Ingredients & Directions

1 Tbsp Chopped Cilantro (we always use more)
1-2 Tbsp Lime Juice (depends on consistency, don’t want it runny)
½a tsp garlic salt
8 oz shredded Mexican blend cheese
12 sweet mini peppers sliced in half (long ways)
Bacon crumbles to top (or fresh chopped bacon)

Mix together first five ingredients untill good consistency, making sure it isn’t too runny. Stuff halved peppers and top with bacon bits. Bake on cookie sheet at 350º F for 20 minutes.

Recipe provided by Lindsay Ostenson