Bell Pepper, Cheese, and Bacon – Oh My!
This super awesome guest post is brought to you by Jenny Baker; Mom, bad ass, figure competitor and GF2 Crew member.
That’s all you’ll need for the snack I’m about to share with you today. And while the simplicity of this recipe alone warrants a thousand shares on Facebook, I’m going to take it one step further:
One of the ingredients is bacon. That’s right. Fat, greasy bacon.
Everyone loves bacon. In the famous words of comedian Jim Gaffigan, “Even the frying of bacon sounds like applause.”
And while it’s true that bacon is like the caviar of pork, how, you wonder, can you possibly incorporate it into a macro-dependent diet?
Read on to find out.
Cheese and Bacon Stuffed Bell Pepper
- One Bell Pepper (Any color)
- One slice of bacon
- Two wedges of Laughing Cow Cheese (Any flavor; I am using Swiss Garlic and Herb)
Step One: Preheat your oven to 450 degrees.
Step Two: Slice your bell pepper into wedges. Make sure to remove any seeds. The size of your wedges is personal preference, but make sure they are large enough that they maintain some of the bell pepper’s curvature to act as a bowl for the cheese.
Step Three: Fill each wedge using the two servings of Laughing Cow Cheese. There should be enough cheese to have a thick layer on each bell pepper wedge.
Step Four: Now take your one slice of bacon and cut it into the same number of pieces as you have bell pepper wedges. For example, in the photo above I have five wedges, so I need to cut my bacon into five pieces. Because I wanted my bacon to fill the entire length of the wedge (so I have a bit of bacon in each amazing bite), I had to cut a couple of my slices in half length-wise. While it seems like that little amount of bacon would be considered torture to the magnitude that the Geneva Convention should intervene, the truth is that bacon is so flavorful that even a small amount will satisfy our primal bacon-loving appetites.
Step Five: Place each of the strips of bacon on top of the cheese in each wedge. Press down a little to make it stay put. Then place in a baking dish.
Step Six: Put in the oven and bake for 15-20 minutes.
Voila! A delicious snack (and surprisingly filling) with only 145 calories, 10g carbs, 6g fat, 8g of protein (this will vary depending on the size of your pepper and brand of your bacon).
If you prefer crispy bacon, you can cook it until it’s just a wee bit crisp and then place it on the peppers before putting in the oven. The remaining 15-20 minutes of baking time should crisp it the rest of the way.
You can also use turkey bacon if you are too close to maxing out your fat grams for the day, it’s just as tasty. I tried using turkey bacon bits, which turned out okay, but I feel like both the traditional and turkey bacon slices were more satisfying.