DELIGHTFUL GREEN BEAN OVEN FRIES½ c. flour¼ c. milk2 eggs1 c. store-bought fried onions, chopped…
Bacon Wrapped Stuffed Peppers
| Bacon Wrapped Stuffed Peppers | Print |
Recipe By: Alice Morrow
Bacon Wrapped Stuffed Peppers
Ingredients
- ½ c. water
- ½ c. instant white rice
- 1 c. shredded Monterey Jack cheese with peppers
- ½ c. chopped tomato
- ¼ c. sour cream
- 3 T. cream cheese, softened
- ½ t. salt
- ½ t. ground cumin
- ¼ t. ancho chili powder
- 2 large jalapeno, poblano or banana peppers or you can use smaller appetizer sizes
- 4 slices bacon (this may vary depending on size of peppers)
Instructions
- Preheat grill 350-400. Spray grill rack with PAM.
- In small saucepan, bring water to boil. Stir in rice. Cover. Remove from heat, let stand 5 minutes.
- Stir in cheese, tomato, sour cream, cream cheese, salt, cumin and chili powder.
- Cut a slit lengthwise in each pepper. Carefully scoop out seeds and membranes.
- Spoon rice mixture into peppers. Wrap each pepper with 2 strips of bacon to completely enclose filling. If you secure with toothpicks, soak them in water for 30 minutes to keep them from burning.
- Grill peppers for 10-15 minutes or until bacon is crispy, turning frequently. Serve immediately
Notes
*****You can place in oven. Place the poppers onto a baking sheet fitted with wire rack that has been sprayed with PAM. Bake 400 until bacon is brown and crispy, about 12-15 minutes, depending on size of peppers.
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