I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).
Also try my sausage-stuffed Hatch chiles.
Bacon Cheese-Stuffed Peppers
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
- 1/2 pound thick cut bacon
- 2 red bell peppers
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1/4 cup more or less Monterey jack cheese, shredded
- 1/4 cup more or less mozzarella cheese, shredded
Preheat oven to 375 F.
Line a baking sheet with foil and add the bacon.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.
Wow. When I set out to make these southwestern stuffed peppers on the Char-Broil Big Easy (you can make them just as easily in the oven) I admit, I had high expectations. The recipe came from Chile Pepper magazine, and past experience has shown that everything I’ve made from the magazine has been outstanding.
These peppers were no exception. They were just unbelievably good. Spicy salsa, hot cheese, roasted peppers and southwestern spices all came together in one of the best dishes I’ve made (or had).
I served our southwestern stuffed peppers as a side dish, but you could easily change this recipe to add some browned ground beef (or better, Mexican chorizo!) and serve them as a main dish. You can’t go wrong with these peppers. They are great.
Don’t let the fact that the recipe for these peppers came from a magazine geared towards chileheads scare you off. Chile Pepper magazine isn’t just about scary hot dishes, not by any stretch. It’s about flavorful foods.
You can always (easily) modify the recipes to tone down the spice. For these stuffed peppers, use mozzarella cheese instead of habanero jack, leave out the hot peppers, and use a mild salsa.
Also try my sausage-stuffed peppers made on the Big Easy.
Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page
and my free Big Easy eCookbook
Southwestern Stuffed Peppers
If you are cooking these peppers in a Char-Broil Big Easy you'll need a bunk bed basket
to be able to cook all 6 pepper halves at once.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
- 1 16 ounce jar salsa, divided, if cooking in the oven
- OR 1 cup salsa if cooking in a Char-Broil Big Easy
- 2 hot peppers minced (I used jalapenos, but you can use whatever pepper you wish)
- 1/2 cup mushrooms diced
- 1/2 cup fresh spinach chopped
- 1 cup shredded habanero jack cheese plus more for garnish
- 3 tablespoons sour cream
- 1 15 1/2 ounce can beans (black beans, kidney beans, pinto beans, whichever you prefer), rinsed and drained
- 3 eggs beaten
- Salt and pepper to taste
- 3 bell peppers halved lengthwise, seeded, with membranes removed
- Fresh cilantro chopped, for garnish
In large bowl, combine remaining (all if cooking on the Big Easy) salsa with the hot pepper, mushrooms, spinach, cheese, sour cream and beans.
Add the beaten eggs and season with salt and pepper. Mix well.
Fill pepper halves with egg mixture. Place in casserole or Big Easy and bake/cool for 35 minutes.
Serve garnished with more cheese and chopped fresh cilantro, if desired
These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth. They are very, very good. The original inspiration came from Chris over at the Nibble Me This blog site. Check Chris’ site out. He always posts great grilling and smoking ideas.
Since we are currently remodeling our kitchen we made these entirely on our ancient Weber gas grill. No matter what you use to make them, these sausage-stuffed grilled sweet peppers are fantastic.
The Italian sausage mixture is moist, tender, and very tasty! For a pizza twist, try my grilled bell pepper pizzas!
Sausage-Stuffed Grilled Sweet Peppers
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
- 1 pound mini sweet bell peppers
- 1 pound ground Italian Sausage
- 1/2 Vidalia onion chopped
- 4 cloves garlic minced
- 1 medium tomato seeded and chopped
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon or much more dried red pepper flake
- 1/4 cup shredded Italian cheese blend
Soak some bamboo skewers in water.
Bring a large pot of water to a boil. Add peppers and boil for 3 minutes.
Drain peppers and place into an ice bath for 5 minutes.
Cut tops off peppers and remove seeds.
Crumble sausage into a large skillet over medium-high heat and cook until nearly done.
Add onion, garlic, tomato, basil, oregano and pepper. Stir and cook until onions are softened.
Remove from heat. Stir in the cheese. Let cool for 5 minutes.
Fill peppers with the sausage mixture. Skewer and place over direct heat on a grill for 3-5 minutes. Flip and grill another 3-5 minutes.