Description
Bright bell peppers cradling a rich blend of cream cheese, ranch seasoning and smoky bacon, topped with melted cheddar and Monterey Jack for a thrilling mix of textures and flavors.
Ingredients
- 4 large bell peppers
- 6 slices bacon
- 8 ounce cream cheese
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/4 cup sour cream
- 2 tablespoon chopped green onions
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 375°F.
- Slice the tops off the bell peppers and remove seeds and membranes.
- Arrange the bacon strips on a baking sheet and bake for 10–12 minutes until crispy, then chop into small pieces.
- In a mixing bowl, combine cream cheese, ranch seasoning, sour cream, garlic powder, salt, pepper, chopped bacon, cheddar cheese, Monterey Jack cheese, and green onions.
- Spoon the cheese and bacon mixture into each bell pepper until evenly filled.
- Place the stuffed peppers upright in a baking dish and bake for 20 minutes.
- If desired, sprinkle extra cheese on top of the peppers during the last 5 minutes of baking for a golden crust.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For extra heat, stir in diced jalapeños to the filling.
- To make ahead, assemble peppers and refrigerate up to 24 hours before baking.
- Use turkey bacon or omit bacon for a lighter variation.
- Store leftovers in an airtight container and refrigerate up to 3 days.