Stuffed peppers with bacon

Name: Stuffed peppers with bacon
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

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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