Here’s the absolute perfect dish for the long holiday weekend! Mini sweet bell peppers stuffed with a spicy, cheesy, bacon-y filling and topped with chopped tomatoes, cilantro and lime are perfect for a quick pop-in-your-mouth, no-utensils-needed appetizer. Substitute with jalapeños if you like it spicy.
My aunt made these years ago for a 4th of July party and though the recipe is long lost , I’ve made them so many times since that I no longer need it.
These are so good that I eat them straight out of the oven, at room temperature, or cold out of the fridge for a snack…if there’s even any left over.
These are great on the grill now that we’re in the heart of grilling season, but you can make them in the oven too so you can enjoy them all year. The fresh tomato topping is the perfect counter to the rich bacon-and-cheese filling.
I hope you have a fun-filled, relaxing weekend with family and friends and full of stuffed mini peppers!
Mini sweet bell peppers stuffed with a spicy, cheesy, bacon-y filling and topped with chopped tomatoes, cilantro and lime are perfect for a quick pop-in-your-mouth, no-utensils-needed appetizer!
- 1 pound mixed mini peppers, top, core and seeds removed and cut in half
- 6 strips bacon, diced and cooked until crisp
- One 8-ounce package cream cheese, at room temperature
- 1/4 cup sour cream
- 1-1/2 ounces (about 1/3 cup) shredded sharp cheddar cheese
- 2-1/2 ounces (heaping 1/2 cup) shredded Pepper Jack cheese
- 2 garlic cloves, finely minced
- 1/4 teaspoon smoked sweet paprika
- Pinch of cayenne, to taste
- Kosher salt and freshly ground black pepper
- 1 cup chopped cherry tomatoes
- 2 tablespoons finely chopped cilantro
- Juice of 1 lime
- Preheat the oven to 400°. Line a large baking sheet with aluminum foil.
- Combine the cream cheese and sour cream in a medium mixing bowl and stir together to combine. Add the cooked bacon, cheeses, minced garlic, paprika, cayenne and salt and pepper to taste. Spoon the filling into the peppers; you should have enough to fill all the peppers if you don’t overstuff. Lay the stuffed mini peppers on the baking sheet. Bake for 11 to 13 minutes, until the filling is warmed through and the cheese is melted.
- In the meantime, make the Tomato-Cilantro Compote by combining all the ingredients. Season with salt and pepper to taste. Set aside to marinate while the peppers cook.
- When the peppers are done, top with a spoonful of the drained tomato-cilantro compote and serve.