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mixonitup
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Slice the mini sweet peppers long ways.
Using a spoon, scoop out the seeds on the inside of the peppers.
Add the chive cream cheese to either a pipping bag or zip lock bag with the tip cut off.
Pipe the chive cream cheese into the mini sweet peppers filling them up but not over stuffing.
Cut the bacon in halves long ways that way the bacon will be long enough to wrap around the peppers.
Wrap the bacon around each stuffed pepper and place on a parchment paper lined sheet pan.
Heat your over to 425 degrees and bake for about 35-40 minutes or until the bacon has cooked thoroughly.
Let the peppers cool for a few minutes then top with a drizzle of hot honey and sprinkle some green onion slices.
Enjoy! You can store them in the fridge for up to a week.