These oven-baked stuffed peppers are very simple to make. Mini sweet peppers are becoming more popular in the grocery stores, if you cannot find them, use jalapeño peppers with all the seeds and membrane removed. Or, if you can find them, longer mild Anaheim peppers, which are less spicy (they are light green).
12 mini sweet peppers
3 slices bacon
1/2 cup diced onion
1 garlic clove, minced
4 ounces cream cheese, at room temperature
4 ounces goat cheese, at room temperature
1 scallion, chopped
Juice of half a lemon
1/8 teaspoon red pepper flakes, or more to taste
1/4 teaspoon dried oregano
1/4 teaspoon kosher salt
3 tablespoons butter, melted
3/4 cup panko breadcrumbs
1/4 cup loosely packed fresh parsley, chopped
Heat the oven to 375 degrees F. Line a baking sheet with aluminum foil.
Slice each pepper in half lengthwise then scoop out any seeds and membrane to make space for your filling.
Cut the bacon crosswise into 1/4-inch-thick strips and add to a pan over medium heat. Cook, stirring often, until crisp. Transfer cooked bacon to a paper towel to drain.
Add the onions to the pan used to cook the bacon. If the pan seems dry, add a splash of olive oil. Cook the onions, stirring occasionally, until translucent. Add the garlic and cook for about 30 seconds. Remove from the heat.
Add the cream cheese, goat cheese, bacon, onion, garlic, scallions, the lemon juice, red pepper flakes, dry oregano, and the salt to a medium bowl. Mix until well blended.
In another bowl, combine breadcrumbs and parsley with the melted butter.
Spoon the cheese mixture into each pepper half then place the pepper, filling side down, into the buttery breadcrumbs.
Arrange pepper halves, filling side up on the baking sheet. Bake the peppers until they have softened and the breadcrumbs are golden brown, about 20 minutes.