Fridge Friend Recipes
Creamy Bacon and Cheddar Stuffed Peppers recipe
A wholesome stuffed pepper dish with smoky bacon, tangy yoghurt and melted cheddar. It is hearty enough for dinner while still feeling balanced and lighter than a traditional bake.
35 min · Medium · British Jump to method
Ingredients
- 100 g Bacon
- 2 Orange Pepper
- 120 g Greek Yoghurt
- 60 g Extra Mature Cheddar
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 313 kcal |
| Protein | 24 g |
| Carbohydrates | 9 g |
| Fat | 21 g |
| Saturated fat | 11 g |
| Fibre | 2.7 g |
| Sugar | 6.1 g |
| Sodium | 1 mg |
Why this works
A rich, savoury stuffed pepper dish that is high in protein but also relatively high in saturated fat and sodium, so best enjoyed in moderation.
Protein from bacon, yoghurt and cheddar. Provides a substantial protein hit per serving, supporting satiety and muscle maintenance.
Vitamin C from orange peppers. Peppers are a strong source of vitamin C, which supports immune function and helps with iron absorption.
Higher saturated fat and salt. Bacon and mature cheddar contribute notable saturated fat and sodium, making this less suitable for frequent everyday meals.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Let the oven come fully up to temperature before the peppers go in, so the cheese starts melting straight away rather than sitting in a lukewarm oven and drying out.
- Halve and deseed the orange pepper.
Use a sharp knife to keep the pepper halves neat, and scrape out every seed and white membrane so no bitter bits are left behind.
- Cook the bacon until just crisp, then chop it finely.
Fry the bacon over a medium heat so the fat renders before the edges darken; if it turns hard and black-speckled, it will taste burnt rather than savoury.
- Mix the bacon with the Greek yoghurt and half the cheddar.
Stir only until the mixture is evenly flecked with bacon and the cheese is just distributed, as overmixing can make the yoghurt loose and watery.
- Fill the pepper halves with the mixture, top with the remaining cheddar and bake for 20 minutes until the peppers are tender.
Pack the filling in gently but firmly so it sits proud of the pepper without spilling over, and stop baking when the pepper edges are softened and the cheddar is bubbling and spotted golden.
- Serve hot.
Serve immediately while the filling is still hot and the pepper skin is supple, because the yoghurt mixture will thicken as it cools.
Other Bacon Recipes
Baked Cheddar and Bacon Eggs with Salsa
25 min · A comforting baked egg dish with smoky bacon, sharp cheddar and a spoonful of salsa for brightness. It is rich, punchy and perfect for a leisurely weekend meal.
Crispy Bacon and Cheddar Egg Muffins
25 min · Golden baked egg muffins loaded with bacon and sharp cheddar for a protein-rich bite. They are excellent for meal prep, brunch or a quick snack on the run.
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