Bacon Wrapped Strawberry Stuffed Jalapenos

We often think of strawberries for strawberry shortcake, but try this twist of bacon wrapped strawberry stuffed jalapenos for the perfect summer appetizer!

This recipe is not our own. I kind of want to take the credit but I can’t. I am super excited and hope you leave lots and lots of comments because you have an opportunity to make our daughter’s day/week/maybe even month! We were chatting with Driscoll’s about a savory twist on strawberries for summer and of course we were throwing out a ton of ideas, a grilled flatbread with veggies, strawberry ketchup on a burger, and on and on.

“Hey, what about taking peppers and stuffing them with cheese and strawberries and maybe some bacon!”

ACK! Where did you even come from? Our daughter had suddenly piped in with her own idea. How do kids do that? We often are chatting or doing whatever when suddenly  a little one is standing right next to us.

You guys, especially at night. What the heck?! It’s so creepy to be sound asleep and then you kind of start to wake up because you can feel someone watching you and BAM! There she is, quietly standing right next to our bed. Stop it!! Make some noise, child! Don’t be so creepy!

Anyway, she suddenly pipes in and we can’t help but think it’s the best idea yet so that night we make the peppers and oh my goodness the girl is after our job! They turned out amazing! The peppers have a great kick but it’s all settled down with salty bacon, cool queso fresco and those juicy strawberries that get all roasted and amazing. The berries mellow out and aren’t this random pop of sweet but instead bring on a little bit of all the flavors changing them into something amazing.

Make. These. Peppers. Go ahead, think up a way to take those gorgeous Driscoll’s strawberries and turn them into something amazing. And if you could, leave a little comment that we can let her read because we really want her to feel so special for creating her first recipe idea that’s such a huge hit.

I am so excited that I get to write on Mom and Dad’s blog. I love cooking with my family but it felt super cool to create something on my own. I kind of want to do one of those cooking challenges for kids that Mom let us watch on Food Network.

Anyway, Mom always says that I should make things with a few different flavors like sweet and spicy or crunchy and creamy. I thought the sweet strawberries might make the jalapenos a little less spicy but I guess that isn’t really what happens. Instead they just made the peppers more flavorful and the strawberries became all soft and the flavor was stronger. I don’t know why that happens but now I want to try a grilled strawberry recipe!

For more strawberry recipes head to Driscoll’s and don’t miss your chance to enter a sweepstakes right HERE!!

Are Strawberries Healthy?

Strawberries are an excellent source of vitamin C and K.

They also have a good amount of fibre, folic acid, manganese and potassium.

How Long Will Jalapenos Keep?

Jalapenos will keep for 2-3 days at room temperature.

Store in the refrigerator for up to one week.

Do You Have to Remove the Seeds From Jalapenos?

It is up to you.

Generally the seeds hold most of the heat in a small pepper.

So, removing the seeds can be a way to adjust the heat level.

Bacon Wrapped Strawberry Stuffed Jalapenos

Yield: 6

Bacon Wrapped Strawberry Stuffed Jalapenos

Total Time: 30

Prep Time: 10

Cook Time: 20

We often think of strawberries for strawberry shortcake, but try this twist of bacon wrapped strawberry stuffed jalapenos for the perfect summer appetizer!

Print Recipe

Ingredients:

• 6 Large Jalapenos
• 1 Cup Queso Fresco
• 3/4 Cup Driscoll’s Strawberries, chopped
• Pepper
• 6 Slices Bacon (we prefer applewood smoked for this dish)

Directions:

1. Heat the oven to 400 degrees.
2. Line a cookie sheet with foil.
3. On a cutting board, slice the jalapenos open from the top to the tip, being mindful not to cut through the other side. It should just be a slit to allow stuffing. If the pepper is especially stiff you can cut and I shape, a cut left to right just under the top, a slit from top to bottom and another left to right slit at the bottom like the capital letter I.
4. Gently remove the seeds and ribs.
5. In a bowl, toss the queso fresco and strawberries with a couple of cracks of fresh black pepper.
6. Wrap each pepper with bacon and place on the baking sheet.
7. Bake, turning once halfway through for 20 minutes or until bacon is crisp.
8. You can also grill them until the bacon is crisp.

Nutrition Information

Yield: 6, Serving Size: 1

• Amount Per Serving:
• Calories: 72 Calories
• Total Fat: 5g
• Cholesterol: 14mg
• Carbohydrates: 3.2g
• Fiber: 0.9g
• Sugar: 2.1g
• Protein: 4g

All images and text ©Carrian Cheney for Oh Sweet Basil.

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