Sweet Pepper Poppers

    

Sweet Pepper PoppersWe’re taking a detour from the normal jalapeño popper. But, for the record, I’m a huge fan of those–especially when filled with goat cheese and wrapped in bacon! These Sweet Pepper Poppers are pretty close to that, but I’ve got an agenda. I want the filling to actually stay in the pepper. I’ve experimented with easy Paleo fodder: scallions, bacon and goat cheese. This isn’t exactly novel, but it is certainly tasty.

Ingredients:
12 mini sweet peppers
1/2 cup sliced scallions
1/2 cup soft goat cheese
1/2 cup cooked chopped bacon (about 5 slices)
1 clove garlic, minced
1 egg
7 grinds black pepper
pinch of red chili flakes

Prep:
Preheat the oven to 375 degrees.

Mix all of the ingredients, except the peppers. Transfer to a small plastic storage bag, seal and refrigerate.

Prepare the mini sweet peppers by making a small slice lengthwise, long enough to get in there with a paring knife to remove seeds and larger ribs. You’re performing micro-surgery on a vegetable here, so try not to lose your cool. (Maybe it’s just me, but I only have so much patience for things like this).

Sweet Pepper Poppers | Popular Paleo

When all the peppers are clear and ready for stuffing, grab that baggie of filling and snip off the end (large enough for your bacon bits to pass through). Insert the open end of the baggie into the pepper and fill. Lay in a baking dish with a non-stick coating, cut side up.

Sweet Pepper Poppers | Popular Paleo

Bake these at 375 degrees for about 20-25 minutes. You’ll find that the filling stays put, making it much easier to dip into sauces and takes bites from.

Sweet Pepper Poppers | Popular Paleo

* * * * *

A few tools make preparing these little bites easier: a paring knife, a strawberry huller (thanks to a reader’s comment!) and a non-stick casserole dish or even a silicone baking sheet.
 

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28 thoughts on “Sweet Pepper Poppers

  1. jcook

    We love stuffed peoers and iv always cut mine in half..I love the method in which u prepare your peppers I also just wrap the bacon around the peppers..I think just slitting the peppers and then wraping with
    bacon will definatley keep all the yummy goodness inside!

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  4. Tyf

    At the end of the recipe you mention dipping these into sauces. Are there any sauces you can recommend to serve with these stuffed peppers? They sound yummy!

  5. Cynthia

    Can’t wait to try these. Every time I see ready made poppers in the grocery store I just look at the meat case and pass them up because I have had poppers before and they are just delish. Not anymore! I can have them now. Would have never thought of using goat cheese which I love!

    1. PopularPaleo

      Goat cheese is one of those gray-area items. Many people choose to eat goat and sheep’s milk cheeses in lieu of cow’s milk because it digests better. However, make sure that it agrees with your bod and your goals. Many choose to omit it as well… just a personal preference :-)

  6. Karen

    Love this! It’s a nice version of stuffed jalapeños. I used home grown scallions and one finely diced habanero which gave ut a great little fire.

  7. Whitney

    I used one of those strawberry top removers to get the seeds and ribs out and found it much easier – at least for me. I do have one question: goat cheese is not readily available in my area. Any suggestions on an alternative? Cream Cheese or Feta?

    1. PopularPaleo

      Great idea on the gadget!! I might need to go pick one of those bad boys up!

      In terms of an alternative, I’d have to know what kind of perimeters you follow? If you’re not Paleo, regular cream cheese would certainly work. Otherwise the only cheese that would keep you on track that’s creamy enough would be the goat cheese. By the way, I can find goat cheese at my regular grocery store…

  8. Kellie

    I’m wanting to make these for a girls might but they have to travel for 30 mins after I cook them. Will they reheat well? If so, what do you suggest?

    1. PopularPaleo

      They should reheat just fine… probably at 350 for 15 minutes or so. It depends on how much they’ve cooled off. What’s nice is that the filling is not runny or melty, so you don’t have to worry about losing any of it in the transport/reheat process.

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