finely dice 1/2 sweet onion. Add onion, green pepper, and finely diced smaller peppers to mixing bowl.

Adding onion to stuffing mixture

Finely dice 8 oz. sharp cheddar cheese. Add diced cheese to vegetables.

Slicing cheddar cheese with Rada Cheese Knife

Add 12 oz. whipped cream cheese, 4 oz. sugar, and 3 tablespoons season salt.

Adding sugar to mixture

Mix thoroughly.

Strring mixture with Rada Spatula

Fill cut pepper with cheese mixture.

Adding stuffing to pepper

Wrap cheese-filled peppers with bacon. Bake at 350-400 degrees until bacon is crisp.

Wrapping pepper with bacon

Serve and enjoy! Your friends and family are going to love it.

Chef Ted with completed Bacon Wrapped Stuffed Peppers

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Bacon Wrapped Stuffed Peppers Video Recipe

Bacon Wrapped Stuffed Peppers Video Transcript

Hi, I’m Chef Ted and I’m here at the Rada Cutlery kitchen, and today we are going to do some Bacon Wrapped Stuffed Mini Peppers. What I like to do is take the Peeling Paring Knife and I try to find where the pepper’s going to lay so it doesn’t roll around on you. Cut in, not all the way through but from side to side. Down the center of it so it kind of opens up like two doors. I cut it free so it opens up, I reach in, and because I cut all the way through, it comes out fairly easy. You try to get all the seeds out of it.

With the ones that I’m not stuffing and will be using as part of the stuffing itself, I just cut the whole top off. When you do that you can see where the membrane is, and I just cut alongside it. Then you just trim it real quick and easy. What I’m going to do is take these and do a real fine dice on them with the chef knife. Then I’m going to add a little bit of green pepper for color variety, a little flavor difference.

I’m going to cut up a little sweet onion, chopping it really fine as well. Half an onion ought to be enough for this. Now I’m going to take the Cheese Slicer. Just walk through some extra sharp cheddar cheese. Sharp, crumbly cheddar to add in with the vegetables over here. Now I’m going to add some whipped cream cheese using the spatula over here. Then I’m going to add just a little bit of sugar. As far as seasonings go, you can use salt, pepper, always use a little onion powder, a little garlic powder, I use season salt because it has a little of everything in it already.

What I did beforehand was take one of the Rectangular Baker stoneware dishes and halfway cooked up the bacon so it’s pliable, that’s the important part. Then we’re going to fill them up really good. Take the bacon and wrap them. Now we’re going to put them in the oven heated to 350 to 400 degrees until the bacon is good and crisp.

Now they’re out of the oven, so there you have it. Bacon Wrapped Stuffed Mini Sweet Peppers.

End of Video Transcript