This recipe was inspired by a photo I saw on T.V. It was a pepper stuffed with something, and in an instant I realized that wrapping it with bacon would make a stuffed pepper even better. Hell, everything is better with bacon. So, I figured I’d give the idea a try, and the following recipe is what I came up with. It was a smashing success to the people I first served it to, and it’s become a special request from them now. I love it, and it’s actually one of the easier recipes I have on my site.
Ingredients:
1 Poblano Pepper per person
4 oz steak per person (filet mignon, rib-eye, strip)
2 oz of sharp cheddar or jack cheese per person
3-4 strips of bacon per person
Diced red or white onion
¼ cup favorite steak marinade (recommend Tajin, Cholula, and Tabasco Green) enough to coat all steak
Steps:
1.Mix the marinade (Tajin, Cholula, and Tabasco Green) and set aside
2. Cut the steak (filet mignon, rib eye, or strip) into 4 oz portions and then put the pieces in the marinade
3. Let the meat marinade at room temp for a couple hours. You want the meat to completely come up to room temp
4. Roast 1 poblano pepper per person at 350 for about 8 mins to soften. If you have an air fryer, 8 mins on the toast setting works perfectly
5. Sear each 4 oz portion of steak per person until medium rare and let it rest for at least 10 mins.
6. Cube 2 oz of sharp cheddar cheese per person—about ½ inch cubes
7. Dice enough red or white onion to put about 2 tablespoons per pepper
8. When the pobalano peppers are cool slice along only one side of the pepper, ensuring that it can lay flat on its own and also retain liquid (melted cheese) like a cup
9. Carefully remove the seeds from the inside of the pepper
10. Cube the steak like you did the cheese, in about ½ inch cubes
11. Gently put 4 oz of steak into each pepper
12. Gently put 1-2 oz of cheese into each pepper
13. As a small amount of chopped red onion to each pepper
14. Wrap each pepper with 3-5 strips of thick cut bacon and place on greased pan
15. Make sure the seams remain pointing up
16. Preheat your oven to 425 degrees
17. Place peppers in oven and cook for 40+ minutes or until the bacon appears browned and cooked to your taste. More peppers mean more time, and you can increase or decrease the time to get the bacon where you want it
NOTE: I made an aluminum foil tent to put over the peppers so that the bacon grease doesn’t spray all over the oven
18. When the peppers are done or nearly so, you can remove the tent and get the bacon to brown a bit more
19. Plate them up and serve… be advised that they will be really hot, and they retain heat for quite a while.
20. That’s it, and once you taste it, I’m pretty sure you’ll love it. Try it at home and let me know what you think.
