We’ve been working on some new hors d’oeuvres to offer our guests here at Foxfield Inn to have with their glass of wine on Friday and Saturday nights. One of the new favorites is our Stuffed Baby Peppers. Another one is our Bacon Wrapped Squash Bites – more about that at another time though.
I came across a recipe from Giada deLaurentiis for Stuffed Baby Peppers and thought they would be a good addition to our social hour menu. We tried it a few years ago and the guests were not overly enthusiastic about them – good, yes; great, no. So I put the idea away until I saw baby peppers at the market in September. So, out came the recipe.
This time though we removed the ingredients the guests thought were a bit strange and added some that we liked. We also changed from “grocery store” bacon to locally sourced and smoked bacon from JM Stock Provisions & Supply. This bacon is absolutely the best bacon!
We hope you enjoy!
Dan & Kathryn Bundy
Innkeepers at Foxfield Inn
Preheat oven to 350F. Line a baking sheet with parchment paper or spray a 24-cup mini-muffin tin with cooking spray.
In a medium skillet over medium heat cook the bacon until lightly brown and crispy. Stir frequently so that all pieces are evenly browned. Drain on a paper towel lined plate.
The last batch I made I cut the peppers in half horizontally, removed the veins and added the filling. This worked quite nicely and gave an “open-faced” stuffed pepper.
- add petite peas to the cheese mixture,
- remove the bacon for a vegetarian option,
- add pesto to the cheese mixture.
|Foxfield Inn’s Stuffed Baby Peppers|