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Cheese Stuffed Peppers - with BACON

cheese stuffed peppers - with bacon!Do I need to say anything else with a title like that? Oozy cream cheese, sweet and spicy charred pepper flesh and crisp bacon all together in one incredible little parcel of joy... oh yeah! I bet your mouth is watering right now isn't it?

We were introduced to these decadent little delights by a friend, who just HAD to bring us along to his new favourite place; the cafe at Edible Ornamentals chilli farm in Bedfordshire - as featured on Omid Djalilis TV show Hot & Dangerous. They're so friendly and informative there, have a huge selection of chilli plants and products for sale and the food is AMAZING so if you're in the area get on over to see them. Alas, we can't afford to eat there every week so to keep us satisfied until our next visit we figured out how to make them ourselves, but we couldn't keep a secret like this just to ourselves now could we?

 

Chillies and peppers vary so much in heat and flavour you really should experiment with them, our favourites for making these so far has to be the Sweet Bite peppers pictured (with a little cayenne kick added into the cheese to compensate for the lack of heat in the peppers), Jalepenos are always a winner though (they're the ones used in the original recipe) and this recipe can be adapted to work with halved Romano pepper 'boats' quite nicely too.

 

TIP! For camping and outdoor affairs, we suggest making them in advance to get the fiddly part out of the way. Also don't touch your eyes when preparing peppers, even a good while after washing your hands... don't say we didn't warn you!

 

Ingredients:

Small peppers (Sweet-bite, Jalepenos, Cherry-Bomb) 

Cream cheese

Streaky bacon

+ optional cayenne chilli powder - for a hotter filling!

 

Method:

one cheese filled sweet-bite pepper...1. Cut the tops off of the peppers and set aside, then pull out the seeds and membranes. The membranes around the seeds are the where most of the heat lies so keep that in mind depending on what level of heat you like!

2. Scoop cream cheese into a piping bag (add the optional cayenne powder to the cheese mix if desired) and fill each pepper. Pop their lids back on.

3. Lightly stretch each rasher of bacon with the back of a butter knife, 'breaking' the meat this way helps the rashers to wrap easier. Carefully wrap each pepper with a rasher of bacon (go on then - use 2 for big peppers!) and place into a greased oven tin or onto some aluminium foil*.

bacon wrapped peppers in a tin - ready for baking!

4. Cover and bake in a hot oven for approx. 20 mins until pepper flesh softened, or wrapped in foil* on the BBQ. This is the point you can stop to save them for later - pop into the fridge until you're ready. 

* We recommend lining foil with baking paper to avoid the toxins associated with aluminium use from leaching into the food itself!

5. Pop each pepper (say that 3 times as fast as you can!) onto or under the grill until the bacon is crisped.

6. Allow to cool slightly before taking a bite, since hot cheese will burn you more than any chilli! Enjoy!

 

Let us know what you thought of this recipe in the comments below. We'd love to hear of any different kinds of peppers or cheese fillings you used!

 

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Sarah is a UK artist and writer with a lifetime interest in camping and survival techniques.

Living the #vanlife since before it was a hashtag and touring on two wheels with her husband Ryan, they have a wealth of camping and motorcycling knowledge to share, and know a thing or two about packing light! read more


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