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Bacon-Wrapped Pepper Poppers
It’s the very last weekend of July, and our gardens and Farmer’s Markets are likely full of peppers.
What are you all up to this weekend?
I think it’s time we treat ourselves with something ABSOLUTELY DELICIOUS!
I’m planning to cook for a small crowd out on the patio, working in our vegetable garden, pulling weeds, and relaxing!
Here’s a FUN little appetizer recipe for your weekend entertaining (even if it’s just your immediate family…or…yourself…YES…make these for YOURSELF!)
If you’re like me, you might want to double it up, and make several batches because these little babies disappear quickly!
The Anaheim pepper is one of those peppers that’s just big enough to be stuffable, while also being incredibly flavorful. Plus, its mild heat makes it a family favorite − most enjoy its slight kick and flavor!
The Anaheim is typically a very mild-hot pepper, but there’s a catch: Anaheim peppers CAN vary in heat based on where they are grown. A California born Anaheim pepper is typically much milder than those grown in New Mexico. Those New Mexico varieties can actually become just as hot as a jalapeño.
➡️ Rachel’s Tips:
There are many high-quality bacon options available these days. Look for nitrate-free, and humanly raised if possible. We believe there is a place for everything in moderation, and that we can still live a healthy lifestyle without being ULTRA rigid.
We eat bacon a few times each month at our house because it’s something we (REALLY) enjoy!
On occasion, we do enjoy a creamy baked treat using REAL cream cheese at our house.
This might only happen a handful of times each year…but we sure do enjoy it!
My favorite brand of cream cheese is pasture-raised “Organic Valley”.
I haven’t come up with a dairy-free version of this particular recipe, as everyone in my family does enjoy dairy in moderation.
If you have a dairy-free suggestion will you leave it below in the comments to help out our #Crushers, pretty please? We’re aware that dairy allergies and intolerances are a very real thing for many.
Let us know how your family likes this recipe!
- 12 small Anaheim peppers, halved lengthwise and seeded
- 12 very thin slices of bacon, halved
- 4 oz. cream cheese, room temp
- 3 oz. grated sharp cheddar cheese
- 4 Tbsps plain Greek yogurt
- 1/2 tsp garlic powder
- sea salt and pepper, to taste
- 2 Tbsps fresh chopped parsley, to garnish
Preheat your oven to 400 degrees f. and line a baking tray with parchment pepper.
In a medium bowl, stir together your cream cheese, cheddar, yogurt, garlic powder with a teeny pinch of sea salt and pepper.
Spoon your filling into the Anaheim pepper halves, then wrap a half bacon slice around each pepper to hold in the filling.
Place them onto your prepared baking tray and bake for 12-15 minutes, or until bacon is crisp, golden brown and filling is melty.
Garnish with fresh chopped parsley and enjoy!