Recipe
Ingredients
- 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 Parmesan cheese (freshly grated)
Instructions
- 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.