Bacon Wrapped Stuffed Mini Peppers Recipes

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.

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.

Steps:

• 1. On a foil-lined baking sheet, rub chicken with olive oil, salt and pepper, and bake @ 425 for 30 minutes or until juices run clear. Set aside to cool. Place applewood bacon on a rack set over a cookie sheet and place in the same oven for 20 minutes. Remove when done but not crunchy. Slice into ribbons the short way and set aside.
• 2. Thinly slice the onions and mushrooms. Using 1/2 the rendered chicken fat, cook the onions over a medium-low heat until they are caramel in color, but not burned or crunchy. Salt and pepper to taste. Set aside. Using the remaining chicken fat, cook the mushrooms over a medium heat until they are soft. Salt and pepper to taste. Set aside.
• 3. In a large saucepan over medium heat, add flour and butter and cook or about 1 minute until it is a light amber. Add the ½ and ½. Once the mixture begins to thicken, add the crumbled Gorgonzola cheese about a handful at a time, stirring constantly until the cheese is melted. Add about 1/2 teaspoon of nutmeg.
• 4. Remove the chicken skin and discard. Shred the chicken with your hands and add to the cheese sauce. Add the ribbons of applewood bacon to the sauce.
• 5. While the sauce cools, cut the top off of each pepper (remove as little as possible) and scoop out the ribs and seeds. Tightly stuff each pepper with some of the sauce mixture, getting them as full as you can.
• 6. Beginning at the open end of each pepper, wrap one slice of bacon around it the long way, making sure to cover the hole with the bacon. The bacon should meet, with a little but of overlap. Cut the excess of the slice of bacon and wrap it around the pepper the other way. (It will kind of look like you are wrapping a ribbon around a present). Secure the bacon to the pepper with a toothpick. Repeat for all the peppers.
• 7. Place the peppers on a rack set over a cookie sheet and bake at 400 degrees, or until bacon is done to desired crispness.
• 8. Serve 5 peppers with a nice tossed salad for dinner, or serve them on a platter as appetizers.