Ingredients
- First, get some gloves! Peppers can be hot and one time I did this without gloves and my hands burned all day.
- I cut the peppers in half, clean out the inside, and boil them in water for 7 min, then drain.
- 6oz shredded sharp cheese (any cheese you like will work)
- 6oz room temperature cream cheese (more or less if you like)
- real bacon bits (sprinkly as much as you want.
While the peppers are cooling to the touch, preheat the oven to 400°. I mash together the cheese and the bacon bits. I then form rounded cylinders that will fit inside the pouch of each pepper, sizes will vary on how much cheese you want and how much each pepper half will hold. I like a lot of cheese and always run out, so pace yourself.
Bake at 400° for 12 minutes or until the cheese is nice and melty. Enjoy!
Tips: Wear gloves whenever you handle the peppers when cleaning and stuffing them. I once boiled the peppers whole and then cleaned them but I think the seeds inside made some even hotter. (even George thought so and he can eat really spicy food) Some peppers are not that hot but some of the ones we grew were really spicy and each one can be different. Also, I find it’s harder to slice and clean them out when they are soft (and hot from the stove) so I recommend doing this before boiling them.
Some people will not add the bacon bits but will wrap the peppers in bacon. They look nice but I think it’s a little too much bacon.
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