These bacon and goat cheese stuffed mini peppers are the perfect bite-sized appetizer – sweet, smoky, creamy and just a little bit indulgent. Each pepper is filled with a savory mixture of tangy goat cheese and crispy bacon, then finished with a dollop of hot pepper jelly for the ultimate flavor contrast. Whether you’re entertaining guests or just treating yourself, these are always a crowd pleaser!
- Preheat oven to 400 and line a rimmed baking sheet with a silicone baking mat or parchment paper. Lay the pepper halves on the baking sheet (cut side up).
2. In a large mixing bowl, combine goat cheese, bacon, red onion, parsley, garlic, salt and pepper. Scoop the goat cheese mixture evenly into each bell pepper.
3. Top each bell pepper with a small dollop of pepper jelly. Bake for 10 minutes; turn oven to broil and broil for 3 minutes longer.
4. Once out of the oven, allow the bell peppers to sit for 5 minutes. Transfer to a serving platter and garnish with fresh chives.
Bacon and Goat Cheese Stuffed Mini Peppers with Hot Pepper Jelly
Serves 10
All you need:
10 mini bell peppers, halved and seeded
8 ounces plain goat cheese, room temperature
6 slices cooked bacon, chopped
2 tablespoons finely diced red onion
1 tablespoon chopped flat-leaf parsley
1 peeled garlic clove, minced
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/4 cup hot pepper jelly
Fresh chives, for garnish
All you do:
- Preheat oven to 400 and line a rimmed baking sheet with a silicone baking mat or parchment paper. Lay the pepper halves on the baking sheet (cut side up).
- In a large mixing bowl, combine goat cheese, bacon, red onion, parsley, garlic, salt and pepper. Scoop the goat cheese mixture evenly into each bell pepper.
- Top each bell pepper with a small dollop of pepper jelly. Bake for 10 minutes; turn oven to broil and broil for 3 minutes longer.
- Once out of the oven, allow the bell peppers to sit for 5 minutes. Transfer to a serving platter and garnish with fresh chives.