This delightful dish combines rich, smoky, and creamy flavors with a crisp texture. These stuffed peppers can be enjoyed cold just as much as they can be enjoyed warm!
Ingredients
- 6 sweet Italian peppers
- 8 ounces softened cream cheese
- 2 tsp garlic salt
- 1 tsp Italian seasoning
- 1 small onion, diced and caramelized
- 5 pieces bacon, cooked and crumbled
- ½ cup shredded Colby Jack cheese
Directions
- Preheat your oven to 400 F, prepare a baking sheet by covering it with aluminum foil or parchment paper, set aside.
- Dice your onion and begin to sauté it until it reaches a caramelized state, set aside.
- Cut the sweet Italian Peppers in half the long ways and remove the seeds. Place the peppers on your prepared baking sheet.
- In a large bowl, mix together the cream cheese and spices until it’s light and fluffy. An electric mixer works great!
- Add in the caramelized onion, crumbled bacon, and Colby Jack cheese and mix until well combined.
- Fill each pepper with the cream cheese filling. Add enough filling to fill each pepper. You may have leftover filling. It will keep in the fridge for up to 3 days if you’d like to make more peppers.
- Bake peppers for 25-30 minutes or until the peppers have softened to your liking. If you prefer a pepper that isn’t as soft, simply remove the peppers from the oven earlier.