Bacon Wrapped Peppadew Poppers Food

BACON-WRAPPED STUFFED PEPPADEWS

Steps:

• Drain the peppers. Pat dry with paper towels on the inside and outside.
• Use a 1/2 teaspoon to stuff the peppers to the top with cheese. Place all of the cheese-stuffed peppers in the freezer to chill for 35 minutes.
• Pull the peppers out and wrap in bacon, making sure the bacon covers the opening of the pepper where the cheese is at. Overlap the bacon about 1/4-inch over itself, making sure the bacon is tightly wrapped, secure with a toothpick. Cut off the excess bacon. Use the leftover piece of bacon to make the next pepper. Depending on the size of the pepper and bacon, I usually get 2-3 peppers wrapped per piece of bacon.
• Preheat the air fryer to 380 degrees according to the package directions. If you have to wait for the air fryer to preheat, pop the bacon wrapped peppers back into the freezer.
• Add as many peppers as you can to the bottom of the air fryer. Make sure none of the peppers are touching. I usually work in two batches and can fit 8-10 peppers per batch. Set the timer to five minutes. After five minutes, carefully flip over each pepper. Close the air fryer again and set the timer for another 5 minutes. Check on them after three more minutes, if they are brown and crispy remove. If not continue to cook for the remainder of the time. If needed, add another minute or two.
• Drizzle with honey just before serving. Serve immediately.

BACON-WRAPPED STUFFED PEPPADEW PEPPERS

Steps:

• Begin by preheating the oven to 350 degrees Then, soak 24 toothpicks in a small bowl of water for about 20 minutes.
• Precook the bacon by placing it in a single layer on a cooling rack in a foil-lined baking sheet. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown. Remove from oven, transfer the bacon to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
• Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corneand pipe the cheese into each of the peppers.
• Then wrap each pepper with a piece of bacon and secure with a toothpick.
• Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Place these into the oven and cook for 14-16 minutes or until the bacon is crisp.
• Serve warm.

POBLANO-STUFFED BACON -WRAPPED "LAZY" POPPERS

Steps:

• In a large skillet, heat the oil over medium-high. Brown the sausage, breaking it up with a wooden spoon--about 7 minutes. Drain on a paper towel.
• Wash peppers. Cut a slit lengthwise on one side of each pepper, and then carve about a quarter inch of pepper out alongside this slit so your fingers can barely fit inches It's a bit tricky, but gently using the flexibility of the pepper and the narrow opening, I was able to wash out the seeds and membranes without breaking the pepper, while also providing enough room for the filling.
• In a medium bowl, mix the cream cheese, Parmesan, and sour cream until well combined. Stir in the cooled sausage.
• Using a small spoon, stuff the peppers with the cream cheese mixture. Wrap each pepper with bacon and secure with toothpick by inserting pick into both pepper and bacon to hold. If it doesn't come close to wrapping around, just drape it over the top (where filling is), and secure.
• Preheat grill to medium. Brush grates with vegetable oil. Set peppers on grill. Cover and cook until peppers are tender and bacon is crisp--about 30 minutes.
• Enjoy!