Stuffed Jalapeños with homemade ricotta cheese and bacon
Author Becky's Mindful Kitchen
1packagebacon, cooked, chopped
salt to taste
1THarvest smoked chaabani olive oil
~8jalapeños, halved and seeded, the amount of peppers may vary
maple syrup to drizzle on top or Harvest maple balsamic reduction
Preheat oven to 400. Heat milk until just about simmering. Stir in vinegar until curds separate from the whey and turn off heat. Let sit for 5 minutes and then drain in a fine mesh colander. Transfer to a bowl and mix in paprika, garlic, olive oil and salt to taste. Mix in chopped, cooked bacon. Fill the halved peppers with cheese mixture, drizzle with syrup and bake until cheese melts and peppers are tender, only about 10-15 minutes.