Bacon & Sun-Dried Tomato Phyllo Tarts

• 2 teaspoons olive oil
• 3/4 cup chopped onion (about 1 medium)
• 3/4 cup chopped green pepper (about 1 small)
• 3/4 cup chopped sweet red pepper (about 1 small)
• 1 garlic clove, minced
• Dash dried oregano
• 3 packages (1.9 ounces each) frozen miniature phyllo tart shells
• 1 package (8 ounces) cream cheese, softened
• 1-1/2 teaspoons lemon juice
• 1/8 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup oil-packed sun-dried tomatoes, chopped and patted dry
• 2 bacon strips, cooked and crumbled
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• 1/2 cup crushed butter-flavored crackers
• 1/2 cup shredded cheddar cheese

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium-high heat. Add onion and peppers; cook and stir 6-8 minutes or until tender. Add garlic and oregano; cook 1 minute longer. Cool completely.
2. Place tart shells on ungreased
3. . In a large bowl, beat cream cheese, lemon juice and salt until smooth. Add egg; beat on low speed just until blended. Stir in tomatoes, bacon, basil and onion mixture.
4. Spoon 2 teaspoons filling into each tart shell. Top each with 1/2 teaspoon crushed crackers and 1/2 teaspoon cheddar cheese.
5. Bake 10-12 minutes or until set. Serve warm.
6. Freeze cooled baked pastries in freezer containers. To use, reheat pastries on a
7. in a preheated 350u0b0 oven 15-18 minutes or until heated through.

olive oil, onion, green pepper, sweet red pepper, garlic, oregano, shells, cream cheese, lemon juice, salt, egg, tomatoes, bacon, fresh basil, butter, cheddar cheese

Taken from www.tasteofhome.com/recipes/bacon-sun-dried-tomato-phyllo-tarts/ (may not work)