Father’s day is right around the corner, and what better to give dad than the gift of bacon? It’s no secret that dads love bacon—and really, what’s not to love? When you combine that bacon with roasted peppers and cream cheese filling, you’ve got the perfect combo for father’s day! With a few of the right tools, these poppers are as easy to make as they are delicious.
First, par cook your bacon. We used the WowBacon microwave bacon cooker which allows you to cook multiple strips without making a mess! You just drape the strips over the lid rack, close and secure the base and microwave to your desired done-ness. For this recipe you want it to be pliable without retaining too much of the grease.
After you par cook it, lay the warm bacon out flat on paper towels and cut the strips in half.
Next, wash the peppers and cut off the tops. You can use either small, multi-colored peppers, or if Dad likes them hot- you can use a nice chili or jalapeno pepper- you’ll want to select the long, thin ones in order for them to fit snuggly into the rack.
With our Norpro pepper corer, you can remove the insides quickly. If using hot peppers, take care when handling the seeds.
Arrange the pepper shells in the Norpro pepper roasting rack.
For the filling, mix up one 8 oz package of cream cheese with 2 finely diced mushrooms and one green onion, also diced small, plus salt and pepper to taste.
Stuff each of the peppers with a spoonful of filling.
Wrap a half strip of bacon around each stuffed pepper, making sure you have enough overlap to keep the strip in place, even after the bacon continues to shrink and crisp in the baking process. Secure with a toothpick, and place back into the rack.
Roast the peppers in a 350 degree oven for about twenty minutes, until the tops are toasty, the peppers are tender, and the bacon is crisp.
Dad will love these spicy and delicious pepper bites, and you’ll love how easy they are to make!