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These stuffed peppers are a little bit labour-intense, but completely worth it. They have it all: crunchiness, cheesiness, and spice. They would make the perfect starter to a New Year’s Eve party.
Meinhilde always brings a bag of mixed vegetables from her market, and this time she presented me with a bag of hot peppers. What on earth was I going to do with a whole bag? Then I remembered that last summer on the Island, we had barbecued peppers. They were delicious, but a bit too spicy ( I get terrible heartburn these days!). I scooped out all the seeds and membranes to reduce the spice and switched to turkey bacon to lower the grease factor. These alterations really balanced out the flavours and I ended up making this recipe three times in the last month!
- 9 hot peppers
- ½ cup garlic cream cheese, or plain cheese mixed with half a garlic clove, minced
- 6 strips of turkey bacon
- Preheat oven to 375F
- Cut peppers in half lengthwise. Scoop out all seeds and white membranes. Avoid touching your face, especially your eyes, and wash your hands well immediately afterwards.
- Stuff about one teaspoon of cheese in the pepper. Repeat with remaining cheese and peppers.
- Slice each bacon strip lengthwise into three thinner strips. Wrap each bacon strip around a pepper and place in a heatproof dish.
- Bake in oven for 20 minutes or until bacon is crispy.
Yum Yum Yum!! I use to make something similar to this with shishito peppers over the summer but I may have to adopt this version for the winter when they aren’t in season. They look, sound, and seem like they would be right up my alley.