As far as I know, this is my own invention, a sort of king-hell mashup of stuffed peppers and Sonoran hot dogs, which are perhaps the finest thing ever invented by our friends south of the border.


  • Roughly 1/2 bag, mini-bell peppers. These have been popping up in stores for the last couple of years, they look like hot peppers but they’re some kind of weird genetically mutated pygmy bell peppers. They come in orange, red and yellow, in little bags. You’ll be using as many peppers as you have slices of bacon in your bacon package. In mine it came out to twelve, which required….
  • 1 1/2 cup canned diced mangoes. (No, not fresh whole mangoes. Just trust me, dogg.)
  • 1 cup Monterey Jack cheese.
  • 1 package, thin or medium thickness bacon. (Whatever kind of bacon floats your artisanal boat, there, hipster.)

Optional Garnishes

  • Sriracha
  • Sour cream
  • Your tears as you weep at how tasty it is


  • Roasting pan with rack
  • Spoon
  • Bowl
  • Small knife (serrated is fine)


  1. Preheat your over to 425°F.
  2. Drain the sweet nectar out of the canned mangoes into a separate container and set aside. (This is why you want the canned ones.) Pour the diced mangoes into a bowl with the cheese and mix them together. Kind of mash it up a bit — it doesn’t need to be pureed or anything, but you want to squish it up.
  3. Chop the tops off the peppers, where the stems are, so the top of the pepper is open. Use the knife to scrape out the seeds and the pale inside kind of flap things inside the peppers.
  4. Use your fingers to stuff the cheese/mango mix inside the peppers. Make sure they’re as full as you can. As you push the stuff in, it will squish even more.
  5. Wrap each pepper in a strip of bacon and place it on the rack in the roasting pan so that the end of the bacon strip is on the bottom, keeping the bacon wrapped securely around the pepper.wpid-img_20150125_193844.jpg
  6. Roast that shit in the oven for 50-60 minutes, until the bacon is fully cooked.
  7. Remove from oven and immediately drizzle mango nectar over the peppers. Don’t worry about using too much, it’ll drain into the bottom of the pan.
  8. Let cool for ten minutes or so before enjoying.


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