I need to step my game up. I feel like every time I make a post, it has to do with either the full moon or new moon…. which means I am not posting all that much. I don’t know why I’m so busy, but I do know that it’s from running around like crazy.
So one thing I’m going to start doing more of this year is Reiki. I’m definitely going to do a whole post on the practice, benefits and effects of it, but for now, my priority is to get a plan together for continuing to practice. Stay tuned for more of that if that interests you.
Onto more of the GOOD STUFF…. I have a lot of recipes I’ve been saving and just haven’t gotten around to posting because I like to put up what I think people are most interested in seeing. There are definitely times where a recipe idea jumps out at me and I have to make it and post it, and let me tell you… this is definitely one of those times. These things came out just as good as I hoped they would, which is excellent — I love bacon. If you have a party coming up, these are perfect for the guacamole lovers in your life. I’m not even kidding when I say you should probably make a double batch though, because you won’t want to give any away.
Bacon-Wrapped Pepper Bites with Guacamole (Paleo!)
prep time: 20 min
cook time: 20 min
- 1 lb nitrate-free bacon, kept chilled until use (I recommend Butcher Box, or Wellshire!)
- 1 large bag of mini sweet peppers – yields about 18-24 peppers
- handful of toothpicks, soaked in water for 15-20 minutes
- 2 large ripe avocados
- 1 tbsp red onion, finely chopped
- 1 roma or vine tomato, finely chopped (this part is important!)
- 2 heaping tbsp chopped fresh cilantro
- juice from 1/2 lime (or more, to taste)
- salt and pepper, to taste
- Ziploc bag or pastry bag, for filling peppers
- Preheat oven to 375 degrees F. Cover a baking sheet with foil.
- Cut the top off of each pepper, discarding the stem, seeds and ribs from the inside. Make sure the pepper is cut so that it can stand on its own, flat side down, when placed on the baking sheet.
- Starting from the uncut side, carefully wrap each pepper with bacon completely. Depending on the size of the pepper, you may want to start with a half-slice of bacon. If you happen to do multiple layers, it’s alright too – the bacon will still crisp because it isn’t lying flat on the baking sheet.
- Once wrapped, secure the bacon to the pepper by poking the toothpick across the pepper, near the flat side. This will keep the bacon from unwrapping as it cooks.
- Place your bacon wrapped peppers in the oven, spaced apart evenly, and bake until the bacon is thoroughly browned, about 20-25 minutes.
- Meanwhile, as your peppers cook, prep your guacamole. In a medium sized mixing bowl, gently mash your avocado thoroughly, ensuring there are minimal chunks left. You don’t want to beat it too hard though, as it will start to become runny.
- Next, add your onion, tomato, cilantro, lime and seasoning. Mix thoroughly, adjusting salt and pepper to taste.
- Once peppers are done, remove from heat and set aside, leaving toothpicks in place until partially cooled. Once cooled, add your guacamole mixture to your bag. If using a Ziploc bag, place guac into the bag before cutting a small part (about 1/2 in across) of the corner off your bag. If you don’t cut enough, you can always cut more off.
- Squeeze your guacamole into your peppers until just filled. Arrange on a plate, and enjoy!