Directions:
- Cut the tops off of all the peppers and discard stems.
- Remove insides of peppers with a paring knife being careful not to puncture the peppers.
- Stuff each pepper with a mixture of the cheeses until they are full to the top.
- Cut each slice of bacon into 3 sections.
- Wrap the small section of bacon over the top of each pepper securing with a toothpick on the sides to create a lid for the peppers.
- Stick your kabob skewer through all the peppers width-wise (near the top or widest part of the pepper).
- Set the peppers upright in the bread pan so the cheese will not seep out as it melts. (The skewer will help prop them up).
- Set the pan of peppers on a baking sheet in case any grease drippings occur from the bacon.
- Bake in the oven for 25 minutes at 400 degrees or until the bacon is crisp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 454.5 Kcal (1903 kJ) | ||
| Calories from fat | 327.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.42g | 56% | |
|---|---|---|---|
| Cholesterol | 100.93mg | 34% | |
| Sodium | 955.8mg | 40% | |
| Potassium | 271.68mg | 6% | |
| Total Carbs | 5.24g | 2% | |
| Sugars | 2.83g | 11% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 24.43g | 49% | |
| Vitamin C | 64.7mg | 108% | |
| Iron | 0.5mg | 3% | |
| Calcium | 621.8mg | 62% | |
| Amount Per 100 g | |||
| Calories | 247.12 Kcal (1035 kJ) | ||
| Calories from fat | 178.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.8g | 56% | |
|---|---|---|---|
| Cholesterol | 54.88mg | 34% | |
| Sodium | 519.68mg | 40% | |
| Potassium | 147.71mg | 6% | |
| Total Carbs | 2.85g | 2% | |
| Sugars | 1.54g | 11% | |
| Dietary Fiber | 1.2g | 9% | |
| Protein | 13.28g | 49% | |
| Vitamin C | 35.2mg | 108% | |
| Iron | 0.2mg | 3% | |
| Calcium | 338.1mg | 62% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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