Need a last minute appetiser? This versatile recipe comes together in under 15 minutes, but looks and tastes like it took a lot longer.
1 bag mini sweet peppers in assorted colours
6 oz. goat cheese
6 oz. ricotta cheese
3 T. fresh thyme leaves, stems removed
4 strips thick-cut bacon, cooked and crumbled
salt and pepper, to taste
1 oz. hard Parmesan cheese, freshly grated
Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
In a small bowl, combine goat cheese, ricotta cheese, thyme leaves and bacon and sprinkle with some salt and pepper. Combine ingredients thoroughly. With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on a rimmed baking sheet covered with parchment paper. Top each stuffed pepper half with grated Parmesan cheese and pop into the oven under a preheated grill set to ‘high.’
Grill for approximately 5 minutes or until the cheese begins to brown and peppers start to blister. Remove from oven and place on a serving plate. Serve immediately.