Mini Peppers Stuffed With Cheese and Topped With Bacon - Grilled
"A great summertime appetizer! Colorful and unique - can be made ahead and refrigerated until ready to grill."
photo by Viclynn
- Ready In:
- 35mins
- Ingredients:
- 3
- Yields:
-
12 peppers
- Serves:
- 6
ingredients
- 12 red yellow and orange sweet mini bell peppers
- 1⁄2 cup garlic & herb spreadable cheese (we like Alouette)
- 6 slices bacon, halved
directions
- 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.
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RECIPE SUBMITTED BY
I just turned the BIG 50, and cannot believe how much fun I am having!
The mother of two, I am going to be a grandma soon, and if I could do so without hurting myself, I would do some cartwheels with excitement. Guess I'll be searching zaar for homemade baby food recipes soon.
My son recently moved into his own home, and has become quite adept at cooking. I'm so pleased that he has interest in this hobby. His spaghetti sauce is 'da bomb! Thanks to his Grandma for teaching him how to prepare it. My sauce was more like chili for years!
I've been cooking since I was a child and my Mom was ill. Good 'ol Southern dishes (grew up in Georgia) are still a staple.
I've been married to the same, great guy for 30 years now, and can't wait for 30 more! Except for the fact that we live in a ridiculous climate (frigid in winter, humid and downright hot in summer), I'll keep him around!
He's 1/2 Italian, 1/2 Danish, so we experience some great ethnic recipes as well.
I bit off a little more than I can chew last Spring, when I agreed to cook and host my daughter's day-after-the-wedding-breakfast for 120 guests. The wedding was out of town, so I hauled in all of the food, rented a big suite at the resort, and tried my darndest to pull this off. My alarm clock did not go off, so I woke up 47 minutes before the first guest arrived! Talk about a nightmare, but thanks to my good ol' girlfriends, and lots of prayer (and cussin') we pulled it off. Sausage balls, mini quiches, homemade danish kringle, mini cinnamon rolls, etc. Wow.
Christmas is my favorite season to cook -- I start cooking and freezing in October. Can never have enough goodies for drop by visitors.
Last, the photo is of our Bichon, Lolly. She rules the roost (and my husband). She's 8 years old, and one of the smartest dogs I've ever known. What fun! But I don't think she's going to be too crazy about a new baby around...guess I'll have to start searching for dog treat recipes as well!
I am a professional in marketing, and, except for the recent explosion of the economy, hoped to retire soon, so I can cook more often. And post more recipes on this site!
Thanks so much to those of you that have commented on my recipes to date...appreciate it! Viclynn
