Here’s a twist on the jalapeno popper, a sweet mini pepper stuffed with goat and highly aromatic (and flavorful) Tallegio cheese, wrapped in bacon and doused in Sriracha sauce with brown sugar. Fantastic with cocktails!
Work in Progress: Stinky Bacon Sriracha Wrapped Sweet Peppers
8-10 mini sweet bell peppers
4 oz soft goat cheese (or cream cheese)
3 oz Tallegio cheese (or use brie or another soft rind cheese)
8-10 pieces of bacon
1/4 cup Sriracha sauce
1/4 cup of Demerara or brown sugar
Preheat oven to 425 F. (next time I will try them at 375 F, hence this is why this recipe is a Work in Progress.)
Cut off the tops of the mini peppers and with a small knife cut around the inside to remove the white membrane and remove the seeds. Tap out the seeds and stuff with the Tallegio then finish off with the goat cheese. Wrap peppers with bacon. No need for a toothpick but you can use one if you want to.
On a plate or plastic cutting mat make a puddle of Sriracha sauce and also a pile of the Demerara sugar. Coat each bacon wrapped pepper in the hot sauce and then the sugar and place on a baking sheet with a broiling rack (or crunched up tin foil).
Bake approximately 15 minutes until the bacon is cooked. Let cool and enjoy!
Serves 2-4 Double or triple as desired