Bacon Cheese-Stuffed Peppers

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.

Bacon Cheese-Stuffed Peppers

Add A Bit Of Heat, If You Want

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). And for me, spicier is better!

I highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.

This recipe was inspired by a recipe from the BBQ Pit Boys.

Also try my sausage-stuffed Hatch chiles.

Bacon Cheese-Stuffed Peppers
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4 from 1 vote

Bacon Cheese-Stuffed Peppers

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. 
Course Side
Cuisine American
Keyword peppers, stuffed
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
Calories 336kcal

Ingredients

  • ½ pound bacon
  • 2 red bell peppers
  • 1 tablespoon vegetable oil
  • beer
  • ¼ cup white onion chopped
  • ¼ cup Monterey jack cheese more or less, shredded
  • ¼ cup Mozzarella cheese more or less, shredded

Instructions

  • 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.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 11g | Fat: 30g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 460mg | Potassium: 263mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1986IU | Vitamin C: 77mg | Calcium: 97mg | Iron: 1mg

Nutritional values are approximate.

Southwestern Stuffed Peppers on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

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).

Southwestern Stuffed Peppers on the Char-Broil Big Easy

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 on the Char-Broil Big Easy
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4 from 1 vote

Southwestern Stuffed Peppers on the Char-Broil Big Easy

These peppers were 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).
Course Side
Cuisine American
Keyword bell pepper, Big Easy, Char-Broil, southwestern
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 165kcal

Ingredients

  • 2 cups salsa divided, if cooking in the oven, 1 cup if cooking in a Char-Broil Big Easy
  • 2 hot peppers minced
  • ½ cup mushrooms diced
  • ½ cup spinach chopped
  • 1 cup habanero jack cheese shredded, plus more for garnish
  • 3 tablespoons sour cream
  • 1 15 1/2 ounce dark red kidney beans rinsed and drained
  • 3 eggs beaten
  • kosher salt
  • ground black pepper
  • 3 bell peppers halved lengthwise, seeded, with membranes removed
  • cilantro chopped, for garnish

Instructions

Cooking in the oven

  • Preheat oven to 400 F if cooking in the oven
  • Evenly spread out half of the salsa in the bottom of a casserole dish.

Cooking in the Big Easy

  • Fire up your Char-Broil Big Easy.

Then…

  • 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

Notes

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.

Nutrition

Calories: 165kcal | Carbohydrates: 12g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 754mg | Potassium: 515mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2957IU | Vitamin C: 100mg | Calcium: 194mg | Iron: 1mg

Nutritional values are approximate.

Sausage-Stuffed Grilled Sweet Peppers

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.

Sausage-Stuffed Grilled Sweet Peppers

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
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4 from 1 vote

Sausage-Stuffed Grilled Sweet Peppers

These little sausage-stuffed grilled sweet peppers are like popcorn. You just keep popping them into your mouth.
Course Appetizer
Cuisine American
Keyword grilled, peppers, sausage
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Calories 232kcal

Ingredients

  • 1 pound mini sweet bell peppers
  • 1 pound ground Italian Sausage
  • ½ Vidalia onion chopped
  • 4 cloves garlic minced
  • 1 medium tomato seeded and chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried red pepper flake or much more
  • ¼ cup Italian cheese blend shredded

Instructions

  • 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.
  • Serve warm.

Nutrition

Calories: 232kcal | Carbohydrates: 6g | Protein: 10g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 430mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 418IU | Vitamin C: 50mg | Calcium: 39mg | Iron: 1mg

Nutritional values are approximate.

Four-Pepper Chicken Fried Rice

I’ve been subscribing to Chile Pepper magazine (no longer in publication) 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.

Four-Pepper Chicken Fried Rice

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 Char-Broil 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
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5 from 1 vote

Four-Pepper Chicken Fried Rice

Fantastic flavors with a little kick to boot!
Course Main Dish
Cuisine American
Keyword fried rice
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 349kcal

Ingredients

  • 1 cup brown rice
  • 3 tablespoons olive oil divided
  • 1 pound green beans fresh, 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 large eggs lightly beaten
  • 1 tablespoon soy sauce plus more for serving
  • 1 tablespoon hot sauce I used Cholula, my favorite
  • 2 cups chicken roasted, chopped
  • green onions chopped, for garnish

Instructions

  • 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.

Nutrition

Calories: 349kcal | Carbohydrates: 52g | Protein: 16g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 499mg | Potassium: 739mg | Fiber: 8g | Sugar: 9g | Vitamin A: 3379IU | Vitamin C: 153mg | Calcium: 91mg | Iron: 3mg

Nutritional values are approximate.