If you are using fresh peppers, cut the peppers in half lengthwise. Using a fork remove seeds and membranes.
Combine the chedder and cream cheeses, then fill each half of the peppers with cheese. Put pepper halves back together.
Wrap each pepper with a slice of bacon and
toothpick together, place on foil lined baking sheet. Or use popper
cooker (in photo) Either way works great.
Put peppers on baking sheet and bake for 15 minutes in a preheated 400 degrees F oven.
This recipe can easily be doubled if feeding a crowd.
Brussels Sprout Hash with Sweet Potato and Bacon recipe
ingredients
4 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 small sweet potato, cut into 1/2 inch pieces
1 clove garlic, chopped
1 pound brussels sprouts, trimmed and sliced
salt and pepper t…Read More
Ginger shrimp and veggie stir fry recipe
4 tablespoons grapeseed oil
2 pounds shrimp, cleaned and deveined
2 yellow squash, sliced
1 cup sliced mushrooms
1 cup chopped bok choy
¼ cup sliced asparagus
1 cup diced tomatoes
¼ cup coconut aminos or tamari
¼ cup minc…Read More
The Very Best Fish Recipe Ever
Ingredients
3/4 c. shredded Parmesan cheese
1/3 c. butter, softened, plus more for greasing dish
1/4 c. mayonnaise
3 tbsp lemon juice
1/4 c chopped green onions
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. freeze dried …Read More
cauliflower rice vegetable paella recipe
cauliflower rice vegetable paella cooking time: 20 minutes servings: 4 - 6
grocery list: 1 tbsp coconut oil 1 small onion, diced 1 small red bell pepper, diced 1 small green bell pepper, diced 1 small fennel, diced sea …Read More
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