I absolutely loved these bacon cheese-stuffed peppers. Every bite was full of my favorite things, like cheese and bacon. And a bit of sharp onion and sweet roasted bell pepper. I left the onions fairly crunchy because I was looking for a great crunch (along with the crunch of the bacon) to contrast the soft pepper and gooey cheese. You can cook yours further if you want but don’t go overboard. Crunch here is a good thing.
For a spicier version, substitute habanero jack cheese for the cheeses, and use poblano peppers instead of red bell peppers. A sprinkle or two of red pepper flake on top isn’t going to hurt anything either. You can’t go wrong with bacon cheese-stuffed peppers no matter how you change them up (if you do).
Also try my sausage-stuffed Hatch chiles.
Bacon Cheese-Stuffed Peppers
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4 servings
- 1/2 pound thick cut bacon
- 2 red bell peppers
- 1 tablespoon vegetable oil
- 1/4 cup white onion chopped
- 1/4 cup more or less Monterey jack cheese, shredded
- 1/4 cup more or less mozzarella cheese, shredded
Preheat oven to 375 F.
Line a baking sheet with foil and add the bacon.
Bake for 30-40 minutes until crisp, turning once. Remove to a paper towel-lined plate to drain.
Cut peppers in half vertically. Remove any seeds.
Place peppers on a baking dish and fill the halves with the beer. Cover with foil and place in the oven for 20-30 minutes or until tender.
Meanwhile, crumble the bacon into a bowl and add the onion and cheeses.
Uncover the peppers and pour off any remaining beer. Fill cavities with the bacon mixture and return to the oven, uncovered, until the cheese is melted.
What’s better than spiral ham? Bacon-glazed spiral ham, of course. It’s spiral-ham-sale-time here, so I backed up the truck and grabbed a nice big smoked ham. Of course, they’re easy to reheat. And just as easy to glaze during the last 30 minutes. The bacon glaze adds a bit more smokiness, but also some sweetness, a little tartness and a little tang thanks to two different kinds of mustard.
You can substitute pretty much any jelly you want, but I’d stay away from ‘darker’ ones, such as blueberry or the like. Go for lighter colors. And don’t be afraid to use a spicy jelly such as jalapeno pepper jelly. You may also want to double the amount of bacon-glaze, serving any leftover glaze as a drizzle over the sliced ham when you serve it. Bacon-glazed spiral ham is a wonderful thing and more glaze is… more wonderful!
Also try my cherry-glazed spiral ham. My pepper onion beer sauce makes for a great topping for ham!
Bacon-Glazed Spiral Ham
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 1 ham
- 1 7-8 pound smoked spiral ham
For the glaze
- 8 slices smoked bacon
- 1/2 cup apple jelly
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Creole mustard
Warm ham in oven per package instructions.
During the last 30 minutes of cooking, apply glaze liberally every 10 minutes.
Let rest 10 minutes before serving.
For the glaze
Cook the bacon until crispy in a large skillet.
Remove the bacon and all of the grease but keep the yum-yum bacon bits that remain in the pan.
Return pan to the stove over low heat.
Add the jelly and allow it to melt.
Whisk in the honey and the mustards. Remove from heat until ready to glaze the ham.
I bought a case of Hatch chiles the other day. Most of the chiles ended up being roasted, but I kept a few for these sausage-stuffed Hatch chiles. Now I’m wishing that I’d kept a bunch more of the un-roasted peppers on hand because they sure make some fantastic dishes.
I could’ve served this as an appetizer or as a main dish but I went the main dish route, and backed up the truck. I wasn’t shy about how many I put on my plate. There were no leftovers. Sausage and bacon, with a hint of fennel on a grilled chile with just a bit of cheese. Smoked low and slow. Like a fancy jalapeno popper, sort of.
For a kicked-up version substitute spicy sausage and add a few good-sized pinches of red pepper flake to the meat mixture. Oh, and use a nice pepper jack or even habanero jack cheese for that extra creamy kick.
For a healthier version, skip the cheese and bacon and use turkey sausage. You might want to up the seasonings though.
You can also make these sausage-stuffed Hatch chiles on your grill, be it charcoal or gas. Just cook them over indirect heat, trying to keep the temperatures fairly low as to not over-cook them.
Sausage-Stuffed Hatch Chiles
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 10 chiles
- 10 large Hatch green chiles
- 2 pounds Sweet Italian pork sausage casings removed if using sausages
- 1 teaspoon ground fennel seeds
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated garlic
- 1 pound bacon cooked, chopped
- Shredded cheese if desired
Fire up a smoker for smoking at 250 F. Use any wood you desire.
Slice the chiles horizontally. Remove the membrane and seeds.
Combine the sausage, fennel, pepper and garlic in a bowl.
Divide the sausage between the peppers, gently pushing down to fill them completely.
Sprinkle the peppers with the bacon.
Smoke for 1 1/2 hours.
Sprinkle with cheese (if using) and smoke until the cheese has melted.