Ingredients:
10 sweet peppers (such as mini bell peppers)
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
Optional: Bacon slices (for wrapping)
Instructions:
Preheat the oven: Preheat your oven to 375°F (190°C).
Prepare the sweet peppers: Cut the sweet peppers in half lengthwise and remove the seeds and membranes. If you’re using mini bell peppers, you can leave them whole or cut them in half, depending on your preference.
Prepare the filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until well combined.
Fill the peppers: Using a spoon or a piping bag, fill each sweet pepper half with the cream cheese mixture.
Optional: Wrap with bacon – If you like, you can wrap each filled pepper with a slice of bacon. This adds extra flavor and a crispy texture.
Bake: Place the filled sweet peppers on a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes or until the peppers are tender, and the filling is hot and bubbly.
Broil (optional): If you want to crisp up the bacon or give the tops a golden finish, you can broil the poppers for an additional 1-2 minutes, keeping a close eye to prevent burning.
Serve: Allow the poppers to cool slightly before serving. They can be enjoyed warm as an appetizer or snack.
Feel free to customize this recipe based on your preferences. You can add other ingredients like diced jalapeños for some heat or experiment with different cheeses. Enjoy your keto sweet pepper poppers!
