By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 32
109 cal · 30 min
Bacon Gouda Stuffed Bell Peppers
Recipe GLPR5384ff71096f95
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Average rating: 3.8 (1)
Crispy bacon combines with melted aged Gouda cheese in these elegant stuffed bell pepper bites. Fresh green bell pepper halves are topped with smoky bacon crumbles and a generous pinch of cheese, then roasted until golden and bubbling. Perfect as an appetizer or low-carb snack that brings together savory, smoky, and rich cheesy flavors.
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Ingredients
8 small to medium green bell peppers
1 pound bacon
3 cups finely shredded aged Gouda cheese
⅓ teaspoon garlic powder
⅓ teaspoon black pepper
Directions
Cut the bacon into pieces and cook in a large skillet over medium-high heat, stirring occasionally, until the bacon is crispy and brown, about 8–10 minutes.
Transfer the cooked bacon to a paper towel-lined plate to drain. Once cooled slightly, crumble the bacon into small pieces.
While the bacon cooks, preheat the oven to 425°F.
Wash each bell pepper and slice in half lengthwise. Remove the seeds and white membranes from inside each half using a small knife.
Cut each pepper half in half again to create four pepper boats from each whole pepper.
In a medium bowl, combine the shredded Gouda cheese, garlic powder, and black pepper. Toss gently with your hands until the seasonings are evenly distributed throughout the cheese.
Line a large baking sheet with parchment paper. Arrange the pepper boats on the sheet in a single layer.
Place a small amount of crumbled bacon in the center of each pepper boat, then sprinkle a pinch of the seasoned cheese mixture over the bacon to cover it.
Bake in the preheated 425°F oven for 13–15 minutes, until the cheese is melted and golden and the edges of the peppers are tender and slightly caramelized.
Remove from the oven and let cool for 2 minutes. Serve warm.
Comments
The ingredient list is entirely available at any Charlotte grocer—bell peppers, bacon, and Gouda appear at Harris Teeter, Food Lion, Kroger, and Walmart without a special trip. The 30-minute stated time is honest for stuffing and baking whole peppers, though 32 servings from a recipe this simple suggests either very small pepper quarters or a serious yield expectation worth verifying before cooking. The cost per serving is low, driven mainly by bacon and Gouda, and the dish reheats well in a 325-degree oven, making it a strong weeknight or meal-prep choice. The real caveat is that five ingredients is spartan—this works best as a side or appetizer rather than a standalone entrée, and it lacks the body to anchor a family dinner on its own.
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