BACON-WRAPPED STUFFED PEPPADEWS
If you grabbed a dictionary and looked up the definition for amuse bouche, there would surely be a photo of our Bacon-Wrapped Stuffed Peppadews next to the words. These little bites of heaven are stuffed with our favorite herbed cheese, wrapped in salty bacon and popped into the air fryer until irresistibly crispy and creamy. The perfect happy hour treat!
Provided by Nicole
Categories Appetizer
Time 44m
Number Of Ingredients 4
Steps:
- Drain the peppers. Pat dry with paper towels on the inside and outside.
- Use a 1/2 teaspoon to stuff the peppers to the top with cheese. Place all of the cheese-stuffed peppers in the freezer to chill for 35 minutes.
- Pull the peppers out and wrap in bacon, making sure the bacon covers the opening of the pepper where the cheese is at. Overlap the bacon about 1/4-inch over itself, making sure the bacon is tightly wrapped, secure with a toothpick. Cut off the excess bacon. Use the leftover piece of bacon to make the next pepper. Depending on the size of the pepper and bacon, I usually get 2-3 peppers wrapped per piece of bacon.
- Preheat the air fryer to 380 degrees according to the package directions. If you have to wait for the air fryer to preheat, pop the bacon wrapped peppers back into the freezer.
- Add as many peppers as you can to the bottom of the air fryer. Make sure none of the peppers are touching. I usually work in two batches and can fit 8-10 peppers per batch. Set the timer to five minutes. After five minutes, carefully flip over each pepper. Close the air fryer again and set the timer for another 5 minutes. Check on them after three more minutes, if they are brown and crispy remove. If not continue to cook for the remainder of the time. If needed, add another minute or two.
- Drizzle with honey just before serving. Serve immediately.
Nutrition Facts : ServingSize 1 pepper, Calories 31 kcal, Carbohydrate 1 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 5 mg, Sodium 49 mg
SMOKY BACON-WRAPPED JALAPEñO POPPERS
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 16 jalapeño poppers
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil.
- Add the cream cheese, smoked Gouda, Cheddar, chives, lime zest, lime juice, salt and pepper to a medium bowl. Mix thoroughly until evenly combined.
- Divide the cream cheese mixture between the jalapeño halves, pressing to fill all the way to the top edge.
- Wrap a piece of bacon around each stuffed jalapeño so the ends of the bacon lie underneath. Place the wrapped jalapeños, stuffed-side up, on the prepared baking sheet. Bake until the bacon is crispy and the cheese mixture is just beginning to bubble out from the top and bottom of the jalapeños, 16 to 18 minutes. Remove from the oven and let cool 10 minutes before serving.
BACON-WRAPPED JALAPENO POPPERS
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick spray.
- In a medium bowl, mix together the cream cheese, Cheddar, cilantro, salt, pepper and green onions.
- Fill each jalapeno half with a heaping teaspoon of the cream cheese mixture. Wrap the bacon tightly around the jalapenos, overlapping slightly.
- Place the wrapped jalapenos, cheese-side up and spaced 1-inch apart, on the prepared baking sheet. Refrigerate for 30 minutes.
- Transfer to the oven and bake until the bacon is crisp, about 25 minutes.
BACON-WRAPPED JALAPENO POPPERS
Better than the typical poppers.
Provided by videogator
Categories Appetizers and Snacks Vegetable Jalapeno Popper Recipes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
- Bake in the preheated oven until bacon is crispy, about 15 minutes.
Nutrition Facts : Calories 213 calories, Carbohydrate 2.5 g, Cholesterol 51.3 mg, Fat 17.7 g, Fiber 0.7 g, Protein 11 g, SaturatedFat 8.8 g, Sodium 539.5 mg, Sugar 1 g
BACON-WRAPPED STUFFED PEPPADEW PEPPERS
Steps:
- Begin by preheating the oven to 350 degrees Then, soak 24 toothpicks in a small bowl of water for about 20 minutes.
- Precook the bacon by placing it in a single layer on a cooling rack in a foil-lined baking sheet. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown. Remove from oven, transfer the bacon to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
- Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corneand pipe the cheese into each of the peppers.
- Then wrap each pepper with a piece of bacon and secure with a toothpick.
- Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Place these into the oven and cook for 14-16 minutes or until the bacon is crisp.
- Serve warm.
Nutrition Facts : Calories 102 kcal, Carbohydrate 6 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 18 mg, Sodium 107 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
BACON-WRAPPED PEPPADEW POPPERS
Finger food for contemporary palates, these bacon-wrapped, cream cheese-stuffed peppers are one-bite wonders.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 3
Steps:
- Soak 32 toothpicks or small wooden skewers in water 30 minutes. Preheat oven to 350 degrees. Meanwhile, cook bacon in a large skillet over medium until some of fat is rendered but bacon is still pliable, about 5 minutes. Transfer to a paper towel-lined plate to drain.
- Place cream cheese in a piping bag or a resealable plastic bag. Snip tip and pipe cheese into peppers to fill. Wrap each pepper with a piece of bacon; insert a toothpick all the way through each pepper, beginning where bacon overlaps.
- Transfer stuffed peppers to a parchment-lined rimmed baking sheet, in a single layer, and bake until bacon is crisp, 12 to 14 minutes. Serve warm.
AIR-FRYER BACON-WRAPPED JALAPENO POPPERS
Wow. I decided to make another batch after the first one disappeared so fast. These are terrific. Recipe courtesy of www.homefreshideas.com.
Provided by AmyZoe
Categories Very Low Carbs
Time 24m
Yield 16 poppers
Number Of Ingredients 4
Steps:
- Cut the jalapenos in half and remove seeds and membrane.
- Rinse under cool water and drain water or pat dry.
- Soften cream cheese in microwave safe bowl for 30 seconds to 1 minute. Stir well until creamy.
- Fill up half of the pepper with cream cheese and add shredded cheese.
- Wrap with 1/2 piece of bacon and place in air fryer.
- Cook in air fryer for 14 minutes at 400 degrees. Cook longer if you want the bacon done more.
Nutrition Facts : Calories 144, Fat 13.6, SaturatedFat 6.4, Cholesterol 32.7, Sodium 207.7, Carbohydrate 1.2, Fiber 0.2, Sugar 0.8, Protein 4.3
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