It seems every grocery store carries these colorful, versatile, and tasty little peppers, and this is one of our favorite ways to serve them. This recipe is very quick and easy to put together and makes for a great presentation. These stuffed sweet peppers make a delicious, healthy, and eye-catching appetizer or side dish, whether for a meal at home with loved ones or for serving a crowd at a gathering. Once you’ve made this recipe yourself, share it with family and friends on Facebook, Pinterest, Instagram, and Twitter!
To make these mini stuffed sweet peppers, you just need six mini peppers, 4 ounces of diced pancetta, salami or bacon, and ½ cup diced Cabot Seriously Sharp Cheddar cheese.
To prepare the peppers, cut the tops off and set aside. Then carefully scrape the inside of all the peppers with a small knife. Heat a dry cast iron skillet or sauté pan over medium heat and lightly char peppers on all sides, using a tong to turn them. Alternatively, if preferred, you can grill the peppers. Remove peppers from the pan once they are toasted and set aside.
Cook the pancetta (or salami or bacon) in the same pan and remove when browned. Place in a small mixing bowl to cool for a couple of minutes before adding in the shredded cheddar. Stir to mix. The warm pancetta will slightly melt the cheddar.
Once the pancetta and cheddar have cooled enough to handle, stuff the peppers with the mixture using a small spoon. Serve immediately, or refrigerate and reheat when ready to serve.
If you love stuffed peppers and are looking for a dish that can work for a meal, be sure to check out our Grilled Southwestern Stuffed Peppers. You’re sure to love them! Did you know that Cabot is owned by 800 farm families who work hard to ensure that all of our products are made using only the finest ingredients? That’s why we’re confident that you’ll love these stuffed sweet peppers. We’d love to hear your thoughts so, if you’d rate and review this recipe after trying it out, we’d really appreciate it!
6 mini peppers
4 ounces or about ½ cup of pancetta, salami or bacon, diced
½ cup Cabot Seriously Sharp Cheddar, shredded
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Prep: 15 mins | Cook: 15 mins | Total: 30 mins
CUT the tops off all the peppers and set aside. Using a small knife carefully scrape the inside of all the peppers.
HEAT a dry cast iron skillet or sauté pan over medium heat and, using tongs to turn the peppers, lightly char them on all sides. You can also grill the peppers if you like. When all the peppers are nice and toasted remove them from the pan and set aside.
USE the pan to cook the pancetta. When browned, remove from the pan and place in a small mixing bowl. Let cool for just a minute or two and then add the shredded cheddar and stir to mix. The warm pancetta will slightly melt the cheddar.
FILL or stuff the peppers using a teaspoon or other small pointed spoon when the pancetta and cheddar have cooled. Serve immediately or refrigerate to be reheated and used later.