Thursday, July 7, 2016

Sweet Pepper Poppers

These simple and flavorful Sweet Pepper Poppers are a perfect for game day, lunch time, or even a holiday get together!

These poppers are addictive! The have it all going on - sweet, salty, spicy, creamy, a little crisp... They are a perfect bite. Not only are these poppers a delicious appetizer, they are perfect paired with a salad for lunch! These would be adorable to bring for a Christmas or game day party!

When I first set out to make these poppers, I intended on including bacon. I changed my mind at last second to just skip frying up some bacon and just make these vegetarian. Of course, if you believe bacon makes everything better, add in about 2 to 3 strips of cooked, crumbled bacon in with the cream cheese mixture. I'm sure they'll taste delicious! Or try crispy vegetarian bacon!

*Don't be like me! - please grate your own cheddar cheese. Do not use the pre-shredded cheese you had your boyfriend pick up for you on his way home. It (obviously) doesn't melt very well!

Sweet Pepper Poppers
Makes 24 Poppers
  • 12 mini bell peppers, washed & dried
  • 1 (8 oz) block cream cheese, softened (I used Nuefchatel)
  • 1 lemon, zested & juiced
  • 1 garlic clove, minced
  • 2 tablespoons shredded cheddar
  • 2 tablespoons shredded parmesan
  • 2 tablespoons chopped green onions
  • 1/2 teaspoon dried italian seasoning
  • red pepper flakes, to taste (optional)
  • salt and pepper, to taste
Preheat the oven to 425 F and spray a sheet pan lightly with cooking spray.  

Cut the peppers in half lengthwise. Clean out any membranes and seeds. Set aside.

In a bowl, add the cream cheese, lemon zest & juice, garlic, parmesan, green onions, italian seasoning, red pepper flakes, and salt & pepper. Mix until well combined. 

Fill each pepper half with the filling. Arrange on the sheet pan and sprinkle with a little cheddar. Bake for 8 to 12 minutes or until slightly browned and bubbly. Allow to set on the sheet pan for a few moments before serving. 

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