Stuffed Jalapeños in a Bacon Blanket
You are sure to be the hit of any cocktail party if you arrive with these spicy little snacks! After all, who could resist something wrapped in bacon? These jalapeño poppers are super spicy, savory, and satisfying. The mixed, sautéed veggies are a delicious, no carbohydrate stuffing option that balance the heat of the fiery jalapeño to make this dish perfect for spice-lovers of varying degrees.
Yields 1 dozen
2 tablespoons olive oil
1 small onion, finely chopped
1 head cauliflower, grated (not including stems)
1 teaspoon minced garlic
1 (8-ounce) container mushrooms, chopped
Pinch salt and pepper
12 jalapeños (stems cut off and seeded; they should be hollow)
12 slices nitrate-free bacon
- Preheat the oven to 375°F and line a baking sheet with foil. Add olive oil to a medium sauté pan over medium-high heat. Once heated, add onion and cook for about 5 minutes, or until translucent. Add cauliflower, garlic, and mushrooms, and season with salt and pepper. Continue sautéing for another 5 minutes, stirring occasionally, and then remove from heat.
- Spoon the sautéed vegetable mixture into each hollow jalapeño pepper to the top. Wrap each pepper with a slice of bacon and seal with a toothpick. Bake the peppers for about 30 minutes, or until the bacon starts to crisp.
