Bacon-Wrapped Cherry Peppers
- 6 jarred hot cherry peppers, halved through the stem, seeded, drained and patted dry
- 0.33 cup cream cheese, softened
- 12 thin bacon slices (6 ounces)
Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.
Mixologist Leo Robitschek's Black Dahlia cocktail.
Recipe Credity Colby Garrelts
Image Credit: Lucas Allen