Sweet and Tangy Pepper Spread

Susan Simpson


Everyone loves colorful food, especially when it's snack time! This spread looks great on a table full of munchies.

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20 people, approximately 3 crackers each


20 Min


No-Cook or Other


8 oz
cream cheese, softened
1/2 c
orange marmalade
8 oz
bacon, cooked and crumbled
1/2 c
smoked gouda cheese, shredded
2 tsp
balsamic reduction
1 large
bell pepper, any color
3 small
bell peppers, any color

Directions Step-By-Step

Beat cream cheese and marmalade together with a hand mixer until well blended. Stir in meat, cheese, and balsamic reduction. Set aside.
Cut off the tops of the peppers. Remove seeds and pith to make four “bowls.” Reserve the three small tops as “lids.” Finely chop the large pepper top and stir into the cream cheese mixture. Fill pepper “bowls” with mixture. Chill until ready to serve. Serve with crackers or chips.
NOTE: If you like more chunks of peppers in your spread, just chop all of the pepper tops instead of keeping the small ones intact as "lids."

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy
Hashtags: #snack, #Appetizer