Bacon & Pepperoncini Stuffed Sweet Peppers

bacon & pepperoncini stuffed sweet peppers

Years ago, one of my dear freinds introduced me to one of my favorite appetizers – bacon and cream cheese stuffed pepperoncinis. Seriously amazing – I mean, drool inducing good. My mouth is watering just thinking about them.

Of course, they’re not the healthiest thing ever. I mean, bacon. Full fat cream cheese.

So I set out to make a healthier version. I used low fat cream cheese. Turkey bacon – just enough to get the bacon flavor. And instead of stuffing the mixture into pepperoncinis (which is pretty time consuming, I might add), I added the pepperoncinis to the cream cheese – then put all of it into a crisp, mini sweet pepper.

If you’re looking for an appetizer that’s sure to impress, you need to make stuffed sweet peppers. Or make them and put them in your fridge – they’re a nice little bite when you’re craving an afternoon (or late night) snack.

Bacon & Pepperoncini Stuffed Sweet Peppers

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 20 filled peppers

Serving Size: 2 peppers

Gather

2 teaspoons olive oil
2 slices turkey bacon, chopped
1 cup chopped red bell pepper
2 green onions, diced
10 pepperoncini peppers, stems removed and roughly chopped
4 ounces light cream cheese
20 mini sweet bell peppers

Step by Step

  1. Wash and cut the stems off the mini bell peppers and set aside.
  2. In a non stick skillet, heat the olive oil.
  3. Add the turkey bacon and saute for a few minutes until it starts to crisp.
  4. Throw the green onions and chopped red bell pepper in with the bacon and continue to saute until the peppers are softened.
  5. Scrape the bacon/onion/bell pepper into the bowl of a food processor and pulse a few times.
  6. Add the cream cheese and pepperoncinis to the food processor and pulse till combined. If the mixture is too thick, add a little juice from the pepperoncini jar.
  7. Spoon the cream cheese mixture into a zip top bag.
  8. Snip off a tiny piece of one corner of the bag.
  9. Fill the cavity of each mini pepper with the cream cheese mixture.
  10. Chill the filled peppers until ready to serve, or at least an hour.

Nutrition

WW PP 2; Calories 87; Total Fat 1.2g; Trans Fat 0.0g; Cholesterol 3mg; Sodium 367mg; Total Carbohydrates 14.4g; Dietary Fiber 2.3g; Sugars 7.5g; Protein 4.7g

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