Sunday, July 25, 2010
I have a bad habit of turning a perfectly delicious and healthy fruit or vegetable into a calorie laden dish. I don't know why I can't leave well enough alone. I just feel the need to add fat and calories. So you can certainly choose to use these pretty little peppers any time you would use a bell pepper. Or you can make these bundles of tastiness for your next gathering, happy hour or random Thursday afternoon snack!
Here's what you need:5 or 6 cubanelle peppers, 4 ounces of cream cheese, roasted red peppers, and BACON! Delicious.
Now you can adjust these measurements for however many peppers you have on hand. I happened to get about 7 peppers out of my garden at the same time, and I needed to use them up. And I was hungry. Made since to make them into a snack right quick!
So, put your cream cheese into a saucepan over medium low heat. Add in about 3 or 4 slices of roasted red peppers (dice 'em up first!).
Let all that kind of melt together slowly.
In the meantime, preheat the oven to 375, and cut your peppers in half...discard the seeds and stuff.
Okay, two important things to notice here. Use a jelly roll pan or any cookie sheet with a rim around it. Flat is just not gonna work here. Also, you want to put a metal cooling rack on top of the pan. Remember...there's going to be bacon involved!
Now, your cream cheese mixture should be all soft and combined. Just spoon a little into each pepper.
Okay, the most crucial step! Cut a bacon slice in half and wrap around the stuffed pepper.
Lather, rinse, repeat as needed with the remaining peppers.
Pop in the oven for...oh, about 30 minutes. You have to let that bacon get good and crispy. If you are serving this for a party, I would probably stick a toothpick in the pepper to keep the bacon neatly in place. But I couldn't be bothered with all that. I'm just out to add fat and calories to perfectly good homegrown vegetables.
I tend to be a very bad influence, so feel free to ignore my unhealthy recipes. You can ignore when I show you how to fry pickles, too. I'll completely understand.
But it's delicious...just sayin':