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
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.
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
- 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.
I was a little pessimistic when I set out to make this colorful Christmas pasta dish. I thought, sure, it looks Christmasy (and it’s nowhere near Christmas time), but I wasn’t sure it’d have a lot of flavor. I was pleasantly surprised at the end result, which Anita absolutely raved about.
This Christmas pasta is an incredibly easy way to cook up a big dish for a crowd. Also try my baked Angel hair with sausage. It’s also a big favorite of ours.
Servings 8 -12
- 1 tablespoon olive oil plus more for drizzling
- 2 pounds sweet Italian Sausage torn into bite-sized pieces
- 3 red bell peppers cut into 1" chunks
- 3 green bell peppers cut into 1" chunks
- 3 sweet onions cut into 1" chunks
- 3/4 teaspoons salt
- 1/2 teaspoons black pepper
- 5 cloves garlic minced
- 1 1/2 pounds spaghetti cooked al-dente
- Parmesan cheese
Preheat oven to 350 F.
Spray a large casserole dish with non-stick spray.
Heat oil over medium-high heat in large skillet. You need a skillet large enough to hold the meat, veggies, and pasta, so if you don't have a really large one, use a big pot instead.
Add sausage and cook until done.
Meanwhile, cook the pasta until almost done. Drain well.
Remove sausage with a slotted spoon.
Add in the peppers and onion and cook until starting to soften, 8-10 minutes.
Season with salt and pepper and add the garlic and cook another minute.
Remove from heat. Stir the meat back into the veggies.
Add the pasta to the pan and stir well.
Pour mixture into the casserole, cover with foil, and bake 35-40 minutes.
Serve drizzled with a little olive oil and sprinkled with freshly grated Parmesan cheese.
I’ve been subscribing to Chile Pepper magazine for quite some time now. Though I certainly don’t consider myself to be a Chilehead, I do like some heat in my dishes, like this four-pepper chicken fried rice. A lot of people are afraid of using peppers or hot sauces in their dishes, but I’ve found that if you experiment with them you can get a better tasting dish, and one that doesn’t burn off the roof of your mouth.
I found this recipe for four-pepper chicken fried rice in the November 2009 issue of the magazine. It came out absolutely fantastic. You can use whatever peppers you have really. I had some roasted chicken left from a cookout on my Big Easy, which worked just great in this meal. I’d make this again in a heartbeat.
Also try my grilled Kung Pao chicken with egg-fried rice.
Four-Pepper Chicken Fried Rice
Fantastic flavors with a little kick to boot!
- 1 cup brown rice
- 3 tablespoons olive oil divided
- 1 pound fresh green beans trimmed, and cut into 1" lengths
- 3 jalapenos seeded if desired, cut into strips
- 2 red bell peppers cut into strips
- 2 poblano peppers can sub green bell peppers, cut into strips
- 6-8 dried chiles
- 2 eggs lightly beaten
- 1 tablespoon soy sauce plus more for serving
- 1 tablespoon hot sauce I used Cholula, my favorite
- 2 cups roasted chicken chopped
- Green onions chopped, for garnish
Cook rice per package instructions.
Heat 1 tablespoon of the oil in a large skillet. Add the green beans and cook until slightly tender, about 8 minutes.
Add in the peppers and dried chiles and cook until tender, about 5 minutes.
Remove the vegetables to a large bowl.
Reduce heat to low.
Add the eggs and scramble. Cook until done. Remove to the bowl with the vegetables.
Add the remaining oil. Increase the heat to medium high. Add in the rice and toss to coat. Cook for 1 minute.
Add in the chicken, soy sauce, and hot sauce. Stir. Cook until the chicken is heated.
Add the vegetables and eggs back and heat.
Serve garnished with green onions and a little extra soy sauce on the side.