Bacon Stuffed Sweet Pepper Poppers
- PREP 10min
- COOK 30min
- TOTAL 40min
These stuffed mini peppers are simple to make and taste incredible. Mini sweet peppers are becoming more popular in grocery stores; if you cannot find them, use jalapeño peppers with all the seeds and membrane removed. Or, if you can find them, longer mild Anaheim peppers, which are less spicy (they are light green).
You Will Need
12 mini sweet peppers
3 slices bacon
1/2 cup finely chopped onion
1 garlic clove, minced
4 ounces cream cheese, softened
4 ounces goat cheese, softened
1 scallion, finely chopped
1/4 cup loosely packed fresh parsley, finely chopped
Juice of half a lemon
1/4 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/8 teaspoon red pepper flakes or use black pepper
3 tablespoons butter, melted
3/4 cup panko or homemade breadcrumbs
Directions
Preheat the oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
Slice each pepper in half lengthwise, then scoop out any seeds and membrane to make space for the filling. Arrange the pepper halves on the baking sheet.
Cut the bacon crosswise into 1/4-inch-thick strips and add to a pan over medium heat. Cook, stirring often, until crisp. Transfer cooked bacon to a paper towel to drain.
Add the onions to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil. Cook the onions, stirring occasionally, until translucent. Add the garlic and cook for about 30 seconds. Remove from the heat.
Add the cream cheese, goat cheese, bacon, onion, garlic, green onion, parsley, lemon juice, oregano, red pepper flakes, and salt to a medium bowl. Mix until well blended.
In another bowl, combine breadcrumbs with the melted butter.
Spoon the cheese filling into each pepper half, then place the pepper, filling side down, into the buttery breadcrumbs.
Arrange the pepper halves, filling side up, on the baking sheet. Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.
Adam and Joanne's Tips
- Make-ahead: Stuff and wrap sweet pepper poppers up to 1 day in advance. Refrigerate in an airtight container until ready to bake.
- Gluten-free breadcrumbs: Look for gluten-free panko breadcrumbs or crushed gluten-free crackers or pretzels. Almond flour is also lovely.
- The nutrition facts provided below are estimates.