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.

Print Recipe

5 from 2 votes

Bacon Guacamole Stuffed Mini-Peppers

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

Prep Time20 mins

Cook Time18 mins

Total Time38 mins

Course: Appetizer

Cuisine: Gluten Free, Healthy

Servings: 6

Calories: 192kcal

Author: Wendy Polisi

Ingredients

• 6 ounces sugar free bacon
• 12 ounces mini peppers halved and seeded
• 1 avocado halved and pitted
• 1 tablespoon lime juice
• ¼ cup fresh cilantro chopped
• 2 tablespoons finely diced red onion
• ½ teaspoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon fresh ground black pepper
• 1 pinch cayenne pepper
• For garnish: Cilantro Yogurt or Sour Cream (dairy or non-dairy)

Instructions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper. Cook bacon until crispy, flipping after about 10 minutes. (Time will depend on the bacon used.)
• Remove bacon from the oven. Allow to cool and then crumble.
• Place peppers sliced side down on the baking sheet. Cook for 6 to 8 minutes, until tender.
• While the peppers are cooking, add avocado and lime juice to a medium bowl and mash with a fork.
• Stir in cilantro, onion, garlic, salt, black pepper and cayenne pepper. Stir in ¾ of the crumbled bacon.
• Allow the peppers to cool slightly and then fill with guacamole. Top with remaining bacon and then garnish with cilantro and a yogurt drizzle.

Nutrition

Calories: 192kcal | Carbohydrates: 7g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 290mg | Potassium: 352mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1888IU | Vitamin C: 77mg | Calcium: 12mg | Iron: 1mg

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• Quinoa Stuffed Peppers