I have been looking for some good gluten free, dad friendly foods for Father’s day. I don’t know about your father or husband, but mine both love bacon. I made these delicious bacon wrapped pepper poppers for my husband and they were a huge hit. I served them again at a friends house and even though I made over 50 poppers, they were gone in a flash! Even the toddlers devoured them!
These are the perfect appetizer for a bar-b-que or potluck with friends. When I don’t make them in my own home I bring the already stuffed and wrapped poppers to my friends house ready to cook, as they taste the best fresh out of the oven. I have not tried grilling them, but have a friend who has and said they turned out well. I’m not sure of the specifics, but if you try it and it works I would love it if you would share in comments!
The downside of this recipe is a big one, if you have a plate of these peppers while you are testing out the recipe and you sit down with it, you might eat them all, and ingest about a billion calories in the blink of an eye. Watch out for that and you will be golden.
A note about the ingredients: I am picky about the animal products that we consume. I make it a point to use pasture raised, antibiotic and hormone free meats and dairy. Just about everything we buy is organic and pasture raised. Health benefits aside, high quality ingredients make your food taste better. Also, this recipe can easily be made with jalapenos if the people in your family like a little more spice.
Bacon Wrapped Pepper Poppers Recipe – Gluten Free
A pound of multi-colored sweet peppers
A package of cream cheese – you may want to use whipped cream cheese if you are including the chives, as it is easier to mix.
Two packages of good bacon
1 Tablespoon fresh chives (optional) – you can get the seeds to grow your own here.
An oven save pan or two.
Cut your peppers in half and scrape out the seeds.
In a bowl, combine the cream cheese and finely chopped fresh chives. You can skip this step if you aren’t adding chives, but they add some extra tasty flavor and are worth adding in my opinion.
Take your package of bacon and cut it right through the middle – you will use a half a piece of bacon per pepper.
With a spoon, fill your pepper cavity with the cream cheese mixture.
Wrap your pepper with bacon, being sure the end pieces of the bacon are on the bottom of the pepper when you place them on the pan. You can use a tooth pick to be sure to hold the bacon in place while cooking.
Cook the wrapped peppers at 420 degrees until the bacon is nice and crispy. Here in Colorado this takes 15-20 minutes. If you are at sea level it will take less time. Just keep an eye on them.
Pull them from the oven, put them on the serving platter and enjoy!
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