Goat Cheese Stuffed Jalapenos Wrapped in Bacon

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.

Ingredients:

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

Procedure:

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
Food Stylist Brian Preston Campbell

  • Tes // June 4, 2010 at 3:44 pm | Reply

    Those chilis photo looks beautiful. I love the recipe. I think jelapeno and becon is a good combination. I can’t wait to try it on my party.

Jessica // June 7, 2010 at 3:18 pm | Reply

Wow, I really love the way these look and the flavor combination is spot-on. What a beautiful and simple dish to serve during the summer!

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Crazy for Kebobs

Succulent charred kebobs hot off the grill. Grilled buttery sweet corn on the side perhaps?   Or possibly a tart/sweet cole slaw for contrast? What could be more enticing for your backyard barbeque?  And so easy to put together.  Kebobs don’t have to be relegated to a single season.  I often make broiled kebobs in the winter.

But wiith fresh spring vegetables in abundance and options of lamb, beef, chicken and seafood available, these kebobs are a perfect fit for your day. Served on a bed of rice, you’ve got a meal to savor.

Utensils needed:  8 -12 skewers,  metal preferred; if wooden, soak in water ½ hour.

Ingredients for marinade:

¼ cup extra virgin olive oil

¼ cup red wine

½ lemon, juiced

2 cloves garlic, minced

1 t dried oregano

1 small onion, chopped

Salt and pepper to taste

1 Turkish bay leaf

2 lbs. lamb from the leg, trimmed of fat and cut into 1-inch cubes

Ingredients for kebobs:

2 sweet red peppers, seeded and cut into 1-inch squares

2 green zucchini cut into 1-inch squares

1 red onion, layers peeled off and cut into 1-inch squares

Procedure:

Mix olive oil, red wine, lemon juice, garlic, oregano, onion, salt and pepper and bay leaf. Toss with lamb cubes and marinate in refrigerator for two hours but no longer than 24. Thread lamb cubes onto skewers alternating with sweet pepper, zucchini and onion. Brush meat and vegetables with olive oil.

Heat gas or charcoal grill to high. Grill kebobs 1 ½ to 2 minutes on each of 4 sides or until meat temperature reaches 145 degrees F. for medium rare. Don’t overcook or the meat will be dry.. Cook on direct heat on a charcoal grill but close the cover on a gas grill between turnings to hold heat allowing kebobs to cook fast enough. Quick hot cooking results in a charred outside but a pink center. Divide among 4 plates and serve on beds of rice. Serves 4.


Variations: Beef kebobs—Have your butcher cut ribeye or strip steak 1-inch thick. Cut into 1–inch cubes. No need to marinate.

Seafood kebobs—marinate scallops and peeled raw shrimp in olive oil, fresh lemon juice, salt and pepper for 20 minutes before skewering.

Chicken kebobs—Cut 4 chicken breast halves into 1-inch cubes.  Prepare the following marinade:

1/3 cup orange juice

1/3 cup olive oil

¼ cup lime juice

¼ cup soy sauce

1 t ground cumin

2 t honey

2 cloves garlic, crushed

Black pepper to taste.

Place ingredients in a clear plastic bag, add chicken and marinate in refrigerate for 2 hours but not more than 24.

Vegetable variations:

Pineapple chunks

Cherry tomatoes

Summer squash

Mushrooms

Photographer Bill Brady http://bit.ly/9wFYxm
Food Stylist Brian Preston Campbell

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