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

  1. #1
    Join Date
    Dec 2009
    Location
    Walnut Creek, CA
    Posts
    654

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

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    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. #2
    Join Date
    Mar 2011
    Location
    Marydel, DE
    Posts
    100
    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!

  3. #3
    Join Date
    May 2011
    Location
    Northern California
    Posts
    717
    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.

  4. #4
    Join Date
    Dec 2009
    Location
    Walnut Creek, CA
    Posts
    654
    Quote 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.

  5. #5
    Join Date
    May 2011
    Location
    Northern California
    Posts
    717
    Yay!
    Totally going to try this one.

  6. #6
    Join Date
    Mar 2011
    Posts
    8
    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!

  7. #7
    Join Date
    Jun 2011
    Location
    Halifax, UK
    Posts
    1,264
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    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.

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