Did you know August 31 is International Bacon Day? It took me by (PLEASANT) surprise! To all of my vegetarian and/or non bacon-loving followers, thanks for allowing me to indulge! I came home on Saturday (August 31) afternoon to find a bowl of jalapenos on the counter, the last of our container crop this year. I had a little of the cream cheese filling left for some of them (to make more poppers [previous post],) but not enough for all of them. What to do????
As I pondered what to do with the rest of the jalapenos, Mike asked if I knew it was International Bacon Day. That triggered some bacon wrapped jalapenos stuffed with leftover Spinach-Quinoa [previous post.] (I had added some chopped sun-dried tomatoes to this batch of Spinach-Quinoa for a little something extra.) And there you have it!
Carefully cut the end off each jalapeno. With a sharp pairing knife, hollow out the inside of each pepper. Stuff with quinoa mixture, wrap an entire piece of bacon around all sides, place on a foil-lined baking sheet, bake in a 375-400F oven until crispy and caramelized. (25-30 minutes ???) As the bacon cooks, it seals itself around the pepper. You’ll know when they’re ready. Let them rest for a few minutes – then enjoy! Mmmm….. BACON!