The best part of any party spread has to be the finger food, right? Today, we’re whipping up something that’s hot, juicy, and oh-so-sweet!
Add a little flair (and a generous helping of crispy bacon strips) to whip up a plate of delightfully stuffed sweet mini peppers for any gathering, whether it’s a cozy homegating bash or the ultimate game day showdown!
Even better, this is something you can kick off a few days in advance and finish just in time to feel refreshed! Seriously, who wants to interrupt that awesome pregame hangout with friends and family?
The Components
What You Need to Make Stuffed Peppers
- 1 red bell pepper
- 1 yellow bell pepper
- 1–2 pinches coarse salt
- 12 cups water
- 2 cups brown rice
- 1–2 pinches black pepper
- ½ tsp white pepper
- 20 sweet mini peppers
- 2 tsp. Worcestershire sauce
- 4 cloves minced garlic, fresh
- ¼ bunch parsley
- 8 oz goat cheese, crumbled
- 1 lb ground chuck
- 4 thick-cut bacon strips.
- 1 yellow onion
Things you will require
Stuffed Pepper Cooking Procedures
How to make stuffed peppers
Step 1:
Get a big pot of water boiling, using around 6 cups of water for every 1 cup of rice you have. To wash away that extra starch, give the rice a thorough rinse under running water in a colander.
This little step will help ensure your dish doesn’t turn out too thick and glooped up when you’re ready to stuff those peppers!
Step 2:
Carefully add the rice to the bubbling water, then adjust the heat as needed to keep it from spilling over. Keep that rice bubbling away nicely! Just let it boil away, uncovered, for around thirty minutes!
Step 3:
While the water’s bubbling away, take 20 mini peppers and slice them in half lengthwise, then scoop out the pith and seeds. If you’ve got a serrated grapefruit spoon handy, it makes this job a breeze!
Step 4:
Just drain the leftover water and pop the rice back into the pot! Place a lid on the pot and allow the rice to cool for approximately 10 minutes off the heat before fluffing it thoroughly.
Put the rice to the side—but no need to fret! We’re just about to put it to beneficial use!
Step 5:
Heat up a big sauté pan over medium heat. Pop that ground chuck and bacon into the pan, and let them sizzle away until they’re almost cooked through. Pour out the extra fat and oil, then pop the pan back on the hob.
Step 6:
Throw in the onion and those regular bell peppers, then keep sautéing until they’re all tender and caramelized.
Step 7:
Turn the heat down to medium-low. Just toss in the salt, both black and white pepper, a splash of Worcestershire sauce, some minced garlic, your cooked brown rice, and a handful of chopped parsley.
Keep cooking for a couple more minutes, about 2 to 3, so all those delicious flavors can come together and really shine.
Step 8:
Take it off the heat and let that mixture chill out for about 10 minutes before you pop it into the food processor bowl.
Give everything a quick pulse a few times until it looks like a really coarse meal. This will make sure everything fits nicely and stays together when you’re packing it all in.
Step 9:
Simply combine all the ingredients in a large mixing bowl and begin incorporating the crumbled goat cheese until it becomes evenly distributed throughout the stuffing.
Step 10:
If you’re currently preparing the peppers, it’s the perfect time to ignite the grill. Get ready for some direct medium-high heat action!
So, if you wish to conclude the process within the next few days—because, let’s be honest, any delay beyond that may not be as favorable—cover the pan tightly with plastic wrap and place it in the refrigerator. Take the pan out of the fridge and let it sit for 20 minutes before grilling.
Step 11:
Go ahead and grab a tablespoon to really pack those peppers full! Oh, and we really mean it when we say generously!
Go ahead and pack these little guys full until the stuffing peeks out about a quarter-inch above the cut edge of the pepper.
Step 12:
Grill those peppers for a few minutes, ensuring that the stuffed side is facing upwards!! Keep an eye out for those char marks on the bottom of the peppers!
Remove the stuffed peppers from the heat, place them on a large platter, and begin to enjoy them immediately!