Stuffed Sweet Peppers

20 small, sweet red, orange & yellow peppers, cut in half seeds removed 

8 oz cream cheese, whipped 

4 Tablespoons green onion, sliced thin 

8 slices bacon, cut, cooked & drained 

1 teaspoon garlic powder 

1 cup mild cheddar cheese, shredded (+ additional cheese for topping, about ½ cup) 

2 teaspoons Worcestershire  

Fresh parsley, chopped 

Preheat oven to 400°. Grease medium size baking sheet. 

Whip cream cheese until light & fluffy. Add remaining ingredients and beat well. Fill cavities of peppers and top of with extra cheese. Bake in oven for 10-12 minutes. Garnish with fresh parsley. Allow to cool slightly before serving.