Cheesy Ranch Stuffed Mini Peppers
Cheesy Ranch Stuffed Mini Peppers - Full of cream cheese, sun-dried tomatoes, green onions, ranch seasoning & bacon – what’s not to love!?
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 10 servings
Calories 140 kcal
of mini peppers
(16-18 peppers total)
(bring to room temperature)
ranch dip powder
(sold in a packet near the salad dressing area)
cooked and finely chopped (reserve 1/3 for garnish)
sun-dried tomatoes in olive oil,
finely sliced (reserve 1/3 for garnish)
parsley, finely chopped for garnish
Preheat oven to 400 degrees.
Cut peppers in half lengthwise, keeping the stem intact. Remove the veins and seeds.
Mix together sour cream, cream cheese, ranch dip powder, bacon, sun-dried tomatoes, and green onions.
Spoon mixture into each pepper but do not overfill (filling should not be above the edges of the pepper).
Place stuffed peppers on a parchment-lined baking sheet and bake for 10 minutes. Remove from the oven, garnish and serve.