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2 lbs. mini sweet peppers
8 oz. cream cheese, at room temperature
3-5 strips bacon
1 cup shredded jack and cheddar cheese blend
1/2 jalapeno pepper, finely chopped
1 tablespoon Woodfired Garlic Seasoning
Step 1
Cook 3-5 strips of bacon until crispy. Cool, crumble and set aside.
Step 2
Cut mini sweet peppers in half lengthwise, remove seeds and ribs, making little boats.
Step 3
Mix 8 oz. softened cream cheese with 1 cup shredded cheddar/jack blend, a half jalapeno well diced, 1 tablespoon Woodfired Garlic Seasoning, and crumbled bacon (add some warm bacon grease to softened cream cheese if desired).
Step 4
Once well mixed, add mixture to each pepper half, taking care not to overfill.
Step 5
Bake in air fryer at 400 for 10 minutes.
Step 6
Remove from air fryer, let cool slightly and enjoy!
Smoky mesquite with sea salt & pepper
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