Bacon Wrapped Stuffed Jalapeños
Serving Size: 2
Makes: 10-14 peppers
Submitted by: Whole Fork
1 (5 oz.) Can of Safe Catch tuna
3 Green onions, finely chopped
1/3 – 1/2 Red bell pepper, finely chopped
3-4 TBSP Paleo mayo
5-7 Jalapeño peppers
5-7 Strips of bacon
- Salt and pepper
Stir together the tuna, onion, bell pepper and mayo. Season with salt and pepper to taste.
Cut peppers in half lengthwise and clean out all of the white insides and seeds.
Stuff each pepper with the tuna mixture. After, wrap each pepper with a strip of bacon. Smaller peppers might only need 1/2 a strip of bacon.
Warm a frying pan over medium heat. Arrange the peppers on the pan so the ends of the bacon are pointing down and will stay closed while cooking. You can secure the bacon with toothpicks if necessary.
Turn the peppers over so the bacon cooks evenly on every side. Once cooked, remove the peppers and allow to cool on several paper towels to drain excess oil. Serve warm.