COVID-19 Update: At Hempler’s, safety for our employees and our products is always our top priority. And thus, we’re taking extra precautions to ensure our team is protected. Rest assured, we will put the well-being of our people and our commitment to crafting delicious, safe food for our customers above all else. Learn more about our safety precautions here. >>
Kestin's Corner - We're more than a brand, we're a family.

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.