1
Cheese and bacon-stuffed peppers. Photo, Roberto Caruso.
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.
Serve with our pickled pepper caesar cocktail.