MINI BELL PEPPER POPPERS WITH BACON
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a large rimmed baking pan with foil and spray lightly with cooking spray.
- Cut the peppers in half lengthwise and remove the ribs and seeds. Arrange the peppers on the prepared baking pan cut-side up.
- Mix the cream cheese, Cheddar, bacon, Fresno pepper and milk together in a bowl until very well mixed and soft.
- Put the mixture into a resealable plastic bag (or a disposable pastry bag) and snip a corner to make an opening a little less than 1/2-inch across. Pipe a line of the cream cheese mixture into each of the peppers (the filling should not fill the whole pepper; it will spread as it cooks).
- Bake until the peppers are tender and the filling is melted, about 15 minutes. Serve hot.
BACON-WRAPPED PEPPADEW POPPERS
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 3
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.
BACON-WRAPPED STUFFED PEPPER POPPERS
This delicious appetizer has the best of everything... sweet AND savory! Wrapped in bacon, these sweet pepper poppers are stuffed with feta (or your favorite dairy-free cheese). Easy to make and fast off the plate.(paleo-friendly)
Provided by Alison Marras
Categories Appetizer
Number Of Ingredients 5
Steps:
- Preheat the oven to 400f degrees and prep a baking rack with tin foil or parchment paper to catch the cheese and bacon fat. Add a baking rack on top and set aside.
- With kitchen shears or a knife, cut a slit lengthwise in your peppers, you can optionally scoop some seeds out with your fingers but they're not spicy and can stay if it's too much trouble. Set prepped peppers aside.
- In a mixing bowl, mix crumbled feta or non-dairy cheese, oregano, and slowly olive oil by mashing with a fork until paste forms. You can add less or more olive oil as needed.
- Spoon the cheese mixture into a resealable plastic bag and snip the corner with scissors.
- Gently squeeze each pepper to open and pipe in the cheese mixture evenly.
- Wrap one slice of bacon around each pepper and stick a toothpick, width-wise, catching each side of bacon so it stays put as it cooks and crisps up.
- Add each pepper to your baking rack and bake for 20-25 minutes or until the bacon is cooked to your liking. You can always broil it carefully as you watch for extra crispy bacon.
- Once done, remove from oven and let cool for a few minutes. Optionally remove the toothpicks and add your peppers to a serving plate with tongs. Enjoy!
BACON WRAPPED SWEET PEPPER POPPERS #BACONMONTH
These Bacon Wrapped Sweet Pepper Poppers are a favorite for entertaining. Sweet mini bell peppers are stuffed with a cheesy herb filling and then crisped to perfection wrapped in bacon. I dare you to have just one.
Provided by Aly M. Cleary
Yield 36
Number Of Ingredients 9
Steps:
- Heat the oven to 300 degrees F.
- Slice each of the mini bell peppers in half and discard the seeds and ribs.
- In a bowl, whisk together the softened cream cheese, shredded cheese, fresh thyme, green onions, salt and pepper.
- Stuff each of the mini pepper halves with the cheese mixture.
- Wrap each of the pepper halves with a strip of bacon and secure with a tooth pick.
- Place on a baking sheet lined with foil and a baking rack (for easy cleanup) and bake for about 45 - 55 minutes or until the bacon is crisp.
- Serve while warm.
Nutrition Facts : Servingsize 1 serving, Calories 451 kcal, Fat 31 g, SaturatedFat 19 g, Cholesterol 77 mg, Sodium 1192 mg, Carbohydrate 17 g, Sugar 6 g, Protein 27 mg
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON-WRAPPED STUFFED PEPPER POPPERS
Crispy bacon wrapped around tender mini peppers with a cheesy, creamy filling-what's not to love!
Yield 12 servings of 1 popper
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F/200°C. Cut a slit lengthwise from the top to the bottom of each pepper. Mix cream cheese, shredded cheese, garlic and hot sauce in Small Batter Bowl until thoroughly combined; microwave, uncovered, on HIGH 15-20 seconds or until mixture is softened. Spoon mixture into a large resealable plastic bag; trim corner of bag wide enough for filling to squeeze through easily.Gently pinch peppers to open; squeeze filling evenly into peppers. Wrap a slice of bacon around center of each pepper; secure with a wooden pick. Arrange peppers in Small Ridged Baker. Bake 20-23 minutes or until peppers soften and filling begins to brown slightly. Remove from oven; remove wooden picks and serve.
Nutrition Facts :
BACON WRAPPED STUFFED JALAPENO PEPPERS
This recipe is always a crowd favorite. I got the original from food network with a slight modification. You can play with the ingredients to suit your taste. Enjoy!
Provided by tasmith1
Categories Cheese
Time 45m
Yield 6-10 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 622.8, Fat 60.2, SaturatedFat 26, Cholesterol 134.7, Sodium 1115.2, Carbohydrate 7.5, Fiber 1.1, Sugar 4.5, Protein 14
POBLANO-STUFFED BACON -WRAPPED "LAZY" POPPERS
A real taste explosion! This is a variation on a Rachel Ray recipe for jalapeno poppers. However jalapenos sound too hot to me to enjoy the rest of the flavors, so I substituted poblanos--hence the name since the larger pepper must lay on it's side! It still works great on the grill--though you might want it on a perforated pan so the bacon on the bottom doesn't get too black. The bacon doesn't always wrap around the size of the pepper, so I used toothpicks to hold in place. My family likes turkey bacon and sausage, but adjust to your taste.
Provided by Vicki Kaye
Categories Poultry
Time 1h
Yield 6-8 peppers, 6-8 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 573.6, Fat 49, SaturatedFat 20.5, Cholesterol 224, Sodium 928.5, Carbohydrate 13.7, Fiber 3.7, Sugar 3.1, Protein 21.9
TURKEY BACON WRAPPED JALAPENO PEPPER POPPERS
Make and share this Turkey Bacon Wrapped Jalapeno Pepper Poppers recipe from Food.com.
Provided by kwittmer
Categories < 30 Mins
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- 1. Cut stems off of peppers and cut them all in half longways. Remove the seeds and membranes from peppers.
- 2. Mix cheddar cheese with cream cheese. Fill each pepper with the cream cheese mixture.
- 3. Wrap 1/2 slice bacon around each pepper half. Place on a foiled (cooking spray such as Pam) lined baking sheet.
- 4. Place in a 450° F (230° C). oven for 10-15 minutes or until bacon is fully cooked.
- 5. Remove and serve when cool enough to safely eat.
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