The Healthy My Ass Cookbook

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Other Appetizer Recipes:

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs

Guacamole

Guacamole Deviled Eggs

Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Alfredo Carbonara Peppers

Peppers stuffed with parmesan cheese and wrapped in bacon.

Ingredients:

8 ozs. Cream Cheese
13 Mini Peppers, about 1/2 pound, around 3 inches long
1 cup Parmesan Cheese, grated
1 14-oz. pkg. Lit'l Smokies®
9 slices Bacon, 1/2 pound
1/3 cup Brown Sugar, optional

Directions:

Set the Cream Cheese out to soften at room temperature.

Cut each Mini Pepper lengthwise then deseed and stem each half.  Blend the Parmesan Cheese into the cream cheese.  Stuff the cavity of each pepper half with cheese mixture.

Separate the Lit'l Smokies® onto a microwave safe plate and microwave for 1 minute or so to precook.  When cool enough to handle, place one atop the cheese mixture of each pepper and gently press to keep in place.

Preheat an oven to 425°F.

Cut the slices of Bacon into thirds.  For crispier bacon, microwave on the same plate for 1 minute or so to precook and proceed when cool enough to handle.  Wrap each pepper with bacon and use a toothpick through the sides of the pepper to hold it in place.  Lay them on top of a broiler pan, pepper side on the bottom.  Optionally sprinkle brown sugar on top, gently pressing it onto the bacon.

Place in the preheated oven for 20 minutes until cheese looks bubbly and lightly browned.  If the bacon is not as done as you would like, broil for a minute or two and keep your eye on them..

Notes:

The original recipe called for one pound of pork sausage or little smoked sausages.  It had you crumble and cook the pork sausage in a pan, thoroughly drain on paper towels, then blend into the cream cheese along with the parmesan cheese.  It also called for shredded, not grated parmesan cheese and it used Jalapeño peppers.  I am way too white for Jalapeños.

Print

Other Information:

Source: Inspired by myfridgefood.com

Times:
Preparation: 1:00
Bake: 0:25
Total: 3:00

Yield: 26 pieces
Servings: 13

Nutrition Facts per Serving:
238 Calories
19g Fat (72.4% calories from fat)
10g Protein
7g Carbohydrate
1g Dietary Fiber
46mg Cholesterol
564mg Sodium.

Exchanges per Serving:
1 Lean Meat
1/2 Vegetable
1 1/2 Fat
0 Other Carbohydrates.

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