You can do so many things with delicious sweet mini peppers. They are great just as they are – pop them into your mouth for a crispy, crunchy snack. Or make any number of fun and nutritious appetizers.
A favorite of mine is to use the colorful peppers in place of taco chips for nachos. I have made those for more than one party, and everyone raved about them, not even realizing they were low carb “diet” food! It is easy and looks very impressive on the snack table.
But then we come to cheese and bacon. Don’t we always? ? Now, who can resist either of those? This is another easy, colorful and tasty dish that will be the first to go at your party and will be appreciated by all.
Cheesy Bacon-Stuffed Mini Sweet Peppers
Need a last minute appetizer? This versatile recipe comes together in under 15 minutes, but looks and tastes like it took a lot longer.
10 minPrep Time
5 minCook Time
15 minTotal Time
1 16 oz bag mini sweet peppers in assorted colors
6 oz goat cheese
6 oz ricotta cheese
3 T fresh thyme leaves, stems removed
4 slices thick-cut bacon, cooked and crumbled
salt and pepper, to taste
1 oz hard Parmesan cheese, freshly grated
Wash peppers and pat dry.
Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly.
With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper.
Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to ‘high.’
Broil for approximately 5 minutes or until the cheese begins to brown and peppers start to blister. Remove from oven and place on a serving plate.