Peppers Stuffed with Cheese & Bacon

Peppers Stuffed with Cheese & Bacon
Dish colored with colorful peppers stuffed with a mixture of different, spicy cheese and bacon. Dish with dual option. That of an appetizer and this of main course.
The peppers are an easy and delicious vegetable, which lends itself to be used in many tasty choices in the events of our kitchen. The ease in filling them (with a variety of fillings) makes them attractive to our liking.
Try them!
work: 30′ time: 1h:00′ easy:

Peppers Stuffed with Cheese & Bacon

Ingredients (6 servings)

  • 28 colored peppers, small
  • 3 slices bacon (optional)
  • 500 gr (1.1 lbs) cottage cheese
  • 100 gr (3.5 oz) blue cheese
  • 100 gr (3.5 oz) Philadelphia cheese, with garlic and herbs
  • 2 tbsp greek strained yogurt
  • 2 tbsp crushed walnuts
  • 2 tbsp semolina fine
  • 1 red pepper, finely chopped
  • 1 shot olive oil
  • salt & pepper
In a pan chop the bacon and saute over medium heat until golden. Leave aside to cool.
In medium size bowl add cottage cheese, chopped pepper, blue cheese, philadelphia cheese, yogurt, walnuts, semolina, bacon, pepper and half the olive oil. Mix the ingredients well with a fork. Taste the flavor and if you need salt, add it. We leave aside for later.
Wash and wipe the peppers. Cut from the side of the stem a hat and keep aside. Remove the seeds and scribe* thoroughly to the base of each pepper.
Gathers them all together in an ovenproof dish, in which we will bake.
With a small spoon take a little amount each time from the mixture of cheeses and push into the pepper. Fill them up well and cover with their caps. Sprinkle with the remaining oil.
Bake in preheated oven at 200°C (392°F, Gas 5.7) for 30 minutes or until cooked through and lightly browned. Towards the end of the baking put them in the grill for a few minutes.
Peppers Stuffed with Cheese & Bacon Peppers Stuffed with Cheese & Bacon Peppers Stuffed with Cheese & Bacon
*Before we begin to fill the peppers, make a couple of incisions along the base of each pepper.
So the air that is trapped in the pepper leaves and stuffing slips easily when you push with the spoon.
Also during cooking, pepper juices flow outwardly and these are best cooked.

Zambia Sifaki