Bacon Wrapped Stuffed Peppadew Peppers 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 JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.

BACON-WRAPPED PEPPADEW POPPERS

Steps:

• Soak 32 toothpicks or small wooden skewers in water 30 minutes. Preheat oven to 350 degrees. Meanwhile, cook bacon in a large skillet over medium until some of fat is rendered but bacon is still pliable, about 5 minutes. Transfer to a paper towel-lined plate to drain.
• Place cream cheese in a piping bag or a resealable plastic bag. Snip tip and pipe cheese into peppers to fill. Wrap each pepper with a piece of bacon; insert a toothpick all the way through each pepper, beginning where bacon overlaps.
• Transfer stuffed peppers to a parchment-lined rimmed baking sheet, in a single layer, and bake until bacon is crisp, 12 to 14 minutes. Serve warm.

STUFFED PEPPADEW PEPPERS

Steps:

• Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

BACON WRAPPED STUFFED JALAPENO PEPPERS

Steps:

• Mix cream cheese, garlic, sundried tomatoes, cilantro and salt until well blended. You can now set the mixture aside or even freeze for up to a couple of months in a freezer bag.
• You'll want to wear some kitchen gloves for this step! Slice the jalapeños lengthwise, being careful not to slice them in half. Then slice at the top along the width of the pepper just about a quarter inch below the base of the stem until you cut through the core, again being careful not to cut completely through the pepper (This step will probably take some practice). Now you need to decide whether you want to keep the seed webbing for those that like it really hot, or remove them for a lot less heat. I like to do about half and half so that you can please everyone. Anyway, if removing the seeds, gently remove the core using a paring knife by spreading the pepper carefully, you may need to shake some of the remaining seeds out.
• Separate the strips of bacon and cook in the microwave for about 5 minutes on high, just enough to give it a head start. Then pat dry with paper towels. Just to soak up some of the grease. Set it aside to cool.
• Fill either a pastry bag or just a freezer bag (cutting one corner out), and pipe some of the filling into each pepper until full but still able to almost close the pepper.
• Wrap each pepper with a strip of bacon then use two or three toothpicks to secure the pepper closed.
• Place the jalapeños on a medium heat grill and cook until the bacon is crisp. you'll need to turn frequently to heat them evenly. you may even want to use foil to prevent the mess. I find that by cooking the bacon a little first and not over filling that you'll get minimal mess however.
• Let them sit for about 5 to 10 minutes and serve them up! Don't forget which ones have the seeds!