Need a last minute appetizer? These Cheese and Bacon Stuffed Mini Sweet Peppers come together in under 15 minutes, but the bright colors and bold flavors are sure to impress your guests.
If you don't have the bacon pre-cooked this will take a bit longer, 4-5 minutes longer - tops. For fastest cooking chop up the raw bacon and quickly saute it in a small skillet. Then proceed with the rest of the recipe.
You can also prep these ahead of time and just pop the under the broiler right before serving.
[click_to_tweet tweet="Cheese and Bacon Stuffed Mini Sweet Peppers are a quick appetizer with bold colors and flavors. Perfect for summer entertaining! #appetizerrecipes #easyappetizers #summerentertaining" quote="Cheese and Bacon Stuffed Mini Sweet Peppers are a quick appetizer with bold colors and flavors. Perfect for summer entertaining! " theme="style2"]
- 1 bag mini sweet peppers in assorted colors
- 6 ounces goat cheese
- 6 ounces ricotta cheese
- 3 tablespoon fresh thyme leaves (stems removed)
- 4 strips thick-cut bacon (cooked and crumbled)
- salt and pepper (to taste)
- 1 ounce hard Parmesan cheese (freshly grated)
- Set oven to High Broil. Cover a rimmed baking sheet with parchment paper
- 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.
- In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper.
- With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the baking sheet covered.
- 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.
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