Mini Peppers Stuffed With Cheese And Topped With Bacon Grilled Recipes

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
• In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
• Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
• Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!

STUFFED MINI PEPPERS

Steps:

• Preheat the oven to 375 degrees F. Prepare the peppers: Lay each pepper sideways on a flat surface and cut off the top so it's like a little hat for the rest of the pepper. Use a paring knife to carefully cut away any seeds stuck to the top. Use the paring knife or a small spoon to scoop any seeds from inside the pepper. In a large bowl, toss the pepper tops and bottoms with 2 tablespoons olive oil and 1 tablespoon salt. Heat a large saute pan over medium heat. When it is hot, drop in the pepper tops and bottoms and cook until they are browned and slightly wilted, 3 to 5 minutes. Tilt the pan so the peppers spill out onto a baking sheet. Set aside to cool.
• Prepare the filling: Use a rubber spatula to spread the goat cheese over the bottom and up the sides of a medium bowl so that you can season it evenly. Sprinkle 1 tablespoon salt, the scallions and the pine nuts all over the cheese. Mix to blend. Taste to make sure the flavors are balanced.
• Fill and bake the peppers: Use a small spoon to stuff the peppers with the cheese mixture and then arrange them on a baking sheet with room between them. (Reserve the tops.) Bake until the filling is hot in the center, 8 to 10 minutes (test the center with the tip of a knife).
• Make the dressing and finish the dish: In a small bowl, whisk together the lemon zest, lemon juice and remaining 2 tablespoons olive oil. Remove the peppers from the oven and drizzle with the lemon dressing. Top the peppers with the reserved tops. Serve immediately.

MINI PEPPERS STUFFED WITH CHEESE AND TOPPED WITH BACON - GRILLED

Steps:

• Prepare a pan by using a disposable aluminum pan. Turn upside down and cut holes only big enough to hold the peppers upright.
• Wash peppers, removing the stem and a thin slice of the top. Clean membrane and seeds.
• Fill a quart size Ziploc bag with the cheese spread. Snip the corner. Fill each pepper with cheese mix, placing each on the prepared pan.
• Cut each slice of bacon in half. Wrap across the top of the pepper, securing it with a toothpick through the top half of the pepper.
• Grill 10-20 minutes until bacon is crisp and cheese is melted. Watch that the bottoms of the peppers do not burn.
• Serve warm.
• Can use jalepenos in place of the sweet peppers if more heat is desired.

MINI STUFFED PEPPERS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
• Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
• Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
• Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
• Add all filling ingredients to a large bowl and mix to combine.
• Fill pepper halves with one tablespoon of mixture each.
• Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.