Bacon-Wrapped Cherry Peppers are stuffed with a delicious combination of sharp cheddar cheese & goat cheese. They’re a perfect party appetizer because they can be assembled ahead of time and are always a crowd pleaser!
I’m always on the lookout for easy, crowd-pleasing party appetizers that can be assembled ahead of time. Some of my favorite make ahead bites for parties are these Fennel & Salami Bites, these Melon Skewers with Aleppo Pepper and this Baked Goat Cheese appetizer.
One of my new favorites that I’ve been bringing along to summer BBQ’s this year are these Bacon Wrapped Cherry Peppers. Wrapped in smoky bacon and stuffed with melty cheese, they’re a bit like a jalapeno popper, but just way better in my opinion.
The creamy mild goat cheese is perfect blended with my favorite sharp cheddar cheese from Cabot Creamery. I’m obsessed with their Vermont Sharp Cheddar Cheese because it’s got just the right bite and tang to it and it melts perfectly. So amazingly delicious when it’s paired up with the smoky bacon and those cherry peppers.
Are cherry peppers hot?
Most varieties of cherry peppers are not hot, although there are a couple spicy varieties. You’ll see them labeled as either “sweet” or “hot” cherry peppers. Also known as the pimento, sweet cherry peppers are what you’ll find stuffed into green cocktail olives. The sweet variety is much more mild than a red bell pepper and more aromatic.
Where do you find cherry peppers?
Cherry peppers can be sold fresh or pickled. For this recipe, I used pickled sweet cherry peppers that I found in the olive bar section of my grocery store. You can also look for them in the jarred section next to the pickles, or purchase them online. If you’re lucky enough to find the fresh variety, those can also be used in this recipe.
What’s a good substitute for cherry peppers if I can’t find them?
If you’re unable to locate cherry peppers in your local store, you can substitute them with peppadew peppers, which are similar in flavor, but tend to be a bit smaller, or you can also use mini sweet peppers which you’ll often find sold in bags in the produce section, usually containing red, yellow and orange peppers.
How do you make bacon wrapped cherry peppers?
The assembly process is super simple and only four ingredients are needed for this recipe. Here’s how to make them:
- If you’re peppers aren’t already seeded, remove the stem and the seeds. Leave the peppers whole.
- Cut your bacon strips in half, not thin-wise, but so that you’re left with two wide strips.
- Combine the sharp cheddar cheese and goat cheese in a small bowl and then stuff that mixture into your cherry pepper. I found it easiest to roll small balls of the cheese mixture and then stuff the balls into the peppers.
- Wrap each pepper with a strip of bacon and secure with a toothpick.
Can I make these bacon wrapped cherry peppers ahead of time?
Yes! You can assemble these up to a day ahead of time. Just place them on a cookie sheet and cover them tightly with plastic wrap.
Bacon-Wrapped Cherry Peppers
These bacon wrapped cherry peppers are stuffed with a delicious combination of sharp cheddar cheese & goat cheese. They're a perfect party appetizer because they can be assembled ahead of time and are always a crowd pleaser!
Preheat the oven to 400°.
In a small bowl, combine the cheddar and goat cheese.
Stuff each cherry pepper with a heaping spoonful of the cheese mixture and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers on a cookie sheet. Bake for 20-30 minutes until the bacon is crispy and the cheese is bubby. Serve warm.
Look for cherry peppers in either the canned section of your grocery store (near the pickles) or in the olive bar section. You can also use fresh cherry peppers in this recipe.
If you loved this recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish are share it with me on Instagram using the hashtag #platingsandpairings.
Wine Pairing with Cheese Stuffed Peppers:
- A Zinfandel pairs nicely with the sweet pepper flavors, smoky bacon and sharp cheddar.
- If you’re looking for lighter wine option, try a Rosé or a Chenin Blanc. Both of these wines have enough body to stand up to the bacon and cheese, and they complement the acidity in the pickled peppers nicely.