By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 32
109 cal · 30 min
Bacon Gouda Stuffed Bell Peppers
Recipe GLPR5384ff71096f95
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
1/3 teaspoon garlic powder
1/3 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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