These Bacon-Wrapped Stuffed Peppadew Peppers are a delicious bite-sized appetizer that’s ideal for the holidays.
Bacon-Wrapped Stuffed Peppadew Peppers:
As I’ve told you, given the opportunity, I could make a meal of appetizers. How about you? One of my menu items would be these Bacon-Wrapped Stuffed Peppadew Peppers.
I hope you enjoy this new appetizer recipe for the holiday season. If you’re looking for other unique and tasty holiday appetizers, I’ve put together a fantastic list for you here. It’s full of my faves, such as a Christmas tree-shaped cheeseball and the veggie dip recipe I make every chance I get!
I was also inspired to create these Bacon-Wrapped Stuffed Peppadew Peppers because they are similar to a bacon-wrapped pepper I made in the past. Do you remember my Bacon-Wrapped Cream Cheese Stuffed Jalapeños? I included a special/secret ingredient in the cream cheese of that recipe.
Even if you haven’t tried that recipe, I think you are going to love this one. Sweet peppers, cream cheese, AND bacon. Could it get any better than that? Let me walk you through some of the details.
First, you might be wondering …
What are Peppadew Peppers?
Peppadew Peppers is a brand name for red, cherry tomato-sized Juanita peppers. This type of pepper is often made by companies that produce pickles. Pickling helps to preserve the sweet flavor and crisp texture of the peppers. (You want the peppers you use in this recipe to have both qualities.)
Most of the varieties I’ve seen (and purchased) have little to no heat. However, you’ll want to pay attention to the labels/signage to make sure you’re getting the heat level you prefer.
I usually purchase the peppadews that are available on the olive bar in my local grocery store. However, a jarred variety works well in this recipe.
I like to serve peppadew peppers on cheese and antipasto platters. They are perfect for this type of snacking. They are delicious on their own, but even better stuffed with cream cheese and wrapped with bacon.
How to Make Bacon-Wrapped Stuffed Peppadew Peppers
Now that you know what Peppadew Peppers are, let me show you how to make this appetizer. (Full recipe details are available in the printable recipe card below.)
Precook the bacon to give it a head start in the cooking process. I like doing this in the oven. Start by adding a cooling rack to a foil-lined baking sheet. (This makes clean-up much easier!)
Cut the bacon in half; then place it on the cooling rack in a single layer. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown a bit. Remove from the oven, transfer to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corner) and pipe the cheese into each of the peppers.
Then, wrap each pepper with a piece of bacon and secure it with a toothpick. (Note: Soak the toothpicks in a small bowl of water for about 20 minutes to prevent them from burning in the oven.)
Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Put them in the oven and cook for 14-16 minutes or until the bacon is crisp.
That’s it! You’re ready to enjoy these delicious Bacon Wrapped Stuffed Peppadew Peppers.
The sweet pepper pairs perfectly with the smooth cream cheese and crispy bacon. It’s a bite-sized party for your mouth!
I think these would make a delicious holiday appetizer, but you can serve them any time of the year. Enjoy!
Want more bacon-inspired appetizer recipes? Try these:
- Cranberry Bacon-Wrapped Water Chestnuts
- Cheddar Bacon Cheeseball
- Beer Cheese Dip with Bacon
- Cheddar Bacon Ranch Tortilla Pinwheels
- Cranberry Bacon and Walnut Cheeseball
- BLT Dip
Bacon-Wrapped Stuffed Peppadew Peppers Recipe:
- 24 peppadew peppers (Drained upside down on a paper towel.)
- 12 slices bacon cut in half (not thick cut)
- 8 ounces cream cheese
Begin by preheating the oven to 350 degrees Then, soak 24 toothpicks in a small bowl of water for about 20 minutes.
Precook the bacon by placing it in a single layer on a cooling rack in a foil-lined baking sheet. Bake for about 20 minutes or until the fat starts to render and the bacon starts to brown. Remove from oven, transfer the bacon to a paper towel-lined plate, and allow too cool. (Set the baking tray aside.)
Add the softened cream cheese to a piping bag (or put it in a plastic bag and cut off the corneand pipe the cheese into each of the peppers.
Then wrap each pepper with a piece of bacon and secure with a toothpick.
Place the bacon-wrapped peppers back on the baking sheet you used to cook the bacon. Place these into the oven and cook for 14-16 minutes or until the bacon is crisp.