Valerie Butler


My daughter married herself a mexican indian. Thru his family she learned this recipe, and made it for me! So awesome, what flavor. We made a pictorial to the recipe and I am going to share it here. Shame I can not add the video on certain parts of it. Real simple. . . and only 3 ingredients, a fry pan or grill and toothpicks. For this recipe we will fix 10. I hope you enjoy this, we all just love it ! ! ! !

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Serves as many as you like, it is all in how many peppers you fix, and how many each eat.


30 Min


20 Min


1 pkg
yellow peppers
1 pkg
mexican blend shredded cheese, but any blend will do
round toothpicks

Directions Step-By-Step

Wash your peppers and dry them off and put them on a plate to work with.
Cut a slit into your peppers or a small hole.
Remove all the seeds or most, depends on how much heat you want.
Pour a bunch of cheese into a bowl, (this is just for your ease, to get to it, without tainting the rest the cheese). Now you will fill the hole in your peppers with as much cheese as you can stuff in there.
Time to open your bacon, and get your toothpicks out. Easier to just lay some on the counter for easy access.
You will wrap the bacon hopefully from top to bottom, sometimes back again and then put the toothpick thru it all to hold it in place. Any bacon you have left over can also be fried after your peppers, or freeze or refrigerate for later.
When you have all your peppers done, you will take them to your grill, or in this case to your stove and start cooking them in a fry pan. (no oil needed).
You will most likely have to do them in batches of what will fit in your fry pan, depending on the amount you make.
Keep turning the peppers till all the bacon is cooked to your liking. As the area around the toothpick(s) gets done, pull the toothpick with a pair of tongs. When your peppers are done put them on a plate or platter.
Your peppers are now done! Here is one we cut open and to show you how it looks inside when it is complete. MMMM just looks yummy! Making my mouth water! ENJOY!

About this Recipe