These bacon and goat cheese stuffed mini peppers are a nice, fresh tasting appetizer. They bring a splash of colour to your food display at a party. These mini peppers are a surprising change from the usual appetizer offering of dips and rich cheesy dishes, so I make them fairly often.
You can completely make and assemble these mini peppers a day ahead and store them in the fridge in a sealed container or a resealable bag. This makes entertaining even easier as you can just pull them out when you need them.
A few years ago, we went to a restaurant for my husband’s office Christmas party. Before the meal, servers walked around with trays of appetizers. That was of course my favourite part of the night! A few of the appetizers they served were ones I had made before, but they served stuffed mini peppers and I knew in that first bite that I would have to come up with a recipe for them. The crunch and the refreshing taste made it so that I wanted to be able to serve it at my own functions.
The first few times I tried, I added all kinds of ingredients and made things unnecessarily complicated. When I simplified things down to the ingredients that I was sure had been in those mini peppers at the Christmas party, I knew that I had found my recipe. It is simple. It requires only a handful of ingredients. And it is delicious!
Bacon and Goat Cheese Stuffed Mini Peppers Recipe:
4 oz. cream cheese, softened
100 g goat cheese
24 mini peppers in a variety of colours
4 slices of bacon
Cook the bacon well and crumble it. In a small bowl, mix together the cream cheese, goat cheese and salt and pepper. Stir in the cooked bacon.
Wash the mini peppers and slice the tops off. Seed them and take out the white ribs using a small spoon.
Fill the empty mini peppers with the goat cheese and bacon mixture.
Refrigerate, covered until ready to serve. These stuffed mini peppers can stay in the fridge for a day or two before but cannot be frozen.