- 14-16 peppers – I used a combination of sweet peppers and jalapenos
- 12 oz. cream cheese
- 4 slices bacon
- 1 cup shredded cheddar cheese
- 1 bunch green onions
- 1 tsp. Tony Chachere’s Seasoning
Chop and fry the bacon until crisp. Set aside on paper towels to drain excess fat. Combine the cream cheese, shredded cheddar, chopped green onion, drained bacon, and Tony Chachere’s seasoning until smooth. Cut peppers in half, removing excess seeds and ribs. (I remove the seeds and ribs from the jalapenos so I don’t burn my face off, but I remove them from the sweet peppers as well so there is more room for cheese.)
Fill each halved pepper to the edge, going back once everything is filled and topping off with any extra mixture. Place on a foil lined cookie sheet.
Set your oven to broil and cook for 5-8 minutes. You have to keep an eye on these. Every broiler is different and 1 minute can change everything.
Serve hot or cold. A great appetizer or snack!
Wine Pairing Suggestion
Apothic Pinot Noir