I start with fresh Jalapeño peppers from my garden (store bought peppers work just fine as well). Cut the tops off at the stem end and use a potato peeler to core out the seeds and membrane. Put a small slit in the tip of the pepper for a vent to aid in filling. Fill a freezer baggie with refried beans and chopped onions, cut the corner of the baggie to form a piping bag and pipe the bean mixture into the peppers about half way. Insert a cheddar cheese stick that's cut to the right size and drape a half strip of uncooked bacon over the top and secure with a toothpick. The toothpick keeps the peppers from falling through the cooking rack. I picked up the cooking rack online BTW. Sprinkle with black pepper or your favorite rib rub and cook indirectly in a foil pan until the bacon has crisped and cheese has melted. Other options could include an Italian theme with spaghetti sauce, cooked sausage, onion, garlic and mozzarella. Hey, the sky's the limit.
post #41 of 45
2/21/10 at 9:32am