Ladies and gents…your new favourite appetizer.
Last night I watched the Season 3 premiere of the show Mistresses – OMG did you see it? This show is my guilty pleasure. Four BFF’s who one after another find themselves in the most unlikely of predicaments and you just have to watch to see what will happen next. You’ll laugh, you’ll cry, you’ll wish Joss was your sister and Harry was your friend from down under. 😉
A glass of wine was a must but these mini stuffed peppers were the perfect nibble to enjoy during the show. What I love about these little guys is that they’re a healthier spin on a jalapeno popper which is usually deep-fried.
The sweet mini peppers are not spicy at all so they make a great appetizer to serve at parties where taste buds may vary. (I did add in a few jalapeno peppers as well for a bit of spice).
Filled with a mixture of cream cheese, crisp turkey bacon bits, aged cheddar, a touch of fiery chipotle seasoning, and topped with golden Panko, these mini stuffed peppers will definitely please any crowd.
If you can’t find these sweet mini peppers at your local grocer, you could also try wedges of bell peppers. You may have to increase the cooking time as the flesh of bell peppers is thicker than these smaller peppers.
While the cheese filling comes together quite quickly, there is some time involved to prepare the peppers, especially if you’re doing up the whole bag. But, it goes quick once you find a groove and still simple enough that you can put on an episode of Mistresses that you may have missed.
- 1.5lb bag (approx. 30) sweet mini peppers, rinsed, cut in half lengthwise and seed removed
- 8 ounces of light cream cheese, cut into cubes, room temperature
- 1/2 cup fat-free plain greek yogurt
- 8 slices of turkey bacon, cooked crisp and chopped into bacon bit size
- 1 cup of shredded cheddar cheese
- 1/8 tsp of chipotle chili pepper seasoning
- 2 tbsp dry parsley
- 1/2 cup panko bread brumbs
- Preheat oven to 425F.
- In a medium bowl combine cream cheese, yogurt, turkey bacon, cheddar cheese, chipotle seasoning and parsley. Mix until well combined.
- Using a small spoon or butter knife, scoops a generous amount of the filling into each pepper half. Lay evenly on cookie sheet(s).
- Sprinkle panko breadcrumbs over filled peppers.
- Bake for approx. 25-30 minutes, rotating pan, until peppers have softened and tops are golden.
- I've found a tiny spoon when scraped along the inside of the pepper does a great job of removing seeds.
- Use some jalapeno peppers for extra heat!