I picked up some of these cute little mini sweet peppers this week and turned them into some yummy bacony goodness!
These are great to make ahead and pop in the freezer for a quick way to make any meal special. They also make awesome party hors d’oeuvres.
I usually just add them to sauce and serve on zucchini pasta but they make a great side for eggs for breakfast and are versatile by switching up the meats and spices used for the stuffing.
This batch is Italian but I have also made them Thai by using ground chicken and adding basil and sweet chili sauce and serve with cauliflower rice or use traditional sausage with a bit of cinnamon or nutmeg and serve with spaghetti squash.
You are only limited by your imagination!
Italian Bacon Wrapped Stuffed Mini Peppers
1 pkg sweet mini peppers
1 lb ground beef or pork
1 tsp oregano
1 tsp fennel seeds
1 tsp basil
1 tsp black pepper
1 tsp crushed chili flakes, optional (if you like it spicy)
4 cloves garlic, minced
1 tbsp milk or water
1 lb bacon
Shredded cheese, optional
1. Prepare the peppers. With a paring knife, carefully cut around the stem and remove. Make a slit along one side of the pepper.
2 Make filling. In a bow, combine all remaining ingredients except bacon and cheese (if using). Mix really well to break the meat down and mix spices through.
3. Stuff. Carefully open the slit and put a teaspoon or so filling inside each pepper.
4. Wrap. Wrap each pepper in a slice of bacon and place in a 9×13″ baking pan.
Bake in oven until bacon is cooked and crispy, approx. 30-40 minutes. Sprinkle a bit of cheese over the top in the last 5 minutes of cooking to melt.