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The Bacon wrapped, sausage stuffed peppercini's flew off the plate AGAIN

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  • The Bacon wrapped, sausage stuffed peppercini's flew off the plate AGAIN

    Clear winner proves it's staying power for the 1, 000 time. Last night I had a team party and it was 50+ triathletes in my backyard. I did up about 40 of the chili poppers and they never had a chance to cool. This time I used mild Italian sausage and it was very yummy.

    Steps:

    1- Slice open one side of a peppercini. Under cold water, use your fingers and to clean it out and remove seeds.

    2- Stuff the pepper with raw sausage of your choice, until it will just close up again.

    3- using the back of a flat bladed knife, pressing lightly while pulling ever so lightly, stretch a piece of bacon so it gets wider and about 1.5 X longer than normal.

    4- Cut the stretched bacon in half.

    5- wrap each pepper with a half piece of bacon and immediatly feed it onto a METAL skewer, holding the bacon in place.

    6- BBQ on medium heat, flipping a few times, until bacon is just beginning to crisp up (10-12 minutes).

    7- Before you remove them from the skewers, stab each one with a wooden toothpick so the bacon stays on when you slide it off the metal skewer.

    8- Stand back, because your guests are going to run you over to get to them!

    Enjoy!!!!!!!!!!

    Dave

  • #2
    This might be good for jalapenos too. My son did Japapenos with cream cheese stuffing, and bacon wrapped with raw Jalapenos and on the grill. Yum!

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    • #3
      That sounds good

      It's fresh peppers, not the ones in the jar, right?
      I don't know that I've seen fresh pepperoncinis around here. I may have to use jalapenos.

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      • #4
        Originally posted by Lily Marie View Post
        That sounds good

        It's fresh peppers, not the ones in the jar, right?
        I don't know that I've seen fresh pepperoncinis around here. I may have to use jalapenos.
        Nope, I use the ones in the jar.

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        • #5
          Yay!
          Totally going to try this one.

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          • #6
            This works with chicken pieces too. I cut boneless, skinless chicken breasts into small chunks and put them into the peppers, wrap them in bacon and just bake them in the oven. Heaven on a plate!

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            • #7
              Sounds great! I had an experiment with some small peppers filled with creme fraiche - the cream boiled and poured out, leaving the pepper too undercooked. Proper cooking with meat filling is right! I'll follow your idea.
              Paul
              http://www.pjgh.co.uk
              http://www.livingintheiceage.co.uk

              "... needs more fish!"

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