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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).

Ingredients

  • 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

 

Instructions

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.