Grilled Stuffed Peppers


  • 2 center-cut bacon slices
  • 8 ounces cream cheese, softened
  • 1 ounce extra-sharp cheddar cheese, shredded (about 1/4 cup)
  • 1/4 cup minced green onions
  • 1 teaspoon fresh lime juice
  • 3 tablespoons Bella Oliva Golden Pineapple White Balsamic
  • 1/4 teaspoon kosher salt
  • 1 small garlic clove, minced
  • 14 mini bell peppers, halved lengthwise and seeded (can also use jalapenos) Cooking spray
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped seeded tomato


  1. Preheat grill to medium-high heat.
  2. Cook bacon in a skillet over medium heat until crisp. Remove bacon from pan; drain on paper towels. Crumble bacon. Combine crumbled bacon, cheeses, and next five ingredients (through garlic) in a bowl, stirring well to combine. Divide cheese mixture evenly to fill the pepper halves. Place peppers, cheese sides up, on grill rack or grill grate coated with cooking spray. Cover and grill peppers 8 minutes or until bottoms of peppers are charred and cheese mixture is lightly browned. Place peppers on a serving platter. Sprinkle with cilantro and tomato.

If making these for a party, you can stuff the peppers, cover and chill. Then grill just before your guests arrive.

Can also bake peppers in a shallow pan for 12 to 15 minutes at 400˚, instead of grilling.

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