Peppers are one of the most versatile veggies out there. There are so many varieties and cooking with them is fun. You can roast peppers on the grill or on a stove top directly on the flame. Once blackened put them in a paper bag to cool. The black char slides right off and you have roasted peppers. Cut them opened and remove the seeds. You can put them in olive oil with chopped garlic and you have a great appetizer.
Another quick preparation for peppers is to stuff them with chopped meat, cheese and rice and baked in the oven covered with tomato sauce. Use the big red peppers, the green ones often are bitter when cooked in this fashion.
Here is a nice twist to the jalapeno. Stuff them with goat cheese and wrap them in bacon.
A sure-fire crowd pleaser, this backyard barbecue and party fare couldn’t be easier to prepare. The spicy jalapenos , tart goat cheese and smoky bacon offer an irresistible contrast of flavors. Your guests will be back for more.
12 slices of thick-cut applewood smoked bacon (about 1 lb.)
12 jalapeno peppers
2/3 lb .creamy goat cheese
1/3 cup chopped chives
Slowly cook bacon on a cool part of the grill turning over once until cooked through but still pliable. (Thinly sliced bacon and quick cooking will crisp the bacon.)
Cut jalapenos in half lengthwise. Scoop out seeds and membranes. Fill each half with goat cheese mounding it slightly. Cut each piece of bacon in half. Wrap one piece of cooked and cooled bacon around each pepper half and sprinkle with chives. Place on a sheet of aluminum foil on a medium hot grill until the jalapeno is slightly charred. Serve. Makes 24 stuffed peppers.
Note: Bacon can also be cooked on a grill pan on the stove top and the stuffed and wrapped peppers placed on a cookie sheet in a 350 degree oven until peppers soften slightly.