Ingredients
10
- 20 jalapeño peppers
- 20 slices bacon
- 250 g cream cheese
- 50 g Bresc Parrillada aio e lemone
- A few drops honey
Used bresc products
Ingredients
Preparation method
Cut the peppers lengthways in half and remove the seeds. Mix the cream cheese with the parrillada Aio e lemone. Fill the peppers with the cream cheese and wrap them in the slices of bacon. Drizzle a little honey on the peppers and bake them for about 15 minutes at 180 °C. Take the peppers out of the oven and drizzle a little more honey on them. Allow to cool a little before serving.
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