Earlier in my recipe collection is my friend Amy's barbecue pepper popper recipe. I'm quite fond of it, but I wanted a low-carbohydrate recipe and that one has all the sugar from the barbecue sauce. So here is a second version.
Per 1 lb peppers, halved and seeded (I like it with jalapenos, but you can also use small sweet peppers):
4 oz shredded sharp cheddar cheese
4 oz shredded Monterrey Jack cheese
6 rashers of bacon, crisped and crumbled
1/4 t salt, or to taste
1/4 t chili powder, or to taste
Worcestershire sauce, to taste
garlic powder or ranch mix powder, to taste
optional: panko
Mix the filling up and stuff the peppers generously; roll in panko if desired.
Bake at 325 for 15-35 minutes. A shorter bake will preserve the heat of the peppers more; a longer bake will temper it.
I served it with an avocado crema: a dip of sour cream, avocado, lime juice, chives, and salt-- a concept I keep trying but am never quite satisfied with.
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