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Pepper Bombs
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 36 peppers
Ingredients
- 1 lb mini sweet peppers about 18 peppers, sliced in half lengthwise, ribs and seeds removed
- 8 oz cream cheese
- 8 oz extra sharp cheddar grated
- 4 cloves of garlic minced
- 4 scallions green onions, sliced thinly
- 1 tablespoon Sriracha
- Kosher salt to taste (about 1/2 teaspoon)
- 8 slices thick cut bacon cut into 5 pieces each
- 1/4 cup barbecue sauce
Instructions
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Preheat your oven to 375 degrees F.
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Mix together cream cheese, cheddar cheese, garlic, scallions, and Sriracha, making sure to incorporate everything, but not over-mixing. (If you over-mix, the cheese breaks in the oven and doesn't stay put as well.)
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Spoon cream cheese mixture into pepper halves, and place them on a baking sheet. Sprinkle the tops with kosher salt.
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Lay a piece of bacon on each pepper and gently press it down into the cream cheese mixture so it stays in place. Then lightly brush on the barbecue sauce over the bacon.
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Bake for 45 minutes, or until bacon is crisp and peppers are soft. Serve immediately.
Recipe Notes
It's best to use a block of cream cheese for this and not the spreadable stuff in a tub. It has a different consistency and more ingredients so it doesn't stay in place in the oven.
It's also best to use a block of cheese and grate it yourself. Pre-shredded cheese has cellulose in it to keep it from clumping, but that messes with the texture of the filling here!
I used Stubb's Sweet Heat barbecue sauce in this recipe. You can use your favorite sauce in this recipe, or grab some Stubb's (the Sweet Heat flavor is gluten free).