Bacon Wrapped Sweet Pepper Poppers Baconmonth Food

SWEET PEPPER POPPERS

Steps:

• Preheat the oven to 400°F/200°C.
• Meanwhile: Fry the bacon pieces until cooked.
• Rinse the peppers and cut each of them in half. Make sure to leave the green parts on. Remove the seeds and membranes.
• Mix together cheddar cheese, cream cheese, black pepper and bacon.
• Fill the peppers with the mixture and bake for 10-13 minutes or until heated through and the peppers are soft.
• Best served right away!

BACON-WRAPPED STUFFED PEPPER POPPERS

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!

MINI BELL PEPPER POPPERS WITH BACON

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 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 SWEET PEPPER POPPERS #BACONMONTH

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.

BACON WRAPPED DATES

Steps:

• Preheat oven to 400 degrees F. Cut a slit in each date. Place almonds inside slits. Press together the dates to close slits. Wrap each date with a piece of bacon.
• Line a shallow baking pan with Reynolds Wrap® Aluminum Foil. Add a roasting rack; place the dates on rack. Roast for 15 to 20 minutes or until bacon is crisp. Serve immediately with toothpicks. Dates will be hot inside.