Bacon Wrapped Stuffed Peppers

Picture this: plump, vibrant peppers generously filled with velvety cream cheese, creating a perfect harmony of creamy and spicy flavours. But that's not all – these delectable delights are then lovingly enrobed in smoked streaky bacon, adding a savoury essence to each bite. To elevate this culinary masterpiece to fiery perfection, a gentle yet exhilarating drizzle of our Sweet Scotch Bonnet hot sauce completes the ensemble. It's a symphony of textures and tastes, a marriage of creamy, smoky, and spicy sensations that will leave you craving more!

Ingredients

• 10 Red and Yellow Sweet Peppers
• 10 Smoked Bacon Rashers (unsmoked just as nice)
• 280g Cream Cheese
• Sliced Chives
• Jackanapes Sweet Scotch Bonnet

Instructions

Step 1 - Pre-heat oven to 200 Degrees Celsius  (400 Degree F)

Step 2 - Slice each of the peppers in half and remove all stalk and seeds. 

Step 3 - Mix the cream cheese, sliced chives and Sweet Scotch Bonnet together. 

Step 4 - Pop the peppers onto a baking tray and fill them without overflowing. 

Step 5 - Finally, wrap them in bacon and place in the oven for 10-12 minutes or until bacon begins to brown and crisp.