BLUE CHEESE & BACON STUFFED PEPPERS
Whenever I put out a plate of these cute little appetizers, people come flocking. Good thing there are lots of peppers in each bag. -Tara Cruz, Kersey, Colorado
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 1 dozen.
Number Of Ingredients 5
Steps:
- Cut peppers into quarters. Remove and discard stems and seeds. In a small bowl, mix cream cheese, blue cheese, bacon and green onion until blended., Grill peppers, covered, over medium-high heat or broil 4 in. from heat until slightly charred, 2-3 minutes on each side., Remove peppers from grill; fill each with about 1 tablespoon cheese mixture. Grill until cheese is melted, 2-3 minutes longer.
Nutrition Facts : Calories 73 calories, Fat 6g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
BLUE CHEESE AND BACON STUFFED JALAPEñO POPPERS RECIPE
These baked, stuffed jalapeño poppers-made with rich, tangy blue cheese and crumbly bacon-are everyday gourmet. They're perfect for an anytime appetizer.
Provided by Mike Hultquist
Categories Appetizer
Time 30m
Number Of Ingredients 6
Steps:
- Slice jalapeño peppers in half lengthwise and core out the innards.
- Cook the bacon in a pan over medium heat until the fat renders and the bacon becomes nice and crispy, about 8-10 minutes. Drain the bacon on paper towels and let them cool. Crumble them into a mixing bowl.
- Add the cream cheese, Stella® Blue Cheese and garlic powder to the mixing bowl. Mix until well combined.
- Fill each jalapeño slice with the bacon-blue cheese mixture and set them onto a baking sheet.
- Bake at 350 degrees F. for 20 minutes or until the cheese is nicely melty.
- Sprinkle with fresh herbs and spicy chili flakes. Serve!
Nutrition Facts : Calories 126 kcal, Carbohydrate 1 g, Protein 4 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 28 mg, Sodium 290 mg, ServingSize 1 serving
BACON AND BLUE CHEESE STUFFED CHICKEN BREASTS
Steps:
- In a large bowl, using a rubber spatula, mix the butter, blue cheese, bacon, and chives together until combined. Dollop half of the compound butter along the long edge of a 12-inch piece of parchment or waxed paper. Roll into a log, twisting opposite ways on both ends of the paper to create a tightly wrapped log of butter. Refrigerate or freeze for another use.
- Preheat the oven to 425 degrees F.
- Using your fingers, carefully loosen the skin from chicken breasts. Stuff about 1/4 of the remaining blue cheese butter under the skin of each breast; smoothing the skin to evenly distribute the butter over the surface of the breast meat.
- Put the chicken on a rimmed baking sheet and rub any remaining butter over the skin. Season each breast with just a pinch of freshly ground black pepper.
- Roast the chicken breasts, skin sides up, in the center of the oven until skin is crisped and chicken is cooked through, about 35 to 40 minutes. An instant-read thermometer should register 165 degrees F when inserted into the thickest part of the meat. Remove from the oven to a serving platter. Let stand 10 minutes before serving.
- Cook's Note: This recipe makes 2 logs of compound butter; unused butter can be used to top grilled meats, burgers, or baked or mashed potatoes.
BACON CHEDDAR STUFFED BURGERS
The original recipe is from the Wisconsin Milk Marketing Board but has been altered some. Other stuffing suggestions are salsa and pepper jack, blue cheese and sauteed red onion, mushroom and swiss (yum!), feta and olives, or smoked provolone and roasted red peppers.
Provided by Kaarin
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Fry bacon until crisp; crumble.
- Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
- Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
- Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
- Grill or broil for 3-4 minutes per side until done. We like ours well done.
- The last 2 minutes of cooking top patties with remaining bacon and cheese.
- Serve on buns.
BACON-BLUE CHEESE STUFFED BURGERS
These loaded burgers are one hearty meal in a bun. They're sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 burgers.
Number Of Ingredients 15
Steps:
- Shape beef into 8 thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of 4 patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat on each side until a thermometer reads 160° and juices run clear, 5-7 minutes. , Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard. , Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture.
Nutrition Facts : Calories 701 calories, Fat 43g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1280mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 5g fiber), Protein 48g protein.
BACON CHEESE POPPERS
Guests who head straight for a tray of jalapeno poppers will devour this crowd-pleaser just as fast. The blue cheese-flavored filling is wonderful, but it's the slight crunch from bread crumbs and crumbled bacon that sets them apart from any other version. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- Cut jalapenos in half lengthwise and remove seeds; set aside. , In a small bowl, beat the cheeses, bacon, salt, onion powder, garlic powder, lemon zest and chili powder. Spoon into pepper halves. Dip tops of stuffed peppers into bread crumbs. , Transfer to 2 greased 15x10x1-in. baking pans. Bake at 350° for 20-25 minutes or until heated through. Serve with sour cream or ranch dressing.
Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 149mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS
This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!
Provided by DOMMECHEF
Categories World Cuisine Recipes European French
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
- In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
- Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g
BLUE CHEESE STUFFED TOMATOES
Provided by Katie Lee Biegel
Categories appetizer
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Slice the top third (stem side) off each tomato. Cut a small slice off each bottom so that the tomatoes are flat and able to stand up. Using a melon baller or small spoon, remove the inside of each tomato to hollow out the center. Place the tomatoes on a plate or platter. Sprinkle the tomatoes with 1/4 teaspoon salt.
- Mash the cream cheese in a bowl with a rubber spatula until it is soft and malleable. Gently fold in the blue cheese, being careful not to overmix and break the blue clumps. Season with pepper. Use two small spoons to fill the tomatoes with the blue cheese mixture. (How much will depend on the size of the tomato; small tomatoes should get about 1 teaspoon of the mixture. You can also transfer the mixture to a pastry bag or resealable plastic bag with the corner cut off and pipe the cheese mixture into each tomato.)
- Toss the chives and bacon together in a small bowl. Top each tomato with the mixture. Drizzle hot honey over the entire plate. Serve.
BACON/BLUE CHEESE STUFFED PORK LOIN
Make and share this Bacon/Blue Cheese Stuffed Pork Loin recipe from Food.com.
Provided by Fishgettersgirl
Categories Pork
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- To prepare the stuffing, place all ingredients in a bowl and stir until well mixed.
- Butterfly (cut lengthwise almost all the way through) the pork loin. Butterfly again on the left side and on the right side.
- Spread the stuffing evenly over the loin. Roll the loin up like a jelly roll and tie securely at 2-to-3 inch intervals with kitchen twine.
- Place the loin in a shallow roasting pan. Sprinkle with garlic salt and black pepper.
- Roast for 45-60 minutes, or until internal temperature is 150-155°F Let stand for 1 minutes.
- Slice the pork, removing twine as necessary.
Nutrition Facts : Calories 460.1, Fat 31.8, SaturatedFat 13.1, Cholesterol 132.9, Sodium 353.6, Carbohydrate 3.5, Fiber 1.7, Sugar 0.7, Protein 39
BACON-WRAPPED FIGS STUFFED WITH BLUE CHEESE
Make and share this Bacon-Wrapped Figs Stuffed With Blue Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°; line a baking sheet with foil.
- Lay bacon on the baking sheet and bake for 5-7 minutes, until the bacon has rendered some fat but is still pliable; drain on paper towels.
- Cut each strip of bacon in half and lay it on a cutting board.
- Slit the figs lengthwise, making a small pocket.
- Push about 1 teaspoon of the crumbled cheese into the pocket and close the slit.
- Place the fig on the bacon and roll the bacon around the fig, securing with a toothpick.
- Repeat with the remaining bacon, figs, and cheese.
- Transfer figs to a 9 x 13 inch baking dish, placing them about ½ inch apart.
- Bake in 400° oven for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
- **Make Ahead or OAMC: after step 8, Cover and refrigerate for up to 3 days or freeze for up to 1 month.
- Defrost the figs in the refrigerator overnight, if necessary.
- Preheat oven to 400°; let figs come to room temperature for about 20 minutes.
- Bake for 10 minutes, or until bacon is crisp; remove from baking dish and serve hot or warm.
Nutrition Facts : Calories 98.3, Fat 5.4, SaturatedFat 2.3, Cholesterol 9.7, Sodium 146.7, Carbohydrate 10.9, Fiber 1.6, Sugar 8.1, Protein 2.7
BLUE CHEESE, BACON AND PEAR BRUNCH SANDWICHES
The original idea for this came from a friend. I varied the type of cheese and bread, and added a finishing step to create these tasty little sandwiches. I used low-sodium bacon, however, I think any bacon would work well. Served with a side salad of mixed greens and fresh berries, this makes a great brunch or light supper sandwich.
Provided by HARLEAGHSGIRL
Categories Breakfast and Brunch Meat and Seafood Bacon
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place the pear slices in a skillet, and pour in the apple juice. Cook over medium heat until the pears are soft, about 5 minutes. Drain pears and reserve; discard juice.
- Meanwhile, place the bacon in a skillet and cook over medium-high heat until evenly brown. Drain on paper towels. Crumble and set aside.
- Preheat the oven broiler.
- Place the focaccia bread slices on a baking sheet. Divide the pear slices evenly among the bread, and top evenly with the bacon, and then with the blue cheese.
- Broil the sandwiches in the preheated broiler until the cheese melts, about 2 minutes.
Nutrition Facts : Calories 366.2 calories, Carbohydrate 31.7 g, Cholesterol 47.1 mg, Fat 19.2 g, Fiber 1.9 g, Protein 16.9 g, SaturatedFat 10.1 g, Sodium 1083 mg, Sugar 14 g
BLUE CHEESE BACON PUFFS
I have not cooked these myself, but have eaten them. They are great. They were brought by a friend to an office party and, of course, we all had to have the recipe.
Provided by Jellyqueen
Categories Quick Breads
Time 55m
Yield 48 puffs
Number Of Ingredients 10
Steps:
- Bring water and butter to a boil over med.
- heat.
- Stir in flour, salt and peppers with a wooden spoon until mixture leaves the sides of pan and forms a soft ball.
- Remove from heat.
- Beat in eggs, one at a time.
- Add Cheese, onion& bacon.
- Dip by teaspoonful onto a lightly greased cookie sheet.
- Bake@ 400 F for 20 to 25 minutes.
STUFFED PEPPERS WITH CRAB, BACON AND CHEESE
I wanted to add some new meat flavors to my stuffed bell peppers, and I have started making these weekly!
Provided by KT Scarlet
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Cut bell peppers in half, and remove seeds.
- In a bowl, mix cream cheese, crab, bacon, onion and garlic.
- Spoon mix into pepper and top with slide of provolone and cheddar on top.
- Bake fro 20-25 minutes.
Nutrition Facts : Calories 414.7, Fat 35.4, SaturatedFat 20, Cholesterol 116.4, Sodium 642.7, Carbohydrate 7, Fiber 1.4, Sugar 4, Protein 18.3
SAUSAGE AND BLUE CHEESE STUFFED PEPPERS
This family favorite combines some of our most-enjoyed ingredients: sausage, blue cheese and sweet peppers. The ease of preparation and slow-cooker convenience make this a go-to meal for busy weeknights. -Peggy Mehalick, Mountain Top, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cut and discard tops from peppers; remove seeds. Pour sauce into bottom of a 4- or 5-qt. slow cooker, reserving 3/4 cup. In small bowl, combine remaining ingredients; add reserved sauce. Spoon mixture into peppers; place in slow cooker. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours. , Spoon cooking juices over peppers. If desired, top with additional blue cheese.
Nutrition Facts : Calories 593 calories, Fat 39g fat (13g saturated fat), Cholesterol 136mg cholesterol, Sodium 1510mg sodium, Carbohydrate 35g carbohydrate (11g sugars, Fiber 5g fiber), Protein 25g protein.
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