Stuffed Peppers

Stuffed Peppers

Simple to make, Festive, and Delicious! Perfect for Holiday appetizer.

Stuffed Peppers
By David De Jong

½ – ¾ lb. Mini Bell Peppers (1 bag is about 1 lb.)
½ lb. Bacon (I precut frozen bacon into ¼” bits then fry that, pulling them apart as they thaw.)
½ – ¾ Cup Shredded Cheese of your choice (I used Cheddar/Jack)
Preheat oven 350
Wash and drain peppers allowing them to dry.
Fry bacon bits, Remove from pan and set aside in a bowl to cool.
Pull off/cut stems and remove seeds from peppers.
Hand stuff a pinch of bacon into each pepper half. (As you do this the pepper gets coated in bacon grease).
Add pinch of shredded cheese over bacon.
Lay in baking pan/sheet.
Bake, uncovered, at 350 for 15-20 minutes.

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