Ingredients
Method
- Preheat oven to 350 degrees F.
- Prepare the peppers- wash and slice the peppers in half lengthwise. Remove the seeds. You can leave the green stem intact or cut it off, it's your choice. I like the presentation of leaving the stem on.
- Toss the cut peppers in olive oil.
- Line a rimmed baking sheet with the peppers. Evenly spread the Boursin cheese on each pepper; about 1 teaspoon each. Sprinkle with cheddar cheese.
- Bake the peppers for 20 minutes, until soft and the cheese is melted.
- Top the peppers with crumbled bacon bits and sliced green onions. Serve with ranch dressing to dip. Serve warm or at room temperature.
Nutrition
Notes
Nutrition information is provided as a courtesy and may not be entirely accurate.
- This recipe uses a 16 ounce bag of the mini sweet peppers. The size of the peppers will determine how many you'll get. Mine were on the larger side, so I made 16 poppers, total. You can easily double this recipe to make more for a large party.
- Substitute 6 ounces of chive and onion, garlic and herb, spicy jalapeño, garden vegetable, or plain cream cheese for the Boursin cheese.
- Use jalapeño peppers instead of sweet peppers.
- To make ahead- assemble the peppers up to the shredded cheese step. Cover and refrigerate until needed and bake as directed.
- Omit the bacon to make this vegetarian.
- Substitute pepper jack, Monterey jack, or gouda cheese for the cheddar.