It seems like at every supermarket they sell miniature sweet bell peppers in red, orange and yellow and they’re so delicious to eat in many different ways. Usually I just saute them but I was in the mood for something more feisty. I picked up a bag of them at a farm stand on the way back home from my mom’s house, along with a pound of bacon from a fantastic place in Lockeford. I got to thinking that it might be a pleasant change from the spicy jalapeno stuffed peppers to use these sweet peppers instead.
When I got home I realized I did not have cream cheese but I did have goat cheese, and I found a wedge of Tallegio, a marvelously flavorful and stinky soft rind aged cheese. When I opened the fridge door my erstwhile bottle of Sriracha sauce fell out, again, and the idea for stinky bacon wrapped Sriracha sweet peppers was born!
I used about three ounces of Tallegio cut into small pinky-shaped pieces, and shoved those into the hollowed out peppers first, followed by a topping of goat cheese.
Each little pepper was wrapped in bacon, and then I prepared a cutting mat with a puddle of Sriracha sauce and mound of Demerera sugar.
Each fat little pepper got rolled in the hot sauce, and then rolled around in the crunchy sugar and placed on a little baking sheet covered with mushed up tinfoil to make an impromptu rack.
Because I’m still using the kneeling walker/scooter thing I can’t use the big oven, but my convection toaster oven is pretty fantastic, despite my not having all of the required equipment, like mini baking racks.
I baked them at 425 F for 15 minutes until the bacon was a crispy and bubbly and the sugar and Siriracha melded together for a savory sweet spicy coating.
My apartment smelled mercilessly of Tallegio and bacon and chilies, but I didn’t care, I was just waiting for them to cool down my enough that I could eat them.
While I waited for the peppers to cool I mounded a few of them on a little plate and mixed up a vodka Gibson. I was expecting a dear friend to come over but didn’t know exactly when she would arrive, and wouldn’t you know, the moment I sat down my doorbell rang. Perfect timing!
The heat from the Sriracha was exactly enough to make you want a sip of your cocktail, and the sweet pepper, cheesy baconiness was the perfect snack for a tipple when the sun pasts the yardarm. We knocked back the Gibsons and then made another batch and chatted about her travels while noshing on the peppers. Then we made pizza! It was a perfect Sunday evening.