So many peppers

Woodchunk · October 2017

My wife came up with this tonight. Peppers cut in half, filled with a mixture of cream cheese and bacon bits, your favorite cheese on top of that and then covered with panko and sprayed with Pam. Add some garlic powder and aps. In the oven at 425, they came out nice and Chrispy. Our new favorite way for stuffed peppers. We ate some before the pic

stv8r · October 2017

Yumm! Love all types of peppers...Glad you found a recipe you really like!

lousubcap · October 2017

Here's a link to deal with a large quantity. BTW- just did a load of ghost peppers this past weekend. (Same process)
The annual high heat low-temp habanero smoke down

Woodchunk · October 2017

lousubcap said:

Here's a link to deal with a large quantity. BTW- just did a load of ghost peppers this past weekend. (Same process)
The annual high heat low-temp habanero smoke down

Thanks, looks like I better get busy

PoppasGrill · October 2017

Sounds a lot less time consuming than stuffing them and wrapping with bacon.
and looks tasty to boot.

Woodchunk · October 2017

PoppasGrill said:

Sounds a lot less time consuming than stuffing them and wrapping with bacon.
and looks tasty to boot.

Much quicker.

lousubcap · October 2017

To set the record straight, I generally make 40-50 ABT's/week during football season. The above referenced smoke-downs were with peppers with so much heat that no one would enjoy the end result. Better to dry and ground into a fine powder for flavor enhancements down the road. FWIW-

Richard Fl · October 2017

When I get a bumper crop red peppers I will place in a metal tray stems removed and ride around with the tray in my back car window like to use the sun to dry out and then grind in a coffee grinder for some nice fresh hot chile powder.usually 2-3 weeks in the back seat Careful as the dust is very strong.

So many peppers

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