Tuesday, August 23, 2011

Stuffed Peppers with Bacon a.k.a My version of Jalapeno Poppers

I've seen a few versions of this on a few blogs for a while and I wanted to try them out for the longest time now. Since jalapeno peppers don't make a regular appearance at the marketplace, I just used what was available. I used some local peppers that are about double the size of jalapenos. These are not spicy but have a lovely flavor. You can use whatever peppers you prefer, or are available, just make sure they're aren't to spicy. This little snack is really easy to put together with a 5 minute prep time and about 15 minutes in the oven. So its quick too, ideal for a party. These little peppers are so flavorful, you can't stop at one. So if you're making these for a crowd, I think you should make a few more as folks will definitely want a second and a third.


Stuffed Peppers with Bacon
Makes 6 pieces

3 peppers, washed, stalks taken off, halved lengthwise and deseeded
1/3 cup cream cheese, softened
A sprinkle of red chilly powder or paprika (optional)
6 slices of bacon, skin taken off

Spread the softened cream cheese on the insides of the peppers almost stuffing it. Don't over-stuff the peppers.

Sprinkle the red chilly powder / paprika over the cream cheese. Use as much or as little as you like. It adds a lovely flavor.

Place a rasher of bacon over it.

Lightly grease a baking tray with some olive oil.

Please the peppers on the tray and bake in an oven preheated to 170°C for about 15 minutes or till the bacon gets a little color.

Enjoy them warm.


This recipe is linked to -
Real Food Wednesday
What's on the Menu Wednesday

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