Tuesday, April 10, 2018

Bacon Wrapped Mini Sweet Peppers Stuffed w/ Brie and Pickled Beets

Quick and easy snacks don't have to be boring and unhealthy.  With just a few ingredients, you can turn delicious flavors into extraordinary combinations.  To aide in time management, I used precooked bacon.  You may omit it if you choose, to cater to specific dietary needs, but the smoky, salty and crunchy bite, is most welcome with the creamy brie and sweet/tart pickled beet quarters, nestled inside.
The colors and flavor profile of this dish scream Spring and your family will never know how hard you didn't have to work.  It will be our little secret!
Recipe:
1 lb. bag of mini sweet peppers
1 8 oz. portion of Brie
homemade or store bought whole, small pickled beets, cut into small portions or quarters
1 pkg. precooked bacon
Olive oil mister, optional
Green onions, fresh chives or parsley for garnish, optional
SPST
Instructions:
Turn on broiler.
Halve and de-seed desired amount of peppers, using all colors available.
Cut up portions of cheese.
Cut strips of precooked bacon in half.
Assemble by placing a portion of cheese and pickled beet in each pepper half.
Wrap with a half strip of bacon.
Place on roasting pan or cookie sheet. I find the roasting pan helps keep the peppers upright.
Spray with olive oil.
Place under broiler and broil until cheese is melty and bacon is crisp, about 4 minutes.
Remove from oven and arrange on fresh greens or platter.
Serve.  Also may be enjoyed at room temperature!

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Smokinhotchef
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