Bacon Guacamole Stuffed Mini Peppers

These Bacon Guacamole Stuffed Mini Peppers make a fabulous appetizer or snack!

I love cheese as much as anyone, but sometimes I feel like I need a break.

Although I only buy organic, too much of anything isn’t good.

And trust me, there are times when I go on a major cheese overload.

Last week, I found a bag of organic mini-peppers at the grocery store and couldn’t resist picking them up. I had no idea what I was going to do with them.

When the weekend rolled around, I wasn’t feeling the cheese but had avocados staring at me that were on the brink of finding a home in the trash can.

As much as I love avocados, it is a constant battle to use them up before they go bad because my husband has a habit of buying ten at once, regardless of how many times I tell him to just get a couple.

I also had a ridiculous amount of turkey bacon, thanks to a Costco run he went on.

The idea of using the combo to stuff the peppers with came to me, and these Bacon Guacamole Stuffed Mini-Peppers were born.

I’ve got to say – I’m in love.

These stuffed peppers are a great appetizer, but I made lunch with them and had the leftovers as snacks.

Since avocado doesn’t last long, they are best made the day you plan on eating them. Trust me; there won’t be leftovers the next day if your husband loves them as much as mine did.

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Bacon Guacamole Stuffed Mini-Peppers

Author Wendy Polisi

Ingredients

• 6 ounces bacon I used turkey
• 12 ounces mini peppers halved and seeded
• 1 avocado halved and pitted
• 1 tablespoon lime juice
• 1/4 cup fresh cilantro chopped
• 2 tablespoons finely diced red onion
• 1/2 teaspoon minced garlic
• 1/4 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1 pinch cayenne pepper
• For garnish: Cilantro Yogurt or Sour Cream (dairy or non-dairy)

Instructions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper. Cook bacon until crispy, flipping after about 10 minutes. (Time will depend on the bacon used.)
3. Remove bacon from the oven. Allow to cool and then crumble.
4. Place peppers sliced side down on the baking sheet. Cook for 6 to 8 minutes, until tender.
5. While the peppers are cooking, add avocado and lime juice to a medium bowl and mash with a fork.
6. Stir in cilantro, onion, garlic, salt, black pepper and cayenne pepper. Stir in 3/4 of the crumbled bacon.
7. Allow the peppers to cool slightly and then fill with guacamole. Top with remaining bacon and then garnish with cilantro and a yogurt drizzle.