Monday, November 5, 2012
Bacon Wrapped Sweet Peppers Stuffed With Cheese
With holiday parties in our mist, I thought I would share a terrific bacon appetizer I recently made. Lots of people make bacon wrapped hot peppers, however these sweet peppers won't leave your guests mouth on fire. They are filled with a sweet and spicy cheese filling, a combination of mozzarella, cream cheese, crushed pineapple, and a little spicy red Banana Pepper.
Bacon Wrapped Sweet Peppers Stuffed with Cheese
Makes Approximately 78 Count
2 pound bag of Sweet Mini Peppers (Yellow, Orange, and Red)
2 Packages (12 ounces each) Hickory Smoked Bacon, sliced in half
8 ounces Whipped Cream Cheese Spread
1/2 cup of Crushed Pineapple, drained
2 Cups of Shredded Mozzarella Cheese
2 Red Hot Banana Peppers (wear gloves to remove seeds and chop finely)
Wash, remove stem, and slice in half your sweet peppers. Remove the membrane along with the seeds inside of the sweet peppers. Mix your cream cheese, mozzarella, pineapple, and hot banana pepper together. Salt and pepper cheese filling to taste. Fill each pepper half with some of the cheese filling, then wrap with a half a slice of bacon. Secure bacon to pepper with a wooden tooth pick. Once all of your peppers are filled and wrapped, lay them out on two large foil lined cookie sheets. Bake in a 350 F degree preheated oven until bacon is done, and cheese is melted, around 45 to 60 minutes, depending on how thick your bacon is. To get bacon extra crispy, place under broiler for the last few minutes of baking. Best served at room temperature. Store leftovers covered in fridge.
I hope you will give this easy appetizer a try at your next holiday gathering or game day.