Bacon-Wrapped Gypsy Pepper Stuffed with Fontina Cheese

J – This is a little like breakfast-in-a-bite …

and way more. I suppose you could just add eggs, done in some delicious way. It would be a great breakfast. But, this dish goes beyond that. It’s breakfast. An appetizer. A first course. A cocktail yummy. Your choice.

Only problem is … you better make a lot. They go fast. Ours lasted about a minute, once they were plated and shot.

What happens when we see something in the store … or, even better, in the field … until we decide to make a new dish? That’s actually a really hard question.

Each of us reacts differently. Radically different dish? Classic reinterpretation? Asian opportunity? We don’t know until we share our impressions, Then, we decide and execute … fast.

Bacon-Wrapped Gypsy Pepper Stuffed with Fontina Cheese

Recipe type: Sides

Author: Luke

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 3 peppers

Ingredients

• 3 Gypsy peppers
• 3 oz Fontina cheese
• 6 strips of thinly sliced bacon

Instructions

1. Preheat a 375 degree oven on convection, if possible.
2. Cut a “T” shape slit into peppers. Remove seeds and ribs.
3. Place a 1oz strip of cheese into each pepper and close them.
4. Completely wrap each pepper in bacon strips. It will take 1 to 2 slices of bacon, depending on the size of the peppers. This is where thinly sliced bacon really helps. Use a toothpick to secure bacon onto peppers.
5. Place peppers in a hot skillet. Cook until bacon is seared on all sides.
6. Place in oven. Try to make sure the cut side of the pepper is facing up, so the cheese doesn’t run out of the peppers. Cook for about 5 minutes.
7. Place on platter.
8. Serve.
9. Enjoy!

3.1.08

Stand back! Christina’s early experiences shooting Luke’s cooking are a reminder. While that doesn’t happen now, the lesson is learned. This chef moves quickly.

Enjoy while you can!