ISPKI
09-22-2012, 04:31 AM
This probably belongs in the contrib forum, but, I am posting my awesome secret stuffed pepper recipe that I learned from my Fiance's grandfather - Mountainman Steve. These things will be a hit at any party.
The recipe has fairly simple ingredients;
Large Cherry peppers
Orange Juide
Cream Cheese
Shredded cheese (Usually of the pepper jack veriety)
boar's head smoked bacon
First, you must cut a circle out of the top of the pepper around the stem, large enough to stuff the filling, but small enough to hold it all in.
Second, shave a small amount off the bottom. Make sure it is flat so that the pepper will sit upright without falling over. Also - Do not cut a hole in the bottom! You will lose all the cheese!
Three, Cut out the seeds and membrane inside. The more you cut out, the less heat you will have later. Keep in mind, these peppers can very hot, and I find that you will want to cut out alot of that heat.
Four, Place all the cored peppers with hole facing up in a large bowl and pour orange juice over them, until they are completely submerged. Then, let them sit in the fridge for at least several hours.
*I let my peppers sit for about two days. They pick up some tangy flavor from the orange juice and it cuts out alot of the heat, making it easier for people to enjoy.*
Five, While the peppers are soaking, mix the shredded cheeses and cream cheese together and cook the bacon. You will want to cook the bacon just before you take the peppers out, so that it is still hot when you start stuffing.
Six, stuff the peppers with the cheese. Sometimes I stick a chunk of bacon inside first, and fill the cheese after. Other times, I fill the cheese and just place the bacon on top, I think it looks fancier that way, but, they are easier to eat with the bacon inside.
Seven, Place the stuffed peppers in the bacon grease for about 5 to 10 minutes, until the bottoms are scorched.
Eight, after scorching, place the peppers in the oven with the temp fairly high for about 15 minutes. This is not a required step, you can enjoy the peppers without baking, and they are just as good that way. Baking melts the cheese inside and blends the bacon into the cheese more, however, the peppers will need to cool off before eating.
The recipe has fairly simple ingredients;
Large Cherry peppers
Orange Juide
Cream Cheese
Shredded cheese (Usually of the pepper jack veriety)
boar's head smoked bacon
First, you must cut a circle out of the top of the pepper around the stem, large enough to stuff the filling, but small enough to hold it all in.
Second, shave a small amount off the bottom. Make sure it is flat so that the pepper will sit upright without falling over. Also - Do not cut a hole in the bottom! You will lose all the cheese!
Three, Cut out the seeds and membrane inside. The more you cut out, the less heat you will have later. Keep in mind, these peppers can very hot, and I find that you will want to cut out alot of that heat.
Four, Place all the cored peppers with hole facing up in a large bowl and pour orange juice over them, until they are completely submerged. Then, let them sit in the fridge for at least several hours.
*I let my peppers sit for about two days. They pick up some tangy flavor from the orange juice and it cuts out alot of the heat, making it easier for people to enjoy.*
Five, While the peppers are soaking, mix the shredded cheeses and cream cheese together and cook the bacon. You will want to cook the bacon just before you take the peppers out, so that it is still hot when you start stuffing.
Six, stuff the peppers with the cheese. Sometimes I stick a chunk of bacon inside first, and fill the cheese after. Other times, I fill the cheese and just place the bacon on top, I think it looks fancier that way, but, they are easier to eat with the bacon inside.
Seven, Place the stuffed peppers in the bacon grease for about 5 to 10 minutes, until the bottoms are scorched.
Eight, after scorching, place the peppers in the oven with the temp fairly high for about 15 minutes. This is not a required step, you can enjoy the peppers without baking, and they are just as good that way. Baking melts the cheese inside and blends the bacon into the cheese more, however, the peppers will need to cool off before eating.