Bacon Wrapped Peppadew Poppers Recipes

BACON-WRAPPED STUFFED PEPPADEWS

Steps:

• Drain the peppers. Pat dry with paper towels on the inside and outside.
• Use a 1/2 teaspoon to stuff the peppers to the top with cheese. Place all of the cheese-stuffed peppers in the freezer to chill for 35 minutes.
• Pull the peppers out and wrap in bacon, making sure the bacon covers the opening of the pepper where the cheese is at. Overlap the bacon about 1/4-inch over itself, making sure the bacon is tightly wrapped, secure with a toothpick. Cut off the excess bacon. Use the leftover piece of bacon to make the next pepper. Depending on the size of the pepper and bacon, I usually get 2-3 peppers wrapped per piece of bacon.
• Preheat the air fryer to 380 degrees according to the package directions. If you have to wait for the air fryer to preheat, pop the bacon wrapped peppers back into the freezer.
• Add as many peppers as you can to the bottom of the air fryer. Make sure none of the peppers are touching. I usually work in two batches and can fit 8-10 peppers per batch. Set the timer to five minutes. After five minutes, carefully flip over each pepper. Close the air fryer again and set the timer for another 5 minutes. Check on them after three more minutes, if they are brown and crispy remove. If not continue to cook for the remainder of the time. If needed, add another minute or two.
• Drizzle with honey just before serving. Serve immediately.

BACON-WRAPPED STUFFED PEPPADEW PEPPERS

Steps:

• Begin by preheating the oven to 350 degrees Then, soak 24 toothpicks in a small bowl of water for about 20 minutes.
• Precook the bacon by placing it in a single layer on a cooling rack in a foil-lined baking sheet. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown. Remove from oven, transfer the bacon to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
• Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corneand pipe the cheese into each of the peppers.
• Then wrap each pepper with a piece of bacon and secure with a toothpick.
• Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Place these into the oven and cook for 14-16 minutes or until the bacon is crisp.
• Serve warm.

BACON-WRAPPED JALAPENO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet.
• Bake in the preheated oven until bacon is crispy, about 15 minutes.