These cheese and bacon stuffed mini sweet peppers are a quick and easy appetizer. Serve them garnished with more chopped bacon and a sweet chili sauce for dipping (found in the Thai section of most supermarkets).
- 8 mini sweet bell peppers, sliced in half lengthwise and seeded
- 4 slices Hempler's bacon
- 4 oz. goat cheese, softened
- 4 oz. cream cheese, softened
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- Salt and pepper
- Sweet chili pepper sauce for dipping
Cook the bacon in a skillet until crispy. Drain on paper towels, let cool, and then dice into about 1/4" size bits.
Place oven rack in center position and preheat broiler. Cover a baking sheet with foil and place the sweet pepper halves onto the sheet.
In a medium bowl, stir together the goat cheese, cream cheese, garlic and onion powder, and a dash of salt and pepper. Mix until smooth. Add about 3/4 of the cooked/diced bacon, and stir to combine.
Fill the pepper halves with the cheese mixture, smoothing the tops.
Broil for about 3-4 minutes, until cheese is melted and starts to slightly brown. Watch carefully to prevent burning.
Transfer peppers to a platter and sprinkle with remaining bacon. Serve with the sweet chili pepper sauce for dipping.