Real Recipes From Real Home Cooks ®

bacon wrapped, stuffed mini peppers

★★★★★ 4
a recipe by
Jodi Taffel

This recipe literally came out of me looking at the leftovers in my fridge and trying to figure out what to make for dinner. And boy, as this one a homerun!

Blue Ribbon Recipe

These little babies are dynamite! The filling's full of meat and creamy cheesy sauce and the jalapeno bacon wrapped around the sweet pepper adds a little bite. They'd be great at a dinner party but would also spice up a tailgate

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 4
prep time 30 Min
cook time 20 Min
method Convection Oven

Ingredients For bacon wrapped, stuffed mini peppers

  • 20
    mini orange and yellow peppers (or whatever color you prefer)
  • 2
    bone-in chicken thighs with skin
  • 20 slice
    mild jalapeño bacon
  • 1 lb
    applewood bacon
  • 1/2 lb
    crumbled Gorgonzola cheese
  • 4 oz
    cremini mushrooms
  • 1 sm
    red onion
  • 1 c
    half and half
  • 1 Tbsp
    all-purpose flour
  • 1 Tbsp
    salted butter
  • salt and pepper
  • 1/2 tsp

How To Make bacon wrapped, stuffed mini peppers

  • 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.

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