Mini Peppers Stuffed With Cheese And Topped With Bacon Grilled Recipes
CHEESY BACON STUFFED MINI PEPPERS
These Cheesy Bacon Stuffed Mini Peppers are the perfect crowd pleasing appetizer! They're stuffed with two kinds of cheese, bacon, and more, then baked till melty and delicious!
Provided by Ashlyn Edwards | Belle of the Kitchen
Categories Appetizer
Time 27m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Spray a cookie sheet with nonstick cooking spray and set aside.
- In a small bowl, beat together the cream cheese, green onions, bacon, garlic powder, cheddar, and worcestershire sauce with an electric mixer until smooth.
- Fill the sliced peppers with the filling, about a heaping tablespoon each. Place on prepared cookie sheet, then sprinkle each pepper with a little extra cheese. Bake in the preheated oven for 10-12 minutes until cheese is melted and bubbly and peppers have softened.
- Allow to cool slightly before eating. Sprinkle with a little chopped cilantro if desired. Enjoy!
Nutrition Facts : Calories 87 kcal, Carbohydrate 1 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 20 mg, Sodium 113 mg, ServingSize 1 serving
MINI PEPPERS STUFFED WITH CHEESE AND TOPPED WITH BACON - GRILLED
A great summertime appetizer! Colorful and unique - can be made ahead and refrigerated until ready to grill.
Provided by Viclynn
Categories Peppers
Time 35m
Yield 12 peppers, 6 serving(s)
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 84.2, Fat 4, SaturatedFat 1.3, Cholesterol 5.4, Sodium 73.8, Carbohydrate 11.1, Fiber 4, Sugar 5.7, Protein 3
CHEESY BACON STUFFED MINI PEPPERS
These sweet bite-sized peppers are stuffed with a scrumptious bacon cream-cheese mixture and are almost identical to a jalapeño popper. Roasted in the oven, these peppers make a delicious summer appetizer that everyone will love at first bite.
Provided by Amy Desrosiers
Categories Appetizer
Time 27m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 portion, Calories 59 kcal, Carbohydrate 2 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
CHEESY SAUSAGE-STUFFED MINI PEPPERS
These quick-bite peppers stuffed with a mixture of mushrooms and Jimmy Dean fresh sausage and topped with mozzarella cheese make ideal appetizers or a satisfying meal on their own. Using a pre-cooked rice of your choice makes these bites not only quick to eat but quick to prepare as well.
Provided by JimmyDean
Categories Stuffed Bell Peppers
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a small frying pan, heat 1 tablespoon of oil over medium-high heat for about 30 seconds. Add Jimmy Dean sausage and cook for 8 to 10 minutes until browned, stirring frequently to break up the sausage into small pieces, then drain. Remove the sausage and set aside.
- To the same pan, add the remaining 1 tablespoon of oil and reduce heat to medium. Add diced mushrooms and saute for about 5 minutes, until mushrooms are softened and brown.
- In a bowl, mix the sausage and mushrooms with the rice and parsley, and 1/2 cup of the mozzarella. Season to taste, and fill each bell pepper halfway with the mixture.
- Top each pepper with additional cheese, and bake for 10 to 15 minutes.
- Carefully remove the peppers from the oven and let cool for 5 minutes before serving.
MINI STUFFED PEPPERS
Think jalapeno poppers but healthier and you control the heat. I wanted to keep it light and vegetarian but feel free to add crumbled cooked turkey bacon to the mix, if desired.
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese
Time 25m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place halved peppers in a bowl. Add olive oil and salt; toss to combine.
- Mix goat cheese, Parmesan cheese, jalapeno, garlic, chives, and black pepper in a separate bowl. Stir until evenly combined. Spoon cheese mixture into pepper halves and place on a baking sheet.
- Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.
Nutrition Facts : Calories 43 calories, Carbohydrate 1.2 g, Cholesterol 7.3 mg, Fat 3.2 g, Fiber 0.2 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 68.4 mg, Sugar 0.2 g
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