Bacon-wrapped chili peppers
Votes: 1
Time: 40 min.
Complexity: easily
Quantity: 24 snacks
Complexity: easily
Quantity: 24 snacks
Bacon-Wrapped Chili Peppers - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 150 gr. smoked cheddar cheese
- 12 medium jalapeño peppers, halved and seeded (leave stems on)
- 12 strips bacon, cut crosswise
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Cooking the dish according to the recipe:
- Preheat the oven to 200 degrees Celsius and place a rack on a baking sheet. Cut the cheddar into 24 small sticks to stuff the peppers. Insert one cheese stick into each jalapeño half.
- Wrap the bacon tightly around the jalapeño, overlapping slightly. Place on a wire rack, cheese side up. Bake until the bacon is cooked through, about 25 minutes.
You can make this appetizer in advance and store it at room temperature. Reheat for 20 minutes before serving..
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