Description
We love jalapeno poppers at our house. And of course we love bacon and cheese. I spied a nice bag of assorted sweet peppers at the store and decided that they would be perfect for this recipe.
Ingredients
- 12 whole Small Sweet Peppers
- ½ pounds Sausage, Browned And Drained
- 4 ounces, weight Cream Cheese (softened At Room Temperature)
- 6 strips Bacon, Cut In Half At The Center (this Will Give You 12 Pieces)
Preparation
Preheat oven to 350 F and spray a baking sheet lightly with cooking spray.
Wash and prepare your peppers by cutting the top off and making a slice down one side so that you can carefully open them up and scoop out the seeds (discard the seeds). Set peppers aside.
Put the browned and drained sausage into a bowl with the cream cheese. Stir until well mixed. Spoon this mixture into each of the 12 peppers. Wrap each pepper with a piece of the bacon and secure with a toothpick.
Place peppers on the baking sheet with the bacon “seams” on the bottom. Bake for 25-30 minutes or until the bacon starts to crisp. Remove from heat and place in a container for transport!
