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Bacon-Wrapped Cherry Peppers (Food & Wine Magazine)
Nb persons: 6
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| Total: 30 min 6 jarred hot cherry peppers - halved through the stem, seeded, drained and patted dry | |
| 1/3 cup | cream cheese, softened |
| 12 | thin bacon slices,, (6 ounces) |
1. Preheat the oven 350 degrees. Stuff each cherry pepper half with a heaping teaspoon of cream cheese an wrap with a slice of bacon;secure with a toothpick.
2. Arrange the stuffed pepper in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and cook for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
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