These 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!
This recipe will make a dozen stuffed peppers, so if you’re feeding a crowd and want more than that, just double the recipe.
- 1 pound mini sweet peppers, halved and seeded
- 2 tablespoon extra virgin olive oil
- Salt and pepper
- 12 ounce log goat cheese softened
- 2 tablespoon Mascarpone cheese
- ¼ cup bacon crumbles, Bacon Bits work
- 1 tablespoon Everything But the Bagel seasoning
- 2 teaspoon Lemon zest
- ½ Lemon, juiced
- 2/3 cup grated parmesan
- 1 tablespoon Butter
Preheat the oven to 425F*.
Cut each in half, remove seeds.
Place on a pan and spray/drizzle with the olive oil and salt and pepper.
Baked for 8 minutes. Then let cool.
In a large bowl, stir to combine the goat cheese, parmesan, mascarpone, garlic, bacon bits, seasoning, lemon zest and juice and black pepper.
Fill the cut peppers – you should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
Melt butter and stir in parmesan cheese.
Sprinkle parmesan mixture over the top of each pepper.
Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges.