Welcome the new recipe category, Appetizers!
Do you miss jalapeno poppers? Can’t tolerate jalapeno peppers and/or don’t do dairy? I imagine many folks coming to GAPS with serious digestive woes cannot eat hot peppers and they may have never tasted one of these gastronomical delights. I don’t tolerate cheese, even though certain kinds are GAPS legal and I miss being able to have jalapeno poppers on occasion.
When I was given a bag of mini bell peppers, I decided to try making dairy-free poppers sans the spicy peppers. These are so juicy and delicious, my mouth waters just sharing the recipe with you.
Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
- 8 mini bell peppers
- 8 slices of thick bacon
- 6 ounces (3/4 cup) 80% lean hamburger
- 1 Tablespoon onion, diced fine
- 1 egg yolk
- finely diced bell pepper (removed from around the stem)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper [affiliate link]
- 2 Tablespoons almond flour (or finely ground almonds [affiliate link])
- 16 wooden toothpicks
Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. As you can see in the photo below I’ve cut around the stems. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
Mix all ingredients together in a small bowl.
Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
Place on a cookie sheet with a rack.
Preheat oven to 375°F.
Place cookie sheet on the center rack of your oven.
Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
For optimum enjoyment and flavor, allow to cool until they are just warm to the touch. Eat as you would an ice cream cone, biting into the top first.
- Bacon Wrapped Meatloaf Stuffed Mini Bell Peppers
- 8 mini bell peppers (preferably elongated and thin like jalapeno peppers)
- 8 slices of thick bacon
- 6 ounces (3/4 cup) 80% lean hamburger
- 1 Tablespoon onion, diced fine
- 1 egg yolk
- finely diced bell pepper (removed from around the stems)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 Tablespoons almond flour [affiliate link] (or finely ground almonds)
- 16 wooden toothpicks
- Slice across the top of the bell pepper, removing the top and stem. Reserve the top as you will need it next. Remove the core and seeds.
- The tops should have a small ring of bell pepper. Remove this ring from the stem and cut into finely diced pieces of bell pepper. You should be able to harvest about 2 Tablespoons of bell pepper from the rings.
- Mix all ingredients together in a small bowl.
- Stuff each pepper carefully, being sure to press the meat all the way down to the bottom. Do not to stuff them too hard as you can accidentally split the pepper.
- Wrap each pepper with a full slice of bacon. Use wooden toothpicks to secure each end of the bacon.
- Place on a cookie sheet with a rack.
- Preheat oven to 375°F.
- Place cookie sheet on the center rack of your oven.
- Bake 20-25 minutes. At that time, if the bacon is not done to your liking, leave the cookie sheet where it is on the center rack and turn on the broiler.
- Check in 1 minute intervals until the bacon is browned appropriately. You might wish to set a timer to alert you to check frequently. When done on one side, turn to the other side using a pair of tongs.
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