Bacon and goat cheese stuffed mini peppers are as tasty as they are cute. This recipe for sweet pepper poppers is easy to prep ahead of time in only 15 minutes. Stuffed sweet peppers can be served as a dinner side or for a party as a delicious low carb appetizer. Make extras – they always fly off the party platter!
Jump to the recipe to see a video on how to make mini stuffed peppers.
Ingredients for bacon and goat cheese stuffed mini peppers
This recipe is made with just a handful of fresh ingredients.
To make bacon and goat cheese stuffed mini peppers, you need half of a dozen sweet peppers, goat cheese, honey, salt, a jalapeño, and last, but certainly not least, half a pound of cooked bacon.
Creamy, fresh goat cheese on the block or in a log is perfect for stuffed sweet peppers.
I used award-winning Cypress Grove goat cheese.
To prepare the goat cheese, crumble one cup of it.
To prepare the jalapeño, remove the pith and seeds and dice it.
I buy jalapeños in bulk and keep diced frozen jalapeños on hand for recipes like this one.
To cook the bacon, heat the oven to 400 degrees. Line a baking tray with parchment paper and lay bacon on top. Cook bacon for 15 minutes, flip and cook another 10 minutes. Dice cooked bacon and set aside.
Prepare the goat cheese filling
Mix goat cheese and honey into a spread.
Mix the salt and jalapeños in to the goat cheese filling.
Fill each pepper half with goat cheese spread.
Finish the stuffed mini peppers in the oven
Cook bacon and goat cheese stuffed mini peppers in the oven on 425 degrees for 10 minutes.
The goat cheese filling will melt and the sweet peppers will roast.
Next, set the broiler to high.
Sprinkle bacon on top of stuffed sweet peppers.
Then pop the bacon and goat cheese stuffed mini peppers in the broiler for 2 minutes.
The bacon will melt into the sweet pepper poppers.
Sprinkle chopped cilantro on the top of the stuffed sweet peppers.
Serve stuffed sweet peppers hot or at room temperature.
Want to hear about how to start a goat cheese farm? Goat expert Deborah Niemann from Thrifty Homesteader shares how to farm goats, sustainable foods, and country life in this interview.
Tasty tips for cooking bacon and goat cheese stuffed mini peppers
- One bag of mini sweet peppers is about two servings of this recipe.
- Refrigerate mini peppers until using them to increase freshness.
- This recipe for bacon and goat cheese stuffed mini peppers can be adapted for regular sized peppers. Quarter the regular sized peppers and follow the recipe instructions. See this post to learn how to cut bell peppers.
- Corn mixed in to the goat cheese filling makes these bites a bit more sweet.
- You can make and freeze mini peppers without losing flavor, so this is a great recipe to make ahead. I freeze them in large oven safe glass containers.
More recipes with cheese you might like…
- Homemade pizza with store bought dough
- Baked chicken parmesan with vodka sauce
- 50+ gourmet grilled cheese ideas
- Pear and goat cheese pizza
- Best caprese salad recipe
Let me know when you make these stuffed mini peppers! Be sure to leave a comment and rate the recipe. It means so much to hear from Sip Bite Go readers and I love seeing photos of your food! Don’t forget to tag me @sipbitego on Instagram so I can see how the recipe turned out. For more ideas you’ll love, sign up for the Sip Bite Go newsletter.
Bacon and Goat Cheese Stuffed Mini Peppers Recipe (Sip Bite Go)
Ingredients
- 1 cup goat cheese crumbled
- 2 tbsp honey plus more for drizzling
- 1 tsp salt
- 1 jalapeño diced, pith and seeds removed
- 1/2 dozen sweet peppers diced, seeds removed
- 1/2 lb bacon
- 1 tbsp cilantro
Instructions
- To cook bacon, heat oven to 400 degrees. Line a baking tray with parchment paper and lay bacon on top. Cook bacon for 15 minutes, flip and cook another 10 minutes, then dice cooked bacon and set it aside.
- Heat oven to 425 and line a baking sheet with parchment paper.
- Mix goat cheese and honey into a spread. Mix in salt and jalapeños.
- Fill each pepper half with goat cheese spread. Cook bacon and goat cheese stuffed mini peppers in the oven on 425 degrees for 10 minutes.
- Set broiler to high. Add bacon on top of pepper halves and broil for 2 minutes.
- Drizzle with honey, if desired. Serve hot or room temperature.
Video
Notes
- One bag of mini sweet peppers is about two servings of this recipe.
- Refrigerate mini peppers until using them to increase freshness.
- This recipe for bacon and goat cheese stuffed mini peppers can be adapted for regular sized peppers. Quarter the regular sized peppers and follow the recipe instructions. See this post to learn how to cut bell peppers.
- Corn mixed in to the goat cheese filling makes these bites a bit more sweet.
- You can make and freeze mini peppers without losing flavor, so this is a great recipe to make ahead. I freeze them in large oven safe glass containers.
If you want to freeze these stuffed peppers, do you cook them first or assemble only and freeze to cook later?
Hi Kristina,
Personally, I’d completely prep them and then freeze them. Then let them thaw overnight to cook them before serving.
I made these for Easter and all my extended family ate them. Between these mini peppers and deviled eggs I cooked, I was worried no one would be hungry for the main course! Didn’t have fancy honey so mine were made with the honey in the bear shape bottle. Will be making them again!!