How To Cook Stuffed Chili Peppers In Bacon With Chicken, Cream Cheese And Tomatoes - Recipe

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Stuffed Chili Peppers In Bacon With Chicken, Cream Cheese And Tomatoes - Recipe

Learn how to cook "Stuffed chili peppers in bacon with chicken, cream cheese and tomatoes". Delicious recipe.

Required products :

  • 200 grams of minced chicken
  • 1 onion
  • 300 grams of bacon
  • 100 grams of cream cheese
  • 3 green chili peppers
  • 1 tomato
  • 100 milliliters of soy sauce

Method of preparation :

Put a wooden grill board (linden or alder) in a bowl of water to cover the board completely. You stay for a minimum of one hour and the maximum stay should be 12 hours.

Cut and lightly fry the onion in a pan, add the minced chicken, add salt, add ground black pepper and cook for 10 minutes. If desired, you can add chopped green spices, garlic or chili.

Heat a charcoal barbecue to a medium temperature (about 160-180 degrees, place your hand over the grill without touching it, of course; you should be able to hold it for about 10 seconds).

Meanwhile, marinate the bacon in the soy sauce for 10 minutes. Cut the chili peppers in half lengthwise and divide the minced meat in halves. Spread it with cream cheese and arrange pieces of tomato on it. Add salt.

 

Wrap each of the stuffed peppers with 1-2 strips of bacon.

 

Once the barbecue grill is heated to the required temperature, place the board on it face down for a minute or two until it starts to smoke (drying this way will not allow the board to bend too much during baking).

 

Then turn the board face up and arrange the peppers wrapped in bacon on it.

If you have a lid, place it over them. Bake until golden, about 15-20 minutes. In case you do not have a suitable lid, bake the peppers for 20-30 minutes, the board should smolder, but not on wood. It is a good idea to prepare a bottle of water nearby so that you can react immediately in the event of a fire.

 

Serve the finished dish hot with cold beer. As it cools, the peppers gradually lose their spiciness.

 

 

More on the topic:
  • Marinated hot peppers with rosemary and garlic in olive oil
  • Homemade chili sauce
  • Vegetarian snack (shug) with garlic and chili
  • Marinated spicy green olives with oregano and lemon

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