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.
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