Author Notes
Full of cream cheese, sun-dried tomatoes, green onions, ranch seasoning & bacon – what’s not to love!? —Holly
Ingredients
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1 pound
mini peppers (16-18 peppers total)
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1/4 cup
sour cream
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8 ounces
cream cheese (bring to room temperature)
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8
pieces of bacon, cooked and finely chopped (reserve a third for garnish)
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1 1/2 ounces
sun-dried tomatoes (in olive oil), finely chopped
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4
green onions, finely sliced (reserve a third for garnish)
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2 tablespoons
parsley finely chopped for garnish (optional)
Directions
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Preheat oven to 400 degrees.
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Cut peppers in half lengthwise, keeping the stem intact. Remove the veins and seeds.
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Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions.
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Spoon mixture into each pepper but do not overfill (filling should not be above the edges of the pepper).
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Place stuffed peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven, garnish and serve.
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