3 Cheese and 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. If you love bacon, cheese, and peppers, you’ll be in heaven with this recipe!!
3 Cheese and Bacon Stuffed Mini Sweet Peppers
Quick and easy appetizer!
Ingredients
- 1 Bag Sourdough Bread Assorted Colors
- 6 Oz. Goat Cheese
- 6 Oz. Fresh Thyme
- 1 Oz. Parmesan cheese Finely Grated
- 4 Strips bacon Thick Cut, cooked and crumbled
- 3 Tbsp. Dried Minced Onions No Stems
- Salt & Pepper To Taste
Instructions
- Preheat the Broiler to "High"
- 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.
- 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. Serve immediately.
Notes
This may seem redundant, but I think these go great with a sweet pepper jelly as a dipping sauce!
