Sweet Pepper Poppers

Sweet Pepper Poppers

Looking for a great appetizer? Well here you go.  Bacon is the star of the show when it comes to the best appetizers.  This is a little different spin on jalapeno poppers. You know barbecued bacon anything is going to be down right delicious and I lightened up the filling by adding sour cream to the cream cheese and added a little spice.  The sweet peppers are nice for those of us who can’t stand the heat; the down side though is the kids will eat them up, meaning less for you (okay, I mean me).  Even our little guy loved them.  Perfect for barbecues and summer parties, and they pair quite nicely with an iced cold beer (or ice cold lemonade for the kiddos) these will be the first thing to disappear.

Sweet Pepper Poppers


  • 12 whole sweet peppers
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1 teaspoon Mrs. Dash Seasoning Blend (or granulated garlic)
  • 1/4 teaspoon salt
  • 12 slices bacon, cut in half
  • 1/2 cup barbecue sauce

Cooking Directions:

Preheat oven to 400 degrees.  Line a baking sheet with foil.

Remove tops of peppers, cut in half long- wise, remove seeds and ribs.

In a small bowl, combine cream cheese, sour cream, Mrs. Dash, and salt.  Spoon about 1/2 teaspoon of mixture into each pepper half.  Wrap each pepper half with a piece of bacon. Place on baking sheet about 2 inches apart.  Bake for 20 minutes or until bacon is just browned, remove from oven. Carefully drain bacon drippings from pan.  Brush each pepper with barbecue sauce.  Return to oven for 5 to 7 minutes or until barbecue sauce adheres to bacon.  Allow to cool slightly before serving.




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