Join Date: Aug 2009
Location: Yorba Linda, CA
Feedback: 1 reviews
Well It was in fact my wife that made them and brought them.
We dont use surrano's due to being to hot honestly. But the medium yellow peppers are what we typically use.
Take the peppers, slice a center cut and FULLY gut em! if you miss even one sead you will have angry thursty guest that will for sure drink all your beer!
Then we found you have to use a block of sharp chedder, and cut pieces that are about .5"x.5"x2" and put one inside each pepper.
Freeze them for about an hour.
Then take your best bacon you can afford and wrap each pepper with a slice and stick a tooth pick thru it to hold the bacon on (kinda).
AS soon as you can after wrapping them, get em cooking Cooking them just enough to get the bacon done and crispy if your lucky, yet not loose all the cheese from the center.
We freeze them so that the bacon has more chance to get fully cooked and semi chrispy, before the cheese just turns to liq and runs out.
We typically BBQ em, but have Broiled them before.
In the past we have also taken a 4 part orange marmilade and 1 part olive oil mix and brushed them while BBQ'n em. that was good but little odd.