1 pound bacon
4 green bell peppers
1/4 cup butter
1 (8 ounce) package cream cheese, softened
1/4 cup confectioners' sugar
1/2 teaspoon salt
ground black pepper to taste
1 (8 ounce) package firm tofu, drained and sliced
1 teaspoon salt and pepper to taste
5 sprigs fresh mint leaves
Preheat oven to 450 degrees F (230 degrees C).
In a large bowl, combine bacon, green bell peppers, butter, cream cheese, and confectioners' sugar or salt and pepper.
Drain the bacon grease, reserving about 1/4 cup, and spread the reserved mixture over the peppers. Sprinkle the reserved bacon grease over the eggs.
In a small bowl, combine the reserved bacon grease with the reserved veggie oil and 1 teaspoon salt and 1/2 teaspoon pepper.
Cut tofu into bite-size pieces.
Spread the reserved bacon grease over the mushrooms, adding 1 teaspoon of the reserved cream cheese mixture to the top of the mushrooms. Sprinkle the reserved cream cheese mixture over the mushrooms.
Cut in the bacon and cream cheese mixture until the mixture resembles coarse crumbs. Pour the reserved bacon grease over the mushrooms and bacon, and pour over the top.
Bake in preheated oven for 30 to 40 minutes, until hot and bubbly.
While the bacon is still warm, add the reserved cream cheese mixture, 1 teaspoon salt and 1/2 teaspoon pepper and the reserved onion. When the cream cheese mixture starts to thicken, add the reserved bacon, salt and pepper. When the mixture starts to thicken, add some of the reserved peppers and cherry. Evenly distribute the sauce over the peppers and the baked potatoes.