Cream Cheese Bacon Poppers!
Easy appetizer. Perfect tailgating treat. Tapas night tidbit.
Saturday afternoon snack!
These little nuggets of goodness have it ALL going on.
I have never been one to deep fry things at home. Now that I am also gluten free, breaded fried poppers are out of the question.
So I was super excited to have these delicious Cream Cheese Bacon Poppers at my friend Jen’s house this summer.
Warning! Once you see how easy they are to make, you’ll be a popper addict.
Here’s what you need:
Mini Peppers, Cream Cheese, and Bacon
Preheat the oven to 375 degrees.
I have thick cut bacon because I’m sick of the skimpy, whimpy bacon that falls apart when you take it out of the package. Pick the bacon of your choice and place about 6 strips on a parchment lined baking tray.
Make an extra strip if you’re a bacon snacker. Know thyself.
Cook the bacon at 375° for about 10 minutes until it is at least half-way done.
It should still be pliable and not totally crispy and browned as it will continue to cook on the poppers later.
While the bacon cooks, prepare your cute little peppers.
I have about 10 of these little multi colored sweet peppers. They’re not spicy or hot at all and have great flavor.
Plus they’re cute!
Perfect for kiddos who, once the peppers are prepared, can help you make these poppers.
Cut the peppers in half and use a sharp knife to remove the seeds and inner membranes. I leave the little stem on so the filling doesn’t fall out. You can eat the stem or pick it off once they’re cooked.
Cut a slice of cream cheese (or use the cream cheese in a tub) and stuff it into each pepper half.
Place the stuffed peppers on a parchment lined baking tray.
Cut the bacon strips into small pieces and top each pepper popper with a piece of bacon.
Give each bacon piece a little press into the cream cheese so it sticks.
Return the tray to the oven and cook for 10-15 minutes more, until the peppers are soft and the bacon is crispy.
Put them on a plate and watch them disappear!
Pop! Pop! Away they go.
This is my new favorite appetizer/party finger food.
I’m guessing these would be extra good cooked on a grill for a little roasted pepper action. If you like things spicy, feel free to make a few with jalapeño peppers for a real POP!
Here’s the recipe – from Jennifer Gerth