Bacon-Wrapped Cheese Stuffed Mini Peppers

Serves 8


12 small mini peppers halved with seeds and pith removed
12 thin slices of bacon cut in half
½ C grated cheddar cheese
¾ C mayonnaise
1 T chopped fresh thyme
¼ t salt
¼ t pepper
1 T oil
Extra sea salt for garnish


  • Rub halved mini peppers with the oil by tossing it with the oil in a bowl. Mix the cheese, thyme, and may together until pasty. Adjust ingredients to keep it a paste. Spoon cheese mixture into pepper halves being careful not to mound cheese but to get it into crevices. Wrap with bacon, sprinkle with a little leftover thyme, and bake in a 400 degree F oven until bacon is done, about 20-30 minutes. Turn on boiler for about 2 minutes watching CAREFULLY, to help brown the bacon. Remove, let cool for about 5 minutes, remove and place on serving tray and sprinkle with some sea salt.
  • VARIATIONS: Add half a date to the inside of the pepper and brush with maple syrup before baking.
  • Garnish with thyme sprigs

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