BACON PEPPER RECIPES

Name: Bacon and Pepper Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1/2 lb sliced bacon, diced; 2 medium onions, halved and sliced; 2 garlic cloves, minced; 1 medium green pepper, julienned; 1 medium sweet red pepper, julienned; 1 (14 1/2 ounce) can stewed tomatoes; 1 lb linguine or 1 lb pasta, of your choice cooked and drained; 1 small jalapeno pepper, seeded and minced (optional)

BACON AND PEPPER PASTA RECIPE - FOOD.COM

Bacon and Pepper Pasta Recipe - Food.com image

From an older issue of Taste of Home magazine. You might add a Caesar salad, some toasted garlic french bread and a glass of chardonnay!

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 lb sliced bacon, diced
2 medium onions, halved and sliced
2 garlic cloves, minced
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 (14 1/2 ounce) can stewed tomatoes
1 lb linguine or 1 lb pasta, of your choice cooked and drained
1 small jalapeno pepper, seeded and minced (optional)

Steps:

In a large skillet, cook bacon until crisp.
Remove bacon with slotted spoon and set aside, reserving the drippings.
Saute onions and garlic in drippings for 3 minutes.
Add peppers, cook and stir for 3 minutes.
Stir in tomatoes and heat through.
Add bacon and mix well.
Serve over pasta.
Cooking time does not reflect time to cook pasta.

Nutrition Facts : Calories 750.7, FatContent 27.7, SaturatedFatContent 8.9, CholesterolContent 38.6, SodiumContent 727, CarbohydrateContent 101.6, FiberContent 6.7, SugarContent 11.2, ProteinContent 23.6

BLACK PEPPER BACON RECIPE - BACON TODAY

Black Pepper Bacon Recipe - Bacon today image

Cure and season your own bacon from pork belly

Provided by Bacon Today

Prep Time 14400 minutes

Cook Time 120 minutes

Number Of Ingredients 9

Ingredients

1/4 cup sea salt
1 cup dark brown sugar
2 tbsp freshly ground black pepper
1/2 tsp ground bay leaf
1 tsp granulated onion
1 tsp granulated garlic
1/2 tsp ground thyme
2 tsp Pink Curing Salt, or Prague Powder #1
3 to 4 lbs fresh pork belly

Steps:

Mix the salt, brown sugar, black pepper, bay leaf, onion, garlic, and thyme together and place in a large flat plastic container with a cover.
Taste and adjust the seasoning before you add the Pink Curing Salt.
Add the Pink Curing Salt and mix well.
Add the pork belly to the container and spread the cure mix over the entire pork belly, being sure to press the mix into all the cracks and crevices of the belly.
Cover and refrigerate for 10 days, turning the pork belly after 5 days.
After day 10, remove the pork from the container and rinse with cold water; removing as much of the cure mix as possible.
Discard the mix left in the container.
Pat the pork belly dry, place on a wire rack in a sheet pan, and refrigerate, uncovered, for 24 hours to form a pellicle, or sticky skin.
Preheat your grill or smoker to 300° F using a fire made of hickory wood and charcoal.
Smoke the cured pork belly for 1 1/2 hours per pound at 200° to 215° F, or until the internal temperature reaches 155° F.
Remove and let the bacon rest at room temperature for 30 minutes.
Refrigerate the bacon before slicing to make it easier to cut.
Fry the bacon slices in a hot cast-iron skillet over medium heat for 5 minutes on each side, or until crisp.

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BACON AND PEPPER PASTA RECIPE - FOOD.COM

From an older issue of Taste of Home magazine. You might add a Caesar salad, some toasted garlic french bread and a glass of chardonnay!
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 750.7 per serving

Cooking time does not reflect time to cook pasta.

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Calories 593 calories per serving

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