This is a recipe I concocted after a night stuffing my face with my friend Kelsey’s bacon wrapped peppers. After spending a half hour searching for a recipe that might mimic her genius, I gave up and took a shot making what I thought might be close, and voila! I think I found a hit. Juli has a version on her blog but I prefer (while it’s not Paleo) to add garlic and cream cheese to mine. YUM!
What you’ll need:
10-15 Mini Sweet Peppers
8-10 strips of bacon, cut in half (you will only need 8 but I don’t know anyone who doesn’t feel the need to munch on bacon when they cook)
3-5 ounces Salmon ( The fresher the better)
4 oz cream cheese
1 Tbsp Olive Oil ( or fat of choice)
3 cloves garlic (minced)
Paprika for spinkling
Salt and Pepper to taste
Start out by heating up olive oil in a medium pan on medium heat. Add garlic and salmon to pan. Chop up salmon in pan into small chunks using spatula and sauté with garlic. Once slightly brown, add cream cheese to pan and mix together until melted and warm. Add salt and pepper to taste. Pour into a bowl and set aside.
Next cut peppers in half lengthwise and remove any seeds. Set these aside and do the same to the raw bacon. Last step, stuff cream cheese/salmon mixture into peppers. Sprinkle each one with a small amount of paprika an wrap with back.
Arrange peppers on a foil lined cookie sheet and back on 350 for 20 minutes or until bacon is cooked.
Now place these in front of your crowd (or just yourself) and watch them disappear!