Buffalo Bacon Poppers
I am currently obsessed with these Buffalo bacon wrapped red peppers. Full of protein and delish! I tend to repeat a few different meals each week. I’ll make it for dinner one night then have it for lunch the next day. Just makes it easier on dishes and time too. And I confess, I am bored of salads and that is how I get most of my veggies, so I’ve been searching for new recipes. This little baby has protein from the ricotta cheese and greek yogurt, a full veggie serving, the salty crunch from center cut bacon and a just a little mozzarella to keep it all “glued” together. Oh, and I’ve used up squash by stuffing them this way and one of my two kids (those who know me know which one) is eating these puppies up too!
- 1 Red Bell Pepper
- 1/2 cup Organic Ricotta Cheese
- 1/4 cup Organic Plain Greek Yogurt
- 2 Tbls Mozzarella or Sharp Cheddar cheese (*Optional)
- 2 slices Center Cut Uncured Bacon or Uncured Turkey Bacon
- -Optional-Franks Red Sauce
Quarter a red bell pepper. Mix 1/2 cup ricotta and 1/4 cup plain greek yogurt with 1/4 c cheese. Stuff each quarter with cheese. (I added a well known wing sauce to my cheese mix for buffalo flavor) Cut bacon in 1/2 and wrap each bell pepper. Cook at 350 degrees for 30 min. Then broil until desired crispness of bacon.
1.5 Red, 1 Green, 1 Blue (*Optional)