Bacon Wrapped Stuffed Peppers

January 30, 2013 by Kenmore

Do you think everything tastes better with bacon? Then you are going to love this recipe! Perry Perkins shares his recipe for bacon wrapped stuffed peppers.


preparation time
25 mins

cook time




40 whole baby bell peppers - red, yellow, orange, evenly sized

20 slices thin sliced premium apple-smoked bacon

2 pounds raw ground Spanish chorizo (not Mexican)

2 pounds hot Italian sausages

2 sweet onion diced

2 tablespoons Tabasco's Buffalo sauce

4 tablespoons seasoning rub

40 plain wood toothpicks

4 cup Sweet Baby Ray's BBQ Sauce

2 cup honey

1 pounds butter melted


Wash the bell peppers, slice off the stem ends, and core. Rinse again. (Leave 3-4 uncut, for demo purposes) Mix the rest of the ingredients, except the bacon, glaze, and bbq rub. Stuff each pepper, packing it firmly. Wrap each of the peppers with 1/2 slice of bacon, stretching it around the pepper moving toward the top. Pin with a toothpick. Sprinkle lightly with rub, and load into slider grill baskets. Fire up your grill and prepare for indirect cooking over medium-high heat. Add some pre- soaked fruit-wood chips if you want. Cook for 15-20 minutes, turning about halfway through. Move to direct heat to crisp the bacon. Meanwhile, mix the glaze ingredients and bring to a simmer, remove from heat and glaze each pepper, cook another 5 minutes. Flip, repeat, then cook another 5 minutes. Remove from heat and let rest 5 minutes before serving.


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