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Additional InfoNational Institute on Alcohol Abuse and Alcoholism (NIAAA)5635 Fishers LaneMSC 9304Bethesda, MD 20892-9304E-mail: niaaaweb-r@exchange.nih.govhttp://www.niaaa.nih.gov/ National Clearinghouse for Alcohol and Drug Information (NCADI)11420 Rockville PikeRockville, MD 20852Phone: 301-770-5800Toll-Free: 1-800-729-6686Fax: 301-468-7394TTY: 1-800-487-4889http://ncadi.samhsa.gov/ Alcoholics Anonymous World Services Grand Central StationP.O. Box 459 New York, NY 10163 http://www.alcoholicsanonymous.net/ Al-Anon/AlateenAl-Anon Family Group Headquarters, Inc.1600 Corporate Landing Parkway Virginia Beach, VA 23454-5617Phone: 757-563-1600Toll-Free: 1-888-425-2666 Fax: 757-563-1655E-mail: wso@al-anon.orghttp://www.al-anon.alateen.org/ Date Last Reviewed: 2007-05-03T00:00:00-06:00 Date Last Modified: 2008-08-14T00:00:00-06:00
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From Health A-Z, Harvard Health Publications. Copyright 2007 by the President and Fellows of Harvard College. All rights reserved. Written permission is required to reproduce, in any manner, in whole or in part, the material contained herein. To make a reprint request, contact Harvard Health Publications. Used with permission of StayWell.
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Cheese. Bacon. Tomatoes. Yum!
Chef Meg finds a slightly more sophisticated version of the hot pepper poppers found on appetizer menus everywhere. Her version uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. She grills them to add another layer of flavor to the dish.
Serve these as an appetizer or unexpected side dish at your next barbecue!
Chef Meg uses panko, or Japanese breadcrumbs in this recipe. You can substitute whatever breadcrumbs you have on hand.
Full Recipe
