These Easy and Delicious Bacon Stuffed Mini Peppers offer a fresh crunch combined with a rich, creamy filling. These make a great appetizer option for special events. Bonus: they are gluten free and low carb, too!
1 package mini bell peppers, cut in half and deseeded
1 8-ounce package cream cheese, room temperature
5 strips bacon, cooked and chopped
1 cup shredded sharp cheddar cheese
1/3 cup mayonnaise
- Place the cream cheese, bacon, cheddar cheese, and mayonnaise in a large medium bowl. Stir to combine.
- Spoon or pipe the mixture into the pepper halves. Place in refrigerator to chill for at least 30 minutes.
- Garnish with chopped bacon and parsley flakes before serving (optional).