It’s the first day of fall y’all! Time to bust out the slow cooker and start making some new fall recipe favorites!
I’ve been wanting to make a new stuffed pepper recipe for a while now, and last week, it finally happened!
I decided to make Stuffed Pepper Enchiladas, subbing tortillas for roasted poblano peppers. This is a great way to make enchiladas gluten-free and healthier!
Nothing beats meat wrapped in meat. And the official hot dog of Los Angeles is no exception to the rule! Street cart vendors can be found outside of office buildings by day and outside of bars by night lining up their carts of pork wrapped pork topped with grilled peppers and onions and ready to be taken down by the citizens of Los Angeles! With the help of the LLB you can now make these delectable dogs in the comfort of your home from anywhere in world!
Ingredients (makes 2 hot dogs)
- 2 beef or pork franks
- 2 slices bacon
- 1/2 tbsp olive oil
- 1/2 red onion (sliced)
- 1/2 red bell pepper (sliced)
- 1/2 green bell pepper (sliced)
- 1 jalapeño (sliced)
- 2 hot dog buns
Start by wrapping each dog tightly with a slice of bacon.
Place the dogs over medium heat on the grill.
While the dogs are grillin’ cook the peppers and onions.
Add olive oil to a large skillet, add the sliced vegetables and cook over medium heat 5-7 minutes or until tender.
(If cooking these dogs up at an actual camp out, you can cook the veggies in a cast iron skillet placed directly on the grill with the dogs!)
When the dogs are almost finished grilling add the buns to the grill to give them a light toast.
Remove from the grill and place the dogs in the buns.
Next, top with the delicious and colorful grilled veggies!
Now that’s one sophisticated (and flavorful) hot dog!
Click here for printer-friendly version: Bacon Wrapped Hot Dogs