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.
Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 107 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BACON-WRAPPED STUFFED PEPPADEWS
If you grabbed a dictionary and looked up the definition for amuse bouche, there would surely be a photo of our Bacon-Wrapped Stuffed Peppadews next to the words. These little bites of heaven are stuffed with our favorite herbed cheese, wrapped in salty bacon and popped into the air fryer until irresistibly crispy and creamy. The perfect happy hour treat!
Provided by Nicole
Categories Appetizer
Time 44m
Number Of Ingredients 4
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.
Nutrition Facts : ServingSize 1 pepper, Calories 31 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 49 mg
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.
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 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
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