Ingredients with Measurements:
- 12 mini sweet peppers
- 6 slices of bacon
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 1/4 cup rum
- 1 tsp garlic powder
- 1 tsp ginger powder
- Toothpicks
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cut the bacon slices in half and set aside.
3. Cut the tops off the mini sweet peppers and remove the seeds and membranes.
4. In a small bowl, whisk together the soy sauce, brown sugar, pineapple juice, rum, garlic powder, and ginger powder.
5. Wrap each pepper with a half slice of bacon and secure with a toothpick.
6. Place the bacon-wrapped peppers on a baking sheet lined with aluminum foil.
7. Brush the soy sauce mixture over the bacon-wrapped peppers.
8. Bake for 20-25 minutes or until the bacon is crispy and the peppers are tender.
9. Remove from the oven and let cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 12 bacon-wrapped peppers.
Nutritional information:
- Calories: 85
- Fat: 5g
- Carbohydrates: 5g
- Protein: 4g
Substitutions for ingredients:
- You can use regular bacon instead of turkey bacon.
- You can use honey instead of brown sugar.
- You can use apple juice instead of pineapple juice.
Variations:
- You can add a slice of water chestnut or a small piece of chicken liver to each pepper before wrapping with bacon.
- You can use jalapeño peppers instead of mini sweet peppers for a spicier version.
Tips and tricks:
- Make sure to remove the seeds and membranes from the peppers to avoid a bitter taste.
- Soak the toothpicks in water for 10-15 minutes before using to prevent them from burning in the oven.
Storage instructions:
- Store any leftover bacon-wrapped peppers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the bacon-wrapped peppers on a baking sheet and bake in a preheated oven at 375°F for 5-10 minutes or until heated through.
Presentation ideas:
- Arrange the bacon-wrapped peppers on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions or sesame seeds
Pairings:
- These bacon-wrapped peppers go well with a cold beer or a fruity cocktail.
Suggested side dishes:
- Rice pilaf, roasted vegetables, or a green salad.
Troubleshooting advice:
- If the bacon is not crispy enough, you can broil the peppers for a few minutes at the end of the cooking time.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Cook the bacon-wrapped peppers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Rumaki is a popular appetizer that originated in the United States in the 1940s. It typically consists of water chestnuts and chicken livers wrapped in bacon and marinated in a soy sauce and ginger mixture.
Flavor profiles:
- These bacon-wrapped peppers have a sweet and savory flavor with a hint of rum and ginger.
Serving suggestions:
- Serve these bacon-wrapped peppers as an appetizer at a party or as a side dish for a family dinner.
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