A week before the Baptism I had my mother over for lunch. On the way over she stopped and picked up a few veggies for a salad. As I was telling her I was looking for one or two more appetizers she noticed a great recipe listed on the back of the package of Mini Sweet Peppers! After looking at the ingredients I knew these would be a hit with everyone. These last-minute appetizers ended up being the favorite appetizer and I will definitely be making these again!

Stuffed Mini Sweet Bell Peppers

Ingredients:

14-16 Bailey’s Sweet Mini-Peppers, halved
1 pckg (8 oz) cream cheese, softened
1 cup (4 oz) shredded sharp cheddar
1 cup (4 oz) shredded Monterrey jack cheese
6 oz hot pork sausage, browned and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1/2 cup dry bread crumbs

Instructions:

In mixing bowl, combine cheeses, bacon, and seasonings. Mix well. With spoon, fill each pepper half. Roll in bread crumbs. Place in a greased 15x10x1 inch pan. Bake uncovered at 350 degrees F for 20 minutes.

For a lower calorie version, use low fat cheese and sausage. For a spicy stuffing, add 1 minced jalapeno or habanero pepper to mix. I’ve found that there is enough stuffing to actually make two batches, and I tend to over stuff!

Source: Bailey Farms, Inc.

 

 

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