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Hi.

I love spending time in the kitchen and I hope to help you find the love too!

- Erin

Bacon Wrapped Peppers

Bacon Wrapped Peppers

My favorite part of any party is the food. I’m a snacker and finger foods at a party are my heaven! Little bites of every flavor without having to choose just one. These started out as jalapeno poppers but when I saw the sweet peppers at the store, I knew I had to include them. If you have someone in your life who doesn’t eat bacon, like my mom, you can leave off the bacon and they are still delicious! The chicken sausage spice with the sweet cheese hides any taste of kale. A great way to sneak in some greens if you have some picky eaters.


Bacon Wrapped Peppers

Makes 24

  • 1/4 cup diced bell pepper

  • 1/4 cup minced kale

  • 1 Gilberts Andouille Chicken Sausage

  • 4 oz Cream Cheese

  • 12 peppers (jalapenos or sweet peppers)

  • 6 strips of Bacon

  1. Soften cream cheese

  2. Dice Bell Pepper

  3. Mince Kale

  4. Dice andouille sausage

  5. Mix sausage, kale, bell pepper, and cream cheese

  6. Cut peppers lengthwise in half (12 peppers = 24 poppers)

  7. Scoop out seeds and extra membranes. I use a small melon scoop with serrated edges.

  8. Rinse peppers to ensure all the seeds are off

  9. Preheat oven to 400 degrees

  10. Cut strips of bacon length-wise in 4 strips per piece

  11. Fill peppers with cream cheese mixture. I will add the mixture to a small ziplock, cut off the tip to pipe in the filling.

  12. Wrap each pepper with a strip of bacon

  13. Place parchment or silicon liner on baking sheet

  14. Arrange peppers on the tray and bake for 10 minutes

  15. Turn oven up to broil for 3 minutes

  16. Serve immediately

Airfryer Version:

  1. Preheat to 390

  2. Evenly space peppers in container (close carefully so they don’t roll)

  3. Cook 4 minutes

  4. Check and rearrange if necessary

  5. Cook additional 4 minutes

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