Bacon Wrapped Stuffed Peppers
What better twist to an old favorite but to add bacon and smoke? You got that right – a whole heap of meat, cheese and just enough vegetables to call it healthy. There are a few variations you can do, and next time I think I’ll add some Mexican rice in the mix.
For this simple recipe I started off with a few red peppers (you want ones that can stand upright by themselves and fit a lot in them) and some poblanos. It was my first time eating a poblano pepper and I didn’t know what to expect. I had seen a few pictures and thought that they were more of an oversized jalapeno but was far off. I didn’t even catch a hint of heat, but I had also removed all the seeds so maybe that’s where the heat lies.
Start off by browning your chopmeat, then adding diced garlic and onions. You want them to be able to cook down so that you don’t have the harsh flavor, but you don’t need to fully cook them as they will be cooking further on the bbq. Next you want to drain the fat. I picked up two packets of taco seasoning and basically prepared the meat as if I were making tacos with onion and garlic inside, adding some water and the seasoning and letting simmer.
Take this off the burner, spread it out on a flat, clean surface and add cheese of your choice. I added mozzarella but I would recommend throwing in some cheddar and jack. I also chopped up a few scallions and threw them in the mix. Mix this all up and let cool a little.
Optional: If you like your food a little hot and spicy, add a diced habanero pepper. I did this in two of the poblano peppers for my dad who loves spicy food said it had a great kick.
Meanwhile, bring a large pot of water to a boil with a little oil. Add your peppers, tops already cut off and insides gutted. This will make them a little more flexible and easier to stuff more filling into.
Cook each pepper only a few minutes until you can feel them softening, take them out and let cool until you can work with them. Stuff your taco meat mixture into the peppers tightly. Next you want to grab a slice of bacon and wrap it around your pepper, overlapping just slightly. Hold them ends of the bacon in place with wooden toothpicks. Each pepper will take about two slices of bacon to cover completely. I happened to have only one slice of bacon left so I chopped it up and threw it on top of each pepper.
From here you want to give the peppers indirect heat for about an hour and half to two hours. I used a charcoal bbq and kept the temperature around 275-300°, keeping the peppers on the top rack. When I was finished I noticed that the bacon wasn’t as crispy as I would like, so I tossed them on a sheet in the oven at 350° until I saw the texture I was looking for.
Let cool and enjoy! These peppers are great with a side of Mexican rice and salsa.
Peppers (I used poblano and red but you can use any large pepper you choose)
2 Packets taco seasoning
Cheese (I recommend mozzarella, cheddar, jack)
These came out great! Although there were a few tweaks I would like to make (add much more cheese and some rice) I am very happy with how they came out.
Overall, I give these a 10 out of 10.