Cheesy Pepper Bacon Bake Recipes

CHEESY BACON SLIDER BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place rolls, without separating them, on a flat work surface. Cut in half horizontally. Arrange bottom half in the prepared pan. Sprinkle 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, 3 to 5 minutes.
• Cook and stir beef and onion in a skillet until beef is browned, 5 to 8 minutes. Drain grease. Stir in tomatoes, 1 1/2 teaspoons Dijon mustard, 1 1/2 teaspoons Worcestershire sauce, salt, and pepper. Cook until fully combined, 1 to 2 minutes.
• Spoon beef mixture over rolls. Sprinkle remaining 1 cup Cheddar cheese and bacon on top. Cover with top half of rolls.
• Combine butter, brown sugar, 1 tablespoon Dijon mustard, and 2 teaspoons Worcestershire sauce in a microwave-safe bowl. Cover and microwave on high until butter is melted, about 1 minute. Stir until blended and pour over rolls. Sprinkle sesame seeds on top.
• Bake in the preheated oven, uncovered, until golden brown, 20 to 25 minutes.

CHEESY BACON BREAKFAST CASSEROLE

Steps:

• Spray a 9-inch square baking dish with cooking spray. Place bread slices in a single layer in the bottom of the prepared baking dish.
• Whisk milk, egg substitute, and chives together in a bowl; pour over bread slices into prepared baking dish. Sprinkle bacon crumbles over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
• Remove and discard plastic wrap from baking dish; let dish come to room temperature, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake casserole in the preheated oven for 40 minutes. Sprinkle cheese over the top and continue baking until cheese is melted and casserole is set, about 5 minutes more.

SUNNY'S EASY BACON, PEPPERS AND CHEESE HOME FRIES

Steps:

• Leave the potatoes in the bag and cook them in the microwave for 2 minutes less than the package instructions so they aren't too soft (they will cook in the pan, plus, you'll need to break them down further). Remove from the bag and let cool until cool enough to handle, then cut the larger potatoes into sixths and the smaller ones into fourths.
• In a mid-sized pan on the stovetop or on a grill on medium heat, add the bacon and cook until crispy. Remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan. Roughly chop the bacon and set aside. Add the butter to the bacon fat. Once it has melted, add the potatoes in one layer if possible. (If not, do the potatoes in batches.) Cook the potatoes on one side until a peek beneath reveals a golden crust, 10 to 15 minutes, then toss and repeat. Do this a few times; if doing in batches, you can pile the cooked potatoes on the side of the pan while the new ones get attention. Once the potatoes are almost done, push them all to the sides of the pan.
• To the center of the pan add the peppers, onions, steak seasoning, a pinch of salt and a few grinds of black pepper. Cook the veggies, stirring, until the peppers and onions are tender but still have some crunch, about 5 minutes. Add the bacon back to the pan and toss everything together. Season with salt and pepper. Remove from the heat and stir in the cheese. Transfer to a serving bowl and garnish with the scallions.

BAKED TWO-CHEESE & BACON GRITS

Steps:

• Preheat oven to 350°. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove pan from heat. Remove bacon with a slotted spoon; drain on paper towels., Add water, stock, garlic powder and pepper to bacon drippings; bring to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, 5-7 minutes or until thickened, stirring occasionally. Remove from heat., Add Velveeta and butter; stir until melted. Stir in milk. Slowly stir in eggs until blended. Transfer to a greased 13x9-in. baking dish. Sprinkle with bacon and shredded cheese. Bake, uncovered, 40-45 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Bake grits as directed, increasing time to 50-60 minutes or until heated through and a thermometer inserted in center reads 165°.

CHEESY BACON & RED PEPPER EGG BAKE

Steps:

• Heat oven to 350ºF.
• Toast bread cubes in oven 10 min. or until lightly toasted. Meanwhile, cook bacon and onions in medium skillet until bacon is browned and onions are tender, stirring occasionally.
• Combine bread cubes, onion mixture and peppers. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers.
• Whisk eggs and milk in medium bowl until blended; pour over the bread mixture. (Bread cubes should be evenly moistened.)
• Bake 35 min. or until or until knife inserted in center comes out clean. Let stand 5 min. before serving.

CHEESY BACON STUFFED MINI PEPPERS

Steps:

• Preheat oven to 400° F. Spray a large baking sheet with nonstick spray.
• Wash, dry, and slice peppers lenght-wise. Scoop out membrane and any seeds. Line peppers on a sprayed baking sheet.
• Add all filling ingredients to a large bowl and mix to combine.
• Fill pepper halves with one tablespoon of mixture each.
• Bake peppers until soft, and golden-browned; about 12-15 minutes. Enjoy warm.

CHEESY PEPPER & BACON BAKE

Steps:

• Preheat oven to 190C/gas 5. Cook pasta as per instructions and drain.
• Melt butter in saucepan and cook peppers, onion and bacon for 4-5 mins. Add tomatoes and cook for further 1 min.
• Mix in pasta and season well. Mix in 2/3 of cheese. Place in an oven proof dish and cover.
• Cook in oven for 20 mins. Sprinkle with rest of cheese and cook for 5 more mins with cover off until cheese has melted.

CHEESY BACON BANANA PEPPERS

Steps:

• Cut the tops off of all the peppers and discard stems.
• Remove insides of peppers with a paring knife being careful not to puncture the peppers.
• Stuff each pepper with a mixture of the cheeses until they are full to the top.
• Cut each slice of bacon into 3 sections.
• Wrap the small section of bacon over the top of each pepper securing with a toothpick on the sides to create a "lid" for the peppers.
• Stick your kabob skewer through all the peppers width-wise (near the top or widest part of the pepper).
• Set the peppers upright in the bread pan so the cheese will not seep out as it melts. (The skewer will help prop them up).
• Set the pan of peppers on a baking sheet in case any grease drippings occur from the bacon.
• Bake in the oven for 25 minutes at 400 degrees or until the bacon is crisp.

CHEESY BACON AND GRITS CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese., Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let stand 10 minutes before serving. If desired, serve with avocado. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake grits as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 45-55 minutes.