Yes sir, these are addicting. Sweet mini peppers stuffed with goat cheese, parmesan, cream cheese, and crispy bacon, baked until gooey and then drizzled with balsamic glaze. I’m talking last meal good. Oh yes, I could literally eat a party tray full of these riding in the car before arriving at said party. If you’ve got doubts, try them for yourself. You’ll be giving me a long distance high-five in no time.
What I really love about these – they’re a great alternative to jalapeno poppers. As much as I love me some cheesy stuffed jalapenos, some people are afraid of the spicy. These have that delicious cheesy pepper vibe without the heat.
Start with some mini sweet peppers. I bought these guys at Trader Joe’s, but I’ve also seen them at Costco.
Cut them in half and scrape out the seeds and pith (the white line in the center). Place them on a lined baking sheet. I used a Silpat, but you could use parchment paper as well.
This little frosting spatula was perfect for filling the peppers.
Stuff them with a mixture of goat cheese, cream cheese, parmesan, bacon, kosher salt, and freshly ground black pepper.
Bake them for about 20 minutes at 400 degrees, or until they are brown and bubbly. Then drizzle them with balsamic glaze. You could make your own reduced down from balsamic vinegar or save yourself some dishes, like me, and buy a little bottle of glaze at Trader Joe’s.
Goat Cheese Stuffed Sweet Peppers with Balsamic Glaze
Ingredients
- 16 sweet mini peppers
- 1/2 cup (4 oz.) goat cheese
- 1/2 cup (4 oz.) cream cheese, softened
- 1/2 cup grated parmesan
- 4 strips bacon, cooked and crumbled
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup balsamic glaze
Instructions
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Cook up the bacon until crispy. Set aside to cool on a paper towel.
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Preheat the oven to 400 degrees. Cut all mini peppers in half lengthwise. Use a spoon to scrape out the seeds and the pith (white flesh). Lay them on a lined baking sheet.
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In a large bowl, mix together goat cheese, cream cheese, and parmesan with a rubber spatula. Crumble bacon and add to cheese. Season with salt and pepper. Fill each pepper with cheese mixture. Bake for 20 minutes or until cheese becomes brown and bubbly. Drizzle with balsamic glaze and serve warm.
