Cream cheese stuffed peppers are easy to make, easy to travel with and wonderful to eat at room temperature. This platter can be made all summer long for each red, white and blue holiday! The dish also accommodates those who eat meat and those who don’t. With or without the bacon, these peppers are delish! —Tina Martino, Hewitt, New Jersey
Ingredients
- 24 miniature sweet red peppers
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 24 bacon strips, halved lengthwise
- 2 slices white cheddar cheese
- 1 jar (9-1/2 ounces) pitted Greek olives, drained
- Crushed red pepper flakes, optional
Directions
- Preheat oven 400°. Cut miniature peppers in half lengthwise and remove seeds; set aside. In a small bowl, beat cream cheese and Parmesan cheese until blended. Spoon into pepper halves. Cut bacon in half lengthwise. Wrap a half-strip of bacon around 24 pepper halves; place in a greased 15x10x1-in. baking pan. Place unwrapped pepper havles in another 15x10x1-in. baking pan.
- Bake until bacon is cooked and filling is bubbly, 25-30 minutes. Meanwhile, using a star cookie cutter, cut stars out of cheese slices. Arrange peppers, olives and cheese stars on a serving platter to resemble an American flag. If desired, sprinkle bacon-wrapped peppers with red pepper flakes.
Hetal Vasavada
With a background in recipe development and a passion for storytelling, Hetal creates approachable yet innovative recipes.
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