4.6 9

Bacon-Wrapped Cherry Peppers

These genius hors d'oeuvres from Colby Garrelts (an F&W Best New Chef 2005) call for just three ingredients. The recipe can be made ahead of time, so it's great for parties.

  • Total Time:
  • Servings: 4 to 6

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  • 6 jarred hot cherry peppers— halved through the stem, seeded, drained and patted dry
  • 1/3 cup cream cheese, softened
  • 12 thin bacon slices (6 ounces)


  1. Preheat the oven to 350°. Stuff each cherry pepper half with a heaping teaspoon of cream cheese and wrap with a slice of bacon; secure with a toothpick.
  2. Arrange the stuffed peppers in a large ovenproof skillet and cook over moderate heat, turning, until the bacon is browned, 12 to 15 minutes. Transfer the skillet to the oven and bake for about 5 minutes, until the bacon is crisp and the cream cheese is hot. Serve the stuffed cherry peppers warm.

Serve With

Mixologist Leo Robitschek's Black Dahlia cocktail.

Contributed By Photo © Lucas Allen Published May 2013

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