Serve with our pickled pepper caesar cocktail.
Cheese and bacon-stuffed peppersBy Chatelaine
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- 10 pickled jalapenos
- 2 slices bacon
- 3 tbsp cream cheese
- 2 tbsp chopped fresh mint
- SEED peppers. Cook bacon slices in a frying pan until crisp. Finely chop. Stir cream cheese with mint. Stuff peppers with cheese mixture and top with bacon bits. Broil on a baking sheet for 1 to 2 min. Serve warm.