Stuffed peppers feeling a little same-old lately? This version leans into a duo that rarely misses: creamy cheese and smoky bacon. You get a silky, savory filling against sweet roasted peppers, a little crunch on top, and a tomato bath that keeps everything juicy. The effort stays weeknight-friendly, the payoff reads special-occasion.
What you need
- 6 medium sweet bell peppers (mixed colors look great)
- 200 g cream cheese
- 150 g smoked bacon (about 4–5 slices)
- 1 small onion
- 2 garlic cloves
- 100 g hard cheese, grated (for topping)
- 3 tbsp tomato paste
- 400 ml tomato juice or crushed tomatoes
- Salt (about 1/2 tsp), plus more to taste
- Freshly ground black pepper
- 2 tbsp vegetable oil
- Fresh parsley or dill, for serving
How to make it
1. Heat the oven to 180 C (356 F). Halve the peppers lengthwise, remove seeds and ribs, rinse, and pat completely dry. Dry peppers roast better and keep their shape.
2. Dice the bacon, finely chop the onion, and press or mince the garlic.
3. Warm the oil in a skillet over medium heat. Cook the onion until translucent. Add the bacon and cook 3–4 minutes until golden and a little crisp. Stir in the garlic and cook 30 seconds, just until fragrant.
4. In a bowl, combine the cream cheese with the warm bacon-onion mixture. Season with salt and black pepper and mix until smooth. This is your filling.
5. Spoon the filling into the pepper halves and set them into a baking dish, snug but not crowded.
6. Whisk the tomato juice with the tomato paste. Season with a pinch of salt and pepper. Pour the sauce into the dish so it comes about halfway up the sides of the peppers.
7. Shower the peppers with the grated hard cheese. Cover the dish tightly with foil and bake 35–40 minutes. For the last 5 minutes, remove the foil so the cheese turns golden.
Finish with chopped parsley or dill. Serve hot. These are excellent with boiled potatoes, simple rice, or a crisp vegetable salad. If you want extra texture, give the peppers a quick broil at the very end until the top bubbles.