These little appetizers are delicious, and easy to make. My grandchildren love them and I can’t seem to make enough of them when they are around.

Bacon and Cheese Stuffed Mini Sweet Peppers

Need a last minute appetizer? This versatile recipe comes together in under 15 minutes, but looks and tastes like it took a lot longer.
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Course Appetizers, Snack
Cuisine Gluten-Free, Low Carb


  • 1 Bag Mini Sweet Peppers in assorted colors
  • 6 Ounces Goat Cheese
  • 6 Ounces Ricotta Cheese
  • 3 Tablespoons Fresh Thyme Leaves Stems removed4
  • 4 Strips Thick Cut Bacon cooked and crumbled
  • salt to taste
  • black pepper to taste
  • 1 Ounce Hard Parmesan Cheese Freshly Grated


  • Wash Peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membrane from each pepper half and discard. Set aside.
  • In a small bowl, combine goat cheese, ricotta cheese, thyme leaves, and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly.
  • With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper.
  • Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated broiler set to high.
  • Broil for approximately 5 minutes or until the cheese begins to brown and peppers start to blister.
  • Remove from oven and place on a serving plate. Serve immediately.


* Servings depends on how many mini peppers are in the bag.
Keyword Appetizer, Bacon, Gluten-Free, Goat Cheese, Low Carb, Ricotta Cheese