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. Slideshow: More Make-Ahead Hors d’Oeuvres 

Colby Garrelts
May 2013

Gallery

© Lucas Allen

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.