5 strips of bacon, cut in half lengthwise and widthwise
10 sweet peppers, cut in half lengthwise
3–5 ounces of smoked salmon
pinch of salt
sprinkle of smoked paprika
Preheat oven to 350 degrees.
Cut bacon in half lengthwise and widthwise so you have 4 strips of bacon per 1 piece.
Cut sweet peppers in half, pull out the excess seeds.
How much salmon you use will be based on how big or small the peppers are. Take a small pieces of smoked salmon, roll in up, push it into the sweet pepper, then wrap a small piece of bacon around the sweet pepper. Try to tuck the sides of the bacon under the sweet pepper to keep it in place as you bake it.
Place all bacon wrapped peppers on a parchment paper lined baking sheet. Put in oven and bake for 15-20 minutes until bacon is crispy, but not burnt.