Yummy Recipe Monday: Cheesy Ranch Stuffed Mini Peppers

Cheesy Ranch Stuffed Mini Peppers

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins



Cheesy Ranch Stuffed Mini Peppers - Full of cream cheese, sun-dried tomatoes, green onions, ranch seasoning & bacon – what’s not to love!?

Course: Appetizer

Cuisine: American

Keyword: Chicken Bacon Ranch Pasta, Peppers

Servings: 10 servings

Calories: 140 kcal

Author: Holly Sander

Ingredients

1 lb of mini peppers (16-18 peppers total)

1/4 cup sour cream

8 ounces cream cheese (bring to room temperature)

11/2 tablespoons ranch dip powder (sold in a packet near the salad dressing area)

8 pieces of bacon, cooked and finely chopped (reserve 1/3 for garnish)

1 1/2 ounces sun-dried tomatoes in olive oil, finely chopped

4 green onions, finely sliced (reserve 1/3 for garnish)

2 tablespoons parsley, finely chopped for garnish (optional)

Instructions

Preheat oven to 400 degrees.

Cut peppers in half lengthwise, keeping the stem intact. Remove the veins and seeds.

Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions.

Spoon mixture into each pepper but do not overfill (filling should not be above the edges of the pepper).

Place stuffed peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven, garnish and serve.

Cheesy Ranch Stuffed Mini Peppers

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