Mini Peppers Stuffed With Cheese and Topped With Bacon - Grilled

READY IN: 35mins
SERVES: 6
YIELD: 12 peppers
UNITS: US

INGREDIENTS

Nutrition
  • 12
    red yellow and orange sweet mini bell peppers
  • 12
    cup garlic & herb spreadable cheese (we like Alouette)
  • 6
    slices bacon, halved
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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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