Servings: 4 Prep: 10 mins Cook: 10 mins Total: 20 mins
This is a ludicrously simple recipe, bordering on cheating. This recipes runs the risk of not even being a recipe, at all! However, I’m going to do my best to make it one!
This one is a straight-up Costco special!
(Note: Costco didn’t pay me for this. It’s just a story … )
I visited Costco and saw the mini peppers. This triggered a memory from hundreds of years ago, back when I had a food-based podcast, a good 10 years before the invention of the term “podcast”. One of the recipes explored during that time was very similar, except it consisted of “Jingle-Bell Peppers, fresh mozzarella, parmesan cheese, basil chiffonade, pancetta crisps and a delicate drizzle of olive oil”. It was beautiful and delicious!
Seeing the mini peppers brought that memory back, full force. I continued to wander the aisles and saw the big black brick of Tillamook Extra-Sharp Cheddar. That’s some dern good cheese. I grabbed the block and tossed it in the cart.
Then, there’s the bacon. Ahh… bacon! I frequently buy the big bags of bacon bits and liberally sprinkle them into pretty much everything. However, I secretly suspect that it’s bacon made from bits and pieces from “any part” of the pig. It doesn’t quite hold the same allure as true strips of bacon made from the belly of the swine. Occasionally, when feeling lazy, I grab the pre-cooked bacon slices and use them in sandwiches, or during times when I want the bacon to look a bit more bacony. This was just such a time. I grabbed the thin wide bag of bacon slices, tossed it in the cart and moved on.
This recipe is literally just halved mini peppers, with a chunk of cheese and a few mini strips of bacon placed in each half. This is baked and enjoyed with a smile!
I’ve used this as both a nice side dish, as well as an appetizer or snack. It’s pretty versatile, completely delicious, it’s pretty to look at and it’s pretty much loved by all!
As a final note, I love fresh herbs. As much as I love low-carb food, it’s often very heavy. Adding a bit of levity through some aromatic herbs helps cut the heavy. I tossed a sprinkle of thyme on top. Highly recommended, but not a requirement. These will taste amazing, no matter what you do.
Cheddar-Bacon Mini PeppersPrint Pin Rate
- 12 Sweet Mini Peppers
- 8 oz. Extra Sharp Cheddar Cheese
- 8 slices cooked bacon
- 1 Tbsp fresh chopped thyme (rosemary, oregano or marjoram would be nice)
- Salt and pepper to taste
- Pre-heat the oven to 425°F (218°C).
- Wash and dry your peppers. Slice each in half, from top to bottom. Remove the seeds.
- Place each pepper half on a baking tray lined with parchment paper (not required, but makes cleanup easier, in case of molten cheddar spills).
- Sprinkle salt and pepper over the top of the peppers.
- Cut the cheddar into little 1/4 to 1/2-inch (1cm) cubes. Place 2 to 3 little cubes inside each pepper half.
- Cut your bacon slices into 1/8 to 1/4-inch (.5cm) strips. Evenly distribute the bacon over the top of each pepper.
- Bake in the hot oven until the cheese is melted (about 10 minutes).
- Sprinkle fresh herbs over the top and serve!
STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note, I only ever endorse products that are in alignment with my ideals and I believe would be of value to my readers.
* Learn More: More about this recipe and nutrition …