Mini Stuffed Bell Peppers

Prepare your mini bell peppers by slicing them lengthwise and scooping out all the seeds.

In a cast iron skillet, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside in a small dish. Add minced red onion and sauté slowly over medium-low heat until translucent. Add in minced garlic and cook for 1 more minute. Set aside in the dish along with bacon and let cool.

In a separate dish, mix together cream cheese, sour cream, green onions, cilantro, lemon juice, and lemon zest.

Grill peppers in a cast iron skillet about 4 to 5 minutes each side. Transfer to a plate and let cool for 2 minutes. Mix bacon-onion mixture into cream cheese mixture. With a small spoon, stuff peppers and transfer them back into the skillet on low heat to warm through before serving (about 3 minutes).

Adapted from Cooking Light Magazine.