Peppers stuffed with parmesan cheese and wrapped in bacon.
|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|
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..
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.
Source: Inspired by myfridgefood.com
Yield: 26 pieces
Nutrition Facts per Serving:
19g Fat (72.4% calories from fat)
1g Dietary Fiber
Exchanges per Serving:
1 Lean Meat
1 1/2 Fat
0 Other Carbohydrates.
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