If you’re looking for a great appetizer to try at your next dinner party, this stuffed mini sweet peppers recipe is a perfect choice.
Do you know what makes a great appetizer?
It’s gotta be delicious, of course. And it’s gotta look good.
But beyond the appearance and the taste, there are two more things that make a good appetizer GREAT.
First, an appetizer should, well, be appetizing!
It should be just enough to get your tummy hungry for more.
Appetizers can come in so many forms, such as soups, salads, finger foods, skewers… but no matter what kind of appetizer, it should stimulate your appetite and leave you ready for your next courses.
Second, a great appetizer should be balanced!
Whether you have crispy carrot fries, a light and refreshing cucumber soup, or a plate of delicious prosciutto-wrapped asparagus, your appetizers should always have a good balance of different flavors.
While mini sweet peppers belong in the same family as bell peppers, they have some differences when it comes to taste, texture, appearance, and color.
Bell peppers have a sweet and slightly spicy taste, crunchy texture, plump appearance, and comes in red, green, and yellow.
Mini sweet peppers have a sweeter, more floral taste, softer flesh, long, tapered shape, and come in either red, yellow or orange.
They are also noticeably smaller compared to bell peppers.
How long do mini peppers last?
Mini peppers can last around a week in a cool, dark place or in your fridge.
However, if you have already cut up the peppers, you must use them within 1-2 days.
Can you eat the seeds in mini peppers?
Yes, just like with any other peppers, the seeds of mini peppers are edible.
However, mini peppers don’t produce the same amount of seeds that bell peppers do, so even if you don’t deseed them, it won’t make a lot of difference.
How to prepare mini peppers
First, wash and dry the mini peppers thoroughly.
If you are eating the mini peppers whole, you can roast the whole pepper.
If you are stuffing the pepper whole, simply trim the top, remove the core and seeds, and leave the fruit intact.
You can also cut the peppers in half lengthwise, remove the core, and prepare as necessary in the recipe.
Are mini peppers good for you?
Since mini peppers belong to the same family as bell peppers, they offer the same nutrients and vitamins.
Peppers contain high amounts of vitamin A and C, fiber, folic acid, potassium, and beta-carotene.
How long to cook stuffed mini peppers
Cooking stuffed mini peppers is quick and easy!
For this recipe, it will only take 5 minutes to broil the peppers, but even if you are roasting the mini peppers whole, it will only take around 10 minutes to cook the peppers.
Our CookingChew Cooking Tips:
- You can quickly remove the seeds and membranes using a melon baller.
- Add a little bit of crunch! You can add toppings such as pine nuts or sunflower seeds to give your dish a bit of texture.
Bacon and 3-Cheese Stuffed Mini Sweet Peppers
Bacon and 3 different kinds of cheeses?
This delicious recipe brings together smoky bacon, 3 KINDS of cheeses (salty, nutty, and creamy), and sweet roasted mini peppers.
The best part?
You can knock them out in less than 20 minutes, but they’re going to look and taste as if you slaved over them for a few hours.
- 4 whole mini sweet peppers in assorted colors
- 6 oz. goat cheese
- 6 oz. ricotta cheese
- 3 T. fresh thyme leaves
- 4 strips thick-cut bacon, cooked and crumbled
- 1 oz. hard Parmesan cheese, freshly grated
- Pinch of salt and pepper
- Wash and dry peppers thoroughly. Leaving the stem intact, cut each pepper in half lengthwise and remove the core. Set aside.
- Remove fresh thyme from stems. Set aside.
- Line a rimmed baking sheet with parchment paper and set aside.
- Preheat oven to broil.
- As oven is heating, combine goat cheese, ricotta cheese, thyme leaves, and cooked bacon in a small bowl. Season with salt and pepper to taste. Mix ingredients until thoroughly combined.
- Place about a teaspoon of the cheese and bacon mixture into each pepper half.
- Arrange prepared peppers halves on prepared baking sheet.
- Top each pepper half with grated Parmesan cheese.
- Place into preheated oven for 5 minutes or until cheese turns brown and peppers start to blister.
- Remove from oven immediately and put on serving plate.
- Serve and enjoy!
This recipe fills eight pepper halves, so you'll need four whole peppers.
Add a bit more green
You can add a little bit more herbs as garnishes afterwards.
Chop a bit of cilantro, chives, or chopped green onions and sprinkle on top of the pepper halves before serving.
It will add a bit more brightness and bring the dish to a whole new level!
Make it a little sweeter
If you want to give your mini peppers a little bit more sweetness, you can drizzle a little honey or maple syrup on top before serving.
The best part of this appetizer is that leftovers taste just as good as the freshly made dish!
However, we’re pretty sure that every time you serve this, there won’t be any leftovers to worry about.