“Stuff it,” as vulgar slang, originated in the 1950’s and is short for “stuff it up your a$$.” Charming!
Now that we have that jarring invective out of the way, let us assure you that nothing in this recipe will require anything being stuffed up anyone’s ass. We promise!
The happy truth is that these stuffed peppers offer exceptional flavor to your appetizer lineup, pairing sweet, crunchy mini peppers with rich, velvety cheeses and irresistible smoky bacon.
This appetizer is easy to make and can be customized for just the right amount of spicy kick to suit your taste. Even better, it can be made simpler by serving it as a dip, rather than stuffing the peppers. For the quick version, just include sliced peppers, celery, cucumber, and crispy bagel or pretzel crackers on the side.
For the stuffed version, consider adding another dimension of flavor by charring the cut peppers on the grill before assembling. Thread peppers onto metal BBQ skewers or wooden skewers pre-soaked in water for 30 minutes. Then brush with olive oil, season with a pinch of kosher salt, and grill on a preheated medium-high grill for about 2 minutes per side. Watch for a lightly charred pepper that is barely tender, not soft. Cool, then stuff the peppers per the recipe instructions. Perfection! (Involuntary clenching optional.)
