Cream Cheese-Stuffed Bell Peppers
Cream cheese-stuffed bell peppers pair a sweet, tender pepper shell with a rich, tangy filling. Butter is beaten into the cream cheese along with crumbled bacon, so the stuffing stays soft and glossy as it bakes. A few drops of hot sauce cut through the richness. Using peppers in assorted colors makes an easy, bright platter, and a piping bag fills them cleanly with no mess.
Instructions
Remove the stems and seeds from the bell peppers so each one is an open cup. Cook the bacon until crisp, then crumble it and cut the butter into small cubes.
Mix the cream cheese, crumbled bacon, butter, salt, pepper and hot sauce in a bowl. Taste and adjust the seasoning, since the hot sauce is added to your own preference.
Spoon the filling into a piping bag with no tip fitted. Pipe it into each pepper until the cavity is full.
Set the peppers on an ungreased half-sheet pan. Bake in a 375°F oven for about 35 minutes, until the tops are browned and bubbling.
Serve straight from the oven while the filling is still hot.
Make it personal.
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