Appetizer: United States – Mini Pepper Poppers with Bacon and Lime

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

24 mini sweet peppers
8 oz (225 g) cream cheese, softened
3 / 4 cup (75 g) shredded cheddar
1 / 3 cup (35 g) cooked bacon, crumbled
1 tsp (5 ml) lime zest
1 tbsp (15 ml) chopped cilantro (optional)
Salt to taste
Black pepper to taste

Show original ingredient measurements

24 mini sweet peppers
8 oz / 225 g cream cheese, softened
3 / 4 cup (75 g) shredded cheddar
1 / 3 cup (35 g) cooked bacon, crumbled
1 tsp lime zest
1 tbsp (15 ml) chopped cilantro (optional)
Salt to taste
Black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Halve mini peppers lengthwise and remove seeds.
2. Mix cream cheese, cheddar, half the crumbled bacon, lime zest, cilantro, salt and pepper.
3. Spoon filling into each pepper half and place on a baking sheet.
4. Top each stuffed pepper with remaining bacon.
5. Bake 12–15 minutes until filling is set and peppers are tender. Serve warm.