Ingredients:

  • 1 lb mini sweet peppers, halved lengthwise and seeded
  • 1 tbsp olive oil
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup shredded sharp cheddar cheese
  • 2 tbsp sour cream
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 4 slices cooked bacon, crumbled
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp everything bagel seasoning

Instructions:

  1. Wash and dry the mini peppers thoroughly. Slice them in half lengthwise and scoop out the seeds. Brush the interiors lightly with olive oil. Note: Wet peppers will steam and get mushy.
  2. In a medium bowl, beat the softened cream cheese until smooth.
  3. Fold in the shredded cheddar, sour cream, garlic powder, and smoked paprika until the mixture is a uniform color with no lumps.
  4. Transfer the mixture to a piping bag or Ziploc bag with the corner snipped off.
  5. Pipe the filling into each pepper half, leaving a 2mm gap at the top. Note: Overfilling leads to messy leaks.
  6. Arrange peppers on a baking sheet. Bake at 400°F (200°C) for 12-15 minutes until the peppers are tender and the cheese is bubbling.
  7. For the air fryer method, place in a single layer and cook at 375°F (190°C) for 8-10 minutes until the edges of the peppers slightly brown.
  8. Top the roasted peppers with crumbled bacon, chopped chives, and everything bagel seasoning before serving.