Bacon-Wrapped Poblano Peppers
Source of Recipe
From "In the Kitchen with David" by David Venable
"Here's a dish that unquestionably proves my theory that everything is better with bacon. Wrapping poblano peppers with bacon makes all the flavors here really pop and gives the peppers a little crunchy, smoky something extra. Serve this as a side dish with barbecued ribs or grilled sausage."
List of Ingredients
◦ 4 large poblano peppers
◦ 2 tablespoons unsalted butter
◦ ½ medium onion, thinly sliced
◦ 1 8-ounce package cream cheese, at room temperature
◦ 4 scallions, chopped
◦ 1 teaspoon chopped fresh thyme
◦ 1 teaspoon ground cinnamon
◦ ½ teaspoon sugar
◦ ¼ teaspoon kosher salt
◦ ⅛ teaspoon freshly ground black pepper
◦ 8 bacon slices
Preheat the oven to 425° F. Cut ¼ inch off the tops of the peppers, keeping the tops and stems to create little "hats." Using a spoon, scrape out the seeds from inside the peppers and their tops and discard the seeds.
Melt the butter in a skillet over medium heat. Add the onion and cook until lightly browned, 8 to 10 minutes. Combine the cooked onion, cream cheese, scallions, thyme, cinnamon, sugar, salt, and black pepper in a food processor. Blend until smooth.
Stuff each pepper with the filling and put the tops back on. Wrap each pepper with two bacon slices, using toothpicks to secure the bacon, if necessary. Arrange the peppers on a wire rack over a shallow baking pan so that the bacon fat drips into the bottom of the pan. Putting the peppers at a 45-degree angle helps to keep the filling inside the peppers. (Crumpled aluminum foil works well.) Bake until the peppers are tender and the cheese is melted, about 30 minutes. Serve hot.
Makes 4 servings