About
It’s a quick and easy appetizer great for any occasion, whether serving guests, bringing a dish to a potluck, or enjoying a weekend evening with your family. It features a creamy mixture of seasoned cream cheese, fresh dill, and chives, topped with crispy bacon and melted Cheddar cheese, then baked to perfection, makes an irresistible and savoury appetizer.
Serves: 4 – 6 people (16 stuffed peppers)
Cook time: 40 min
Difficulty: easy
Ingredients
- 8 mini sweet peppers
- 3 slices bacon, cooked
- 230g cream cheese
- 50g Cheddar cheese, grated
- Handful of dill
- Handful of chives
- Salt
- Pepper
Step-by-step
1
Take the cream cheese out of the refrigerator an hour before use to allow it to reach room temperature. You can use any type of cream cheese; I used Philadelphia Light.
2
Finely chop the dill and chives, then add them to the cream cheese. Season with salt and pepper.
3
Mix thoroughly until all ingredients are well combined, then set aside.
4
Prepare the peppers by cutting them in half and removing the seeds.
5
Chop the bacon and set it aside.
6
Fill the peppers with the cream cheese mixture, then sprinkle with chopped bacon, and finally top with grated Cheddar cheese.
7
Place in a preheated oven at 400°F (200°C) and bake for 15 minutes.
8
Garnish with chopped dill before serving.
Easy and tasty!
Flavorjazz 
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