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Mini Peppers Stuffed With Cheese and Topped With Bacon - Grilled

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“A great summertime appetizer! Colorful and unique - can be made ahead and refrigerated until ready to grill.”
12 peppers

Ingredients Nutrition

  • 12 red yellow and orange sweet mini bell peppers
  • 12 cup garlic & herb spreadable cheese (we like Alouette)
  • 6 slices bacon, halved


  1. Prepare a pan by using a disposable aluminum pan. Turn upside down and cut holes only big enough to hold the peppers upright.
  2. Wash peppers, removing the stem and a thin slice of the top. Clean membrane and seeds.
  3. Fill a quart size Ziploc bag with the cheese spread. Snip the corner. Fill each pepper with cheese mix, placing each on the prepared pan.
  4. Cut each slice of bacon in half. Wrap across the top of the pepper, securing it with a toothpick through the top half of the pepper.
  5. Grill 10-20 minutes until bacon is crisp and cheese is melted. Watch that the bottoms of the peppers do not burn.
  6. Serve warm.
  7. Can use jalepenos in place of the sweet peppers if more heat is desired.

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