Bacon Wrapped Peppadew Pepper with Cream Cheese and Balsamic Reduction
Melinda | Missouri Girl
These sweet bacon wrapped peppedew peppers are stuffed with softened cream cheese and then drizzled with a homemade balsamic reduction sauce.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine American
- 24-30 peppadew peppers
- 4 oz cream cheese softened
- 1 package apple wood smoked bacon
- 1 cup balsamic vinegar (make about ½ cup balsamic reduction)
Assemble the peppedew peppers
Preheat the oven to 425 degrees.
Fill each peppadew pepper with approximately ½ teaspoon of softened cream cheese (more if you prefer).
Cut the bacon slices in half (into approximately 5 inch strips)
Wrap the bacon around the cream cheese stuffed peppadew pepper. Secure the bacon with a toothpick.
Line the bacon wrapped peppadews up on a baking pan (with sides to prevent the grease from running).
Bake at 425 degrees for 15 minutes, then flip each pepper over and bake for an additional 15 minutes or until the bacon is crispy and browned.
Make the balsamic reduction
While the peppers bake, add the balsamic vinegar to a small heavy sauce pan and bring to a simmer.
Simmer 12-15 minutes until it thickens and the liquid reduces by half.
The longer you simmer, the thicker the reduction will be. Caution: the balsamic vinegar can easily burn or become too thick so keep the simmer low and watch it carefully.
Drizzle the balsamic reduction over the peppadews and serve warm.
Keyword bacon wrapped peppadew peppers, balsamic reduction sauce, cream cheese stuffed peppers, peppadew peppers, stuffed peppadew peppers