Friday, November 1, 2013

Bacon Wrapped Mini Sweet Peppers w/ Brie and Basil!

This recipe rocks for fast and easy entertaining, plus has an amazing flavor profile.  I like jalepeno poppers, and this is a similar treat for the not so fond of hot crowd.   Good quality, thick cut Applewood smoked bacon is perfect, but your desired brand will work as long a you keep an eye on it.  St. Louis Brie is the creamy and cheesy star for the filing and fresh basil ties the ingredients together excellently.  I buy these mini beauties in one pound bags at Walmart, yes Walmart! and they are very versatile and complement anything the mind can think up.  I love these bags because they contain three different colors of peppers, red, orange and yellow, which seem exorbitantly priced when purchased individually.  If you grow them at home, even better, the ones I'm growing at home are not ready yet.  Either way, get ready to WOW the family and your tastebuds and load up on some Vitamins C, A and B6, as well as dietary fiber!
I lb. bag mixed mini peppers
1 pkg; thick cut bacon
1 8 oz. pkg. Brie
fresh basil leaves
toothpicks for securing bacon
Preheat broiler.
Par cook the bacon slices in microwave.  With this recipe, you can make as many as the bag holds, but a rule of thumb is 1 slice of bacon will wrap 4 peppers.
Halve the peppers and remove the seeds and fibrous membrane.
Slice Brie to fit the size of the peppers, which will vary slightly.
Place piece of cheese in pepper and top with a fresh basil leaf.  I used a scant dot of olive oil on each to keep the basil in place.
Fold partially cooked bacon across the top of pepper and secure with a toothpick.
Place on roasting pan with rack.
Broil until bacon is crisp, about 5 minutes depending on thickness of bacon.
Let rest for about two minutes before plating.  Great hot or at room temperature.