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

  1. #1
    Karma's Avatar
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    The Bacon wrapped, sausage stuffed peppercini's flew off the plate AGAIN

    Primal Blueprint Expert Certification
    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
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    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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    Lily Marie's Avatar
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    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
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    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
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    Yay!
    Totally going to try this one.

  6. #6
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    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
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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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