Forewarning, you’ll want to make enough to pig out on these Bacon-Wrapped Greek Peppers stuffed with seasoned pork tenderloin strips and baked (or grilled) to crispy perfection. Seriously though, these are just too delicious and these bacon-wrapped peppers are only 3 ingredients!
Having the perfect finger food or appetizer is a great way to win over your guest. Believe me, you’ll be making these stuffed pepper bites again and again.
I will say, deseeding the peppers can be a bit tedious, but once they are ready it’s a breeze to bring these little pork filled pepper wraps together.
Summer brings cookouts and the opportunity to serve a variety of different dishes. So, something wrapped in bacon is obviously on the menu. Greek peppers, or pepperoncini, have the perfect tang and very little heat making them enjoyable to those who are a fan of spice.
For these Greeks peppers, I fill them will pan-seared pork.
Can you use something other than pork to fill these peppers?
Absolutely! We’ve tried them a few different ways. If we make pulled pork, we’ll reserve some of the shredded pork for the peppers. Chicken is also a great choice.
But really, don’t stop there. We’ve added cheddar, cream cheese, and even black beans! Wow, the options are there to switch this recipe up multiple times.
My favorite dip for these pork-filled peppers wrapped in bacon is super simple and a creamy, cool flavor against the richness of the peppers. It’s just a combination of sour cream and ranch. Yup, that’s it. Bleu cheese crumbles are also a great addition.
Grab these Picnic recipe ideas
- Ham and Cream Cheese Wontons
- Southern Macaroni Salad
- Oh, So Easy Taco Dip
- Spring Stewed Squash and Tomatoes
How to make bacon-wrapped peppers?
- Start by prepping your peppers. Remove from jar and slice off the top of the pepper and remove the seeds. I found the easiest way to do this is to use the end of a spoon and scraping the seeds out. Reserve the juice remaining the jar and place peppers back in the juice while preparing pork.
- Season and pan-cook pork tenderloin. Slice into small pieces.
- Put a piece of pork into each pepper and wrap with 1/3 piece of a strip of bacon. If baking, simply place the bacon-wrapped pepper on a foil-lined baking sheet. If grilling, soak toothpicks and use them to secure the bacon on the pepper.
- Bake in a 350-degree oven for about 25 minutes or grill until bacon is cooked.
This is a nice substitute for the classic jalapeno poppers. It’s different, delicious, and still has bacon, so that’s a win! And you won’t be bringing the same dish as someone else, but you’ll still have a stand-out appetizer, nonetheless.
Our favorite thing is to prep these up the day before and take to the beach or park and grill them up.
I hope you enjoy these Bacon-wrapped Greek Peppers and get to try them at your next cookout! Let me know in the comments if you tried this recipe. Be sure to tag #ladleandgrain on facebook, instagram, and twitter!
Bacon-Wrapped Greek PeppersCourse: All Recipes, Appetizers, SnacksCuisine: American, SouthernDifficulty: Easy
Pig out on these Bacon Wrapped Greek Peppers stuffed with seasoned pork tenderloin strips and baked (or grilled) to crispy perfection.
1 jar Greek pepperoncini peppers, top sliced off and seeds removed
.75 – 1 lb pork chops or tenderloin, cooked and cut into small strips
1 package bacon
- Preheat oven to 350 degrees and line a large sheet pan with foil.
Heat large skillet with a tablespoon of oil. Season pork with salt and pepper, cook about 3 minutes each side. Remove from pan, cut into small pieces.
- Take a piece of pork and stuff into pepper, and repeat.
Once all peppers are stuffed wrap 1/3 piece of bacon per pepper.
- Place bacon-wrapped peppers on baking sheet. Bake for about 25 minutes or until bacon is done. Alternately, grill until bacon is done.