Pepper Poppers

Don't you just love those little mini sweet peppers? They are SO cute and it seemed to me that they were crying out to be stuffed with a tasty cream cheese mixture... I didn't fry these, and opted to bake instead and they were SOOO good. It's a fun late night snack, a great party food, and all around tasty treat.

I used both mini sweet peppers and threw in a few jalapenos to liven things up a bit. The jalapenos aren't very spicy but they do add a great dimension of flavor. Use whatever you like best.

Start by halving the peppers and removing any seeds or membranes. I love all the colors!



For the filling, combine the cream cheese, cheddar



bacon and seasoning and stir until well combined.



Now stuff a spoonful of filling in each pepper half



and place them on a large baking sheet.



Dip the peppers, filling side down, in a bowl full of panko and push them down a bit so that the panko sticks.



Then return them to the baking sheet



and bake for 20 minutes until hot and bubbly. Then get ready for the fiesta!



One year ago: Chocolate Banana Cake
Two years ago: Sesame Pork Tenderloin
Three years ago: Southwestern Pot Pie

Find more great ideas at Cast Party Wednesday, What's Cooking Wednesday, Recipe Roundup, It's a Keeper, Full Plate Thursday, Pennywise Platter, Bake with Bizzy, Foodie Friday, Food on Fridays, Friday Food, Feed Your Soul.

Pepper Poppers

10 mini sweet peppers or jalapeno peppers
1 - 8 oz. package cream cheese, softened
1 cup shredded cheddar cheese
3 slices bacon, cooked and chopped
2 tsp. cajun seasoning
1 cup panko

Cut the peppers in half and remove any seeds or membranes. Place the panko in a small bowl. Combine the cream cheese, cheddar, bacon and seasoning and stir well. Stuff each pepper half with the filling, then place filling side down in the panko. Press slightly to make the panko adhere to the filling. Place peppers on a large baking sheet and bake at 375 for 20 minutes. Serves 5-6 as an appetizer.