This delicious recipe for hot pepper poppers come to us courtesy of Hampshire Farm CSA member Shannon Rosa. It can be made using both hot peppers and bacon from the farm.
A variety of peppers (I used 8 jalapeño, one Hungarian yellow and one poblano.)
8 oz of cream cheese
3/4 cup shredded sharp cheddar cheese
1 finely minced spring onion
1/2 pound of bacon, slices cut in half, extra fat trimmed from the side
Preheat oven to 375 degrees.
1) Using GLOVES, cut peppers in half and remove seeds and pith. Place facing up on a foil-lined pan.
2) Combine cream cheese, cheddar, and onion and divide evenly among the peppers. (I used still-gloved fingers to pinch off a bit of cheese and spread into each pepper.)
3) Lay 1/2 bacon slice over each pepper piece. (Note, I removed a lot of the fat and focused on keeping the “meaty” part of the bacon on the pepper, so it is really more like 1/3 slice of bacon per pepper.)
4) Bake for 25 minutes uncovered and enjoy hot or room temp. These babies are low carb and gluten free too!
Having tried a mild, medium, and hot pepper, I must say they all taste good but I would make the poblano again because it’s a nice medium balance with the cheese.
Thanks, Shannon! If anyone else has a delicious recipe to share using farm ingredients, please let us know!