Stuffed Popper Grilled Cheese
Updated: Apr 16
Made, written & photographed by the creators of the Point
A delicious switch on a classic: Stuffed Popper Grilled Cheese! Each bite tastes like you're eating a baked popper, but the added crunch from toasted bread and the smokiness from bacon makes it a full flavored experience!
If you're more adventurous with spice, use Jalapeños instead of sweet peppers. You can also omit the bacon for a Meatless Monday meal!
Stuffed Popper Grilled Cheese
Makes 4 Sandwiches | Total Time: 1 hour
Ingredients:
4 to 6 mini sweet peppers lengthwise and seeds removed
6 ounces cream cheese, cooled at room temp for 30 to 60 minutes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 slices bacon, cooked
1 1/2 cup shredded sharp cheddar
8 slices Italian bread
Butter for grilling
Instructions
Preheat oven or air-fryer to 375°F. Line a cookie sheet with aluminum foil and coat with nonstick spray. If you're using an air-fryer with a basket, skip the aluminum foil and the spray!
Begin by beating together 4oz room temperature cream cheese, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. Spoon into each pepper half and lay on the prepared pan.
Bake the poppers for 25 to 30 minutes, or until they begin to brown and are completely cooked through. Remove and let sit until cool enough to handle. Cut into bite sized pieces.
You can do this step the night before or in the morning and refrigerate the poppers until ready to use. This could be a great recipe if you have left over poppers already made!
Lay out two pieces of bread, and top each with about 1/4 cup of cheddar cheese. Divide the popper-bites among the two slices of bread. Layer the cooked bacon over each sandwich and top with remaining cheddar cheese.
Finish the sandwiches with the second piece of bread and spread a complete layer of butter on top.
Preheat a griddle or a skillet over medium to medium-low heat. Once up to temperature, place both sandwiches in, butter side down. Carefully butter the new top of your sandwich. Cover, if possible, and let cook until golden brown.
Flip both sandwiches gently, and cook the final side until it matches the golden-brown of the first.
Remove from griddle and cut in half to serve!
