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Cheese and Bacon Stuffed Mini Sweet Peppers

Sweet peppers or bell peppers are packed with Vitamin A, Vitamin C, potassium, and are low in calories. They also contain a healthy dose of iron, folate, and fiber. When combined with meat and cheese, bell peppers can form a satisfying low-calorie meal.

Need a last-minute appetizer? This versatile and delicious recipe comes together in under 20 minutes, but looks and tastes like it took a lot longer.

Tip: The easiest way to prepare the bacon for this recipe is to place it on a large plate lined with paper towels. Cover with additional paper towels and place in the microwave for 2-3 minutes, or just until crispy. Cook time will vary by microwave, so be sure to check after two minutes and adjust accordingly. You can also crisp bacon in your air-fryer.

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Prep time: 15 minutes
Cook time: 5 minutes
Serves: 30 appetizers


15 mini sweet peppers in assorted colors
6 oz. goat cheese

6 oz. ricotta cheese

3 T. fresh thyme leaves, stems removed
4 strips thick-cut bacon, cooked crispy and crumbled

Sea salt and black pepper, to taste
3 T. freshly grated Parmesan cheese


  1. Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
  2. In a small bowl, combine goat cheese, ricotta cheese, thyme leaves, and bacon. Season with salt and black pepper, to taste, and stir to combine.
  3. Place the top oven rack in the 2nd highest position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and set aside.
  4. With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Sprinkle some of the freshly grated Parmesan cheese on top of each pepper half.
  5. Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister. Remove from oven and cool slightly before transferring the peppers to a serving platter. Serve immediately. Enjoy!  

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Friday foodie – okra and rice

By kind permission of

Last week I gave you the recipe for callaloo, a popular Caribbean dish with okras (ochroes) as one of the main ingredients. This week, still on the topic of okras, here is another popular dish that you can try for your family and/or friends when you want to vary plain boiled rice.

Since I am a semi-vegetarian, (I eat fish and some other seafoods), I like to include some salted fish and this gives me a complete and tasty meal. If you are not a vegetarian, you can include pig tail cut in small pieces.

  • Ingredients
  • 12  okras with heads and tails removed
  • 2 cups uncooked rice
  • 1 cup coconut milk
  • 1 cup water
  • 1 pig tail (optional)
  • 1/2 lb saltfish (optional)
  • 4 cloves garlic
  • 1 small onion
  • 1 chive, 1 leaf celery, thyme
  • 1 hot pepper
  • 1 tbsp. cooking oil
  • salt and black pepper
  • 1 bouillon cube


  • Scald pigtail or boil saltfish to remove excess salt and set aside.
  • Cut up okras in 1″ pieces.
  • Add oil to pan and allow to heat.
  • Saute okras, seasonings, and salt fish or pig tail.
  • Cover and allow to absorb flavors for about 5 mins.
  • Rinse rice and add to ingredients.
  • Add coconut milk and water.
  • Add bouillon cube, place hot pepper on top and bring to a boil.
  • Add salt and pepper to taste and leave to simmer on low heat.
  • When rice is tender, remove hot pepper, being careful not to break it.
  •  If rice is not fully cooked, you may add a little water and leave on low heat until all the liquid has dried out and rice is nice and fluffy.

Nutritional value:

Serves 4

1/2 cup equals 1 serving – 102 calories

2% fat, 89% carbs, 91% protein.  As you can see this is a low-calorie dish, but  values may vary depending on the amount of saltfish or pigtail you use and your serving size. You may serve this as the main dish with steamed fish or stewed chicken.