Peppers are one of the most versatile veggies out there. There are so many varieties and cooking with them is fun. Here is a nice twist to the jalapeno. Stuff them with goat cheese and wrap them in bacon.
A sure-fire crowd pleaser, this Super Bowl 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 beg 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.
Photographer Bill Brady http://bit.ly/9wFYxm
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