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Grilled Cheese and Bacon Stuffed Mini Bell Peppers are a fun appetizer to enjoy all summer long! They are quick and easy to make, don’t take long to grill, and taste great. This was our first time making them, but we were pleased with how they turned out. We paired them with some grilled brats to complete the meal.
The mini bell peppers are soft and tender and are filled with a lovely combination of cream cheese, bacon, and cheddar cheese. They are very creamy, cheesy, and a little salty from the bacon.
The recipe can be found here.
Start by preheating the grill to 350 degrees. You will want to use a grill pan, like a jalapeno popper grill pan, to make this recipe. I think it’s worth having the pan if you like to grill and enjoy experimenting with different recipes.
Cook the bacon according to package instructions. Remove the bacon to a paper towel lined plate to drain the excess great. Once cool, chop.
While the bacon is cooking, remove the tops from the bell peppers and carefully core out the inside and remove the seeds. You’ll want to use a small knife, such as a paring knife, to do this. Be careful to not slice the bell peppers all the way through or even in half. It’s OK if you do cut the sides a bit, just use a toothpick to hold it shut before grilling.
The pan can fit 24 bell peppers so this is how many you should prepare. Some might be quite small but that’s OK. We’ll talk about how to accommodate size differences in a later step.
Add the softened cream cheese, bacon, shredded cheese, and mayo to a mixing bowl and stir until well combined. Add the mixture to the inside of each bell pepper, filling it completely. I find it easiest to do this with a piping bag or Ziplock bag. Snip of the corner and squeeze the bag to fill each pepper.
Place the peppers in the grill pan. If the peppers are too thin and will fall through the holes, use a toothpick to secure. Insert the toothpick horizontally through the pepper before placing it in the grill pan, as you can see in the image.
Place the grill pan on the grill and cook for about 10-12 minutes or until the peppers are soft and tender and the mixture is warmed through and starts to melt. Keep the grill cover closed while cooking to maximize the heat but do make sure to check on the peppers every few minutes to prevent burning.
Carefully remove the grill pan from the grill. I like to transfer it to a baking sheet and carry the baking sheet inside so I don’t have to worry about burning myself and then I have something to catch the peppers if they should start slipping through the holes. Transfer the peppers to a serving platter and serve immediately while still warm. Enjoy!
The recipe can be found here.
As mentioned previously, these make a great appetizer or can be served as a side dish. I could even see these being our entire meal because we both enjoyed them that much. If you do have any leftovers, make sure to cool completely then store in an airtight container in the fridge. They hold up well and make great leftovers the next day.
Happy Cooking!
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