3 Cheese and Bacon Stuffed Mini Sweet Peppers Appetizer Recipe
Need a last minute summer appetizer using real food ingredients from your garden and farm or farmers market? This 3 cheese and bacon stuffed mini sweet pepper recipe is so versatile and comes together easily in under 15 minutes, but looks and tastes like it took a lot longer. Let’s get right into it, shall we?
3 Cheese and Bacon Stuffed Mini Sweet Peppers Recipe
Ingredients:
1 bag mini sweet peppers in assorted colors (approximately 12 – 15 mini peppers)
6 oz. goat cheese
6 oz. ricotta cheese
3 T. fresh thyme leaves, stems removed
4 strips thick-cut bacon, cooked and crumbled
salt and pepper, to taste
1 oz. hard Parmesan chees
e, freshly grated
Directions:
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. Serve immediately.
3 Cheese and Bacon Stuffed Mini Sweet Peppers
Ingredients
- 1 bag mini sweet peppers approx 12-15 mini peppers
- 6 oz goat cheese
- 6 oz ricotta cheese
- 3 TBSP fresh thyme leaves stems removed
- 4 strips thick-cut bacon cooked and crumbled
- salt and pepper to taste
- 1 oz hard parmesan cheese freshly grated
Instructions
- 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. Serve immediately.
