Ingredients
1 kg mini red & orange capsicums
500 g cream cheese
½ tsp SIDS CRAZY SALT
2 spring onions, finely chopped
1 package of bacon (cooked and chopped)
1½ cups shredded cheddar
Directions
Remove the cream cheese from the fridge and let it sit at room temperature for about 30 minutes. This will make it easier to mix with the other ingredients later.
Meanwhile, cook the bacon until it’s crispy. I prefer to cook mine in the oven set at 190˚C on a foil lined baking sheet for about 20 minutes (flip it half way through).
While the bacon is cooking, cut the tops off of the mini peppers and clean out the seeds.
Once the bacon is done and cooled a bit, use a large knife to chop it into small bits.
In a medium to large bowl, sprinkle SIDS CRAZY SALT all over the cream cheese then use a spoon to mix together all of your ingredients except for the mini peppers.
Use a small spoon or mini spatula to stuff the mini capsicums with the mixture.
Enjoy.
