By Sara Robinson December, 2024
Servings: | Prep Time: | Total Time: | ||
11 | 25 min | 60 min |
This recipe for Cheese-Stuffed Bacon-Wrapped Cubanelle and Carmen Peppers came to life when my boys and I decided to check out our local Pike Nursery store back in April, right as spring was starting to show its beautiful colors. The flowers were waking up from their long sleep, and the cheerful sounds of birds chirping filled the air, welcoming the new season.
Growing up in Venezuela, I was only familiar with bell and sweet peppers, which we often used in our beloved Sofrito. So, it was a fun surprise to discover a variety of other peppers!
That day, we brought home four baby plants—two spicy ones, a Jalapeño and a Chili, as well as a Cubanelle and a Carmen. We took great care of them, giving them good soil, plenty of sunlight, water, and organic fertilizer. They rewarded us with the most delicious, sweet, and beautiful peppers we had ever grown! We were so thrilled that we saved some seeds and brought the remaining plants inside, hoping they’ll come back next year!
I can’t wait to share this easy yet delightful appetizer recipe featuring Cubanelles and Carmens. The combination of sweet red peppers, ooey-gooey cheese, and crispy bacon is sure to impress your guests. And if you can’t find Carmen or Cubanelle peppers at your local store, don’t worry—red mini sweet peppers work just as well!
A little background on the peppers: Cubanelle peppers are grown in Central and South America and are a key ingredient in Sofrito, especially in Puerto Rico, Cuba, and the Dominican Republic. In contrast, Carmen peppers originate from Europe and are considered Italian sweet peppers.
Ingredients
- Marinated fresh mozzarella balls or cream cheese
- Cubanelle and Carmen ripe red peppers, or any sweet peppers
- Bacon
If you cannot find marinated fresh mozzarella balls, you can make your own by combining 1 small grated garlic clove, two tablespoons of olive oil, and one teaspoon of Italian seasoning. Let the cheese marinate in this mixture for a few minutes.
If you prefer to use cream cheese, drizzle some of the marinating oil over the peppers. The goal is to create contrast with the sweetness of the peppers.
I wrapped the peppers in thick-cut bacon, but regular-cut bacon also works well and will get crispy faster.
Directions
1.- Preheat the oven to 400°F (200°C). Wash and dry the peppers. Remove the stems from the peppers, then cut them in half lengthwise and take out the inner ribs and seeds, keeping the two halves together.
3.- Line an aluminum baking sheet with parchment paper. Place a few mozzarella balls inside each pepper or spread a generous amount of cream cheese.
5.- Wrap each pepper individually with bacon, ensuring the end of the bacon strip is tucked behind the pepper to secure it.
6.- Arrange the wrapped peppers on the baking sheet, leaving some space between each one.
7.- If desired, drizzle a small amount of marinating oil over each pepper. This step is optional, as the bacon will provide plenty of fat during roasting.
8.- Bake for about 20-25 minutes, or until the bacon is crispy and the cheese starts melting. Check frequently to avoid burning. Enjoy!
Looks delicious!!