Spice things up a bit

Nights are getting relatively cooler here in the North East so there is no better time to spice things up.  Follow along…

Start with fresh jalapeno peppers.

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Cut in half; scrape the seeds and ribs out of each pepper.

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Fill each pepper half with cream cheese, I used light.  You can also use goat cheese.

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Wrap each pepper half with a 1/2 strip of bacon.

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Place in a pan lined with aluminum foil.  Bake at 350 degrees until bacon turns crispy.

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Finally, devour them!

(Writers note – I didn’t waste any time serving these, as you might suspect by the lack of a well taken photo of the finished gems.)

Stuffed Peppers – Winging it

The other night I decided to make stuffed peppers for supper (never made them before).  I had bought a variety of colored peppers a few days before and noticed a couple were starting to soften  - since baking them was going to soften them anyway, I decided that was a good way to use them up.  I didn’t pull out a cookbook, or look on-line for a recipe when I decided to make them, instead I just decided to wing it.  Typically, I’m not real comfortable winging it.  I prefer to have something to refer to, but what did I have to lose?  A few already softening peppers…

To start, I put some olive oil in a frying pan.  Then I crushed some garlic, diced yellow pepper, and  added rice to the oil. When the rice turned light brown I added some diced canned tomatoes, Italian seasoning, and black pepper. 

After adding the tomatoes I threw some grated parmesan cheese on top.

Once the mixture was ready I  hollowed out red, orange and yellow peppers and filled them with the mixture.  These colored peppers are a little less pungent than green peppers, and are slightly sweeter.   I added about 2 tablespoons of water (had I been thinking when I drained the tomatoes I could have saved the juice, and added that instead of water) to each pepper.  I arranged them in a greased baking dish and added a little water in the bottom of the dish as well.  I baked them at 350 degrees for 55-60 minutes. 

As I was making the peppers I thought of all the different fillings you could use to stuff peppers.  Bread stuffing, sausage, ground beef, beans, corn,  a variety of  spices, different cheeses, the possibilities – endless. 

We ate them as a side with our baked chicken and bread stuffing.  They were a good addition to our meal.  How do you make your favorite stuffed peppers?  Willing to share your recipe?