Stuffed peppers with bacon

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Poivrons farcis au bacon | Recette | F. Ménard
Bacon tranché 250g
Poivrons farcis au bacon | Recette | F. Ménard
Bacon tranché 250g
Poivrons farcis au bacon | Recette | F. Ménard

Ingredients

  • 4 orange or red peppers
  • Cheddar cheese, grated
  • 1 package of bacon
  • Bagged spinach
  • 1 pinch of paprika
  • 1 pinch of ground black pepper
  • 1 zucchini, diced
  • 1 carrot, diced
  • 1 butternut squash, diced
  • 1 leek, diced
  • Soy sauce
  • Honey

Preparation

Cut the top of the peppers and empty them. Reserve for later. Cut the vegetables into cubes and put them in a bowl with the spinach, rinsed and drained.

In a bowl, mix 1 to 2 cups of honey, heated in the microwave. Mix with 3 tablespoons of soy sauce, paprika, ground pepper and leek. Mix everything well and keep for later.

In a pan, lightly cook the bacon and cut it in 3;

Mix the bacon with the vegetables and pour the mixture of honey and soy sauce. Mix well again.

Fill each pepper with this mixture and cover with cheddar cheese;

Put the peppers in a muffin pan with a little water at the bottom of each hole;

Bake at 350 °F until pepper is softened, then broil for 5 minutes to brown the cheese on top.

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