Real Recipes From Real Home Cooks ®

baked stuffed brussels sprouts w/bacon & cheeses

(3 ratings)
Blue Ribbon Recipe by
Wendy Ann Stauffer
Bridgewater, MA

OMG - everyone loves these. I added bacon to get the kids to eat them. Now they REQUEST Brussels sprouts for dinner. This is a must-try if you want your children to eat Brussels sprouts.

Blue Ribbon Recipe

Serve these baked stuffed Brussels sprouts with bacon and cheese, and everyone will devour their veggies. The outside of the Brussels sprouts get slightly crisp, and the inside stays soft. They're stuffed with garlic, chopped bacon, mozzarella and Parmesan cheese, bread crumbs, and tiny bits of Brussels sprouts. The combination of cheeses, along with smoky bacon bits, adds tons of flavor. They're an unusual appetizer or side dish, and you'll be asked for the recipe.

— The Test Kitchen @kitchencrew
(3 ratings)
yield 6 -8
prep time 40 Min
cook time 40 Min
method Bake

Ingredients For baked stuffed brussels sprouts w/bacon & cheeses

  • 12-15 lg
    Brussels sprouts
  • 1 c
    Parmigiano-Reggiano or Parmesan cheese, grated
  • 3/4 c
    mozzarella cheese shredded or your favorite shredded cheese
  • 1/4 c
    Italian bread crumbs
  • 1/2 c
    Panko bread crumbs
  • 2 tsp
    basil, dried
  • 2 tsp
    thyme, dried
  • 3-5 clove
    garlic minced (or use minced garlic to your taste; I like a lot)
  • 1/4 tsp
  • 2-3 Tbsp
    olive oil
  • 4-6 slice
    bacon, cooked & crumbled (or as much as you like)
  • 1 pinch
    sea salt

How To Make baked stuffed brussels sprouts w/bacon & cheeses

Test Kitchen Tips
Depending on the size of your Brussels sprouts, you may have extra filling. We had about half of it left.
  • Boiling sliced Brussels sprouts.
    Cut Brussels sprouts lengthwise and bring a pot of water to a boil. Boil Brussels sprouts cut side down for about 2 minutes. Remove from water and let them cool. This will help when coring them.
  • Coring cooked Brussels sprouts.
    Once cooled, core out the middle of the sprout using a pairing knife. Once all are cored, chop up the cored-out pieces of Brussels sprouts very tiny.
  • Sauteeing garlic, bacon, and bits of Brussels sprouts.
    Saute with garlic in a fry pan with olive oil on medium-high heat. If making with bacon, I add bacon pieces at this time also. Saute until Brussels sprouts are tender and the bacon is crisp.
  • Remaining ingredients in a bowl.
    In a separate bowl, mix all other ingredients. Once all mixed, add cooked Brussels sprouts pieces and garlic (bacon) mixture to the bowl of cheese and bread crumbs. Toss and mix well to create your stuffing. You may need to add more Panko (use your judgment).
  • Stuffed Brussels sprouts on a baking sheet.
    With a spoon stuff, the Brussels sprout halves with stuffing mixture.
  • Baking the stuffed Brussels sprouts.
    Bake at 400 degrees for about 20 minutes or so. I like them crispier so I cook a little longer. Or, put on broil last 2-3 minutes to crisp up the tops; just watch carefully. Serve and enjoy. I love watching my family eat Brussels sprouts.