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With the holidays fast approaching, it’s time to really start planning what to serve. Alongside the big day, you’ll probably want a selection of finger foods. Fun, bite-size appetizers that are easy to eat and prepare so you can spend more time with family and friends.
One such recipe that we always fall back on are Cheese-Stuffed Peppers. The first time we had these was at a barbecue, and they are perfect to cook on the grill. Since it’s cold out now, though, I’m baking ours in the oven.
For the cheesy filling, I made sure to pick up a 16oz. bag of Kraft Natural Shredded Cheese while at Walmart. We used the Mexican variety. To which my guy said, after helping himself to a handful, “This is the best shredded cheese I’ve ever had. Seriously!”. And he wasn’t joking. We also picked up a brick of cream cheese for our filling.
Leave the cream cheese out so it warms to room temperature and is easier to work with. Then, in a large bowl, mix together the cream cheese and Kraft Natural Shredded Cheese until well combined. Get a sandwich baggie and fill with a couple spoonfuls of your cheese mixture. Snip the corner of the bag. After cutting just the tops off your peppers and scooping out the seeds, it’s now time to pipe in your cheese mixture.
I’m not a big fan of a lot of heat, thus I like to use a mix of sweet peppers and hot peppers. You can get sweet peppers in a bag, some are rather small, though. For the bigger peppers, you can wrap these in bacon, securing in place with a toothpick. Don’t worry, the small ones filled with just the cheese mixture are just as delicious.
Another added benefit to using peppers this time of year is that they come in colors of the season. So all the red, green, orange, and yellow look festive on your plate. Not to mention tasty.
Bake at 350 for about 20 minutes or until the bacon is done. You may also want to sit the peppers up a bit in the baking dish just to keep the filling from running out. Because the more cheesy filling, the better.
Cheesy and gooey and bacon-y and oh so good! These are a huge hit every single time.
- mix of sweet and hot peppers
- 1 8oz brick of cream cheese
- 2 cups of Kraft Natural Shredded Cheese
- Preheat your oven to 350 degrees.
- Cut the tops off of your peppers and scoop out any ribs and seeds.
- Mix cream cheese and shredded cheese until well combined. Spoon into a sandwich bag. Cut off a corner.
- Cut a strip of bacon in thirds. Wrap one piece around one of the larger peppers and secure in place with a toothpick. Continue for all peppers large enough to hold a piece of bacon.
- Bake for about 20 minutes, or until mixture is gooey and bacon is done.
Be sure to check out more delicious cheese recipes at Kraft.com. I’d love to hear about your favorite cheesy recipe!