Ingredients
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1 Block (8 oz) Cream Cheese, fully softened
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Garlic powder (or minced garlic) to taste (start with 1/2 tsp powder)
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Black Pepper to taste (start with 1/4 tsp)
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Slices of Ready-Cooked Bacon, finely chopped
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Shishito Peppers
This recipe is a creative twist on the shishito pepper, serving as a flavorful replacement for the bacon-stuffed jalapeño popper. The beauty of this dish is that shishito peppers are rarely spicy, so you get all the rich, savory flavor of a popper without the heat, transforming a simple appetizer into a satisfying side dish or snack.
Instructions
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Prepare the Filling: In a medium bowl, combine the softened cream cheese, garlic, and black pepper. Mix until the ingredients are thoroughly incorporated and smooth.
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Add Bacon: Fold the chopped, ready-cooked bacon into the cream cheese mixture.
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Prep the Peppers: Using a sharp knife, carefully slice each shishito pepper lengthwise to create a boat shape. Gently scoop out the seeds and inner membrane to create a pocket for the filling.
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Stuff and Bake: Using a small spoon, generously stuff the cream cheese and bacon mixture into the hollowed-out shishito peppers. Place the stuffed peppers on a parchment-lined baking sheet.
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Bake: Bake in a preheated oven at for approximately 15-20 minutes, or until the peppers are tender, and the filling is golden brown and bubbly on top.
Serving Suggestion
Serve immediately as a rich appetizer or side dish. A light sprinkle of chives or chopped green onion adds a fresh pop of color and flavor
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