Preheat your oven to 375°F (190°C).
Slice the tops off the bell peppers and remove the seeds and membranes. You can cut the peppers in half for smaller, bite-sized portions or leave them whole if you prefer.
If you’re roasting the peppers, lightly drizzle them with olive oil and place them cut-side up on a baking sheet.
Make the Cream Cheese Filling:
In a medium-sized mixing bowl, combine the softened cream cheese and sour cream.
Add the shredded cheddar cheese (if using), garlic powder, onion powder, parsley, and salt and pepper to taste. Mix until the ingredients are fully incorporated and the filling is smooth and creamy.
Stir in the crumbled bacon, if using, for extra flavor.
Stuff the Peppers:
Spoon the cream cheese mixture into the hollowed-out bell peppers. Use a spoon to pack the filling into each pepper, making sure it’s generously filled.
Bake:
Place the stuffed peppers in the oven and bake for 20-25 minutes, or until the peppers are tender and the filling is slightly golden on top. If you prefer a crispier texture, you can broil the peppers for 2-3 minutes at the end of baking, keeping a close eye on them to avoid burning.
Serve:
Once done, remove from the oven and allow the stuffed peppers to cool for a few minutes. Garnish with additional parsley if desired and serve as an appetizer or side dish.
Serving and Storage Tips:
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