Late notice party invite=excuse to try my first abt's! The teenage son had just finished all the milk, so I tried soaking them in a big bowl of cold water with a few tablespoons of sugar dissolved in it, just going out on a limb, since sugar is the other "antidote" when you eat a hot one. Didn't get any complaints about too much heat, so it either helped some or at least didn't hurt any. I had about 16-18 peppers, halved them right down the stem. The small end of my melon baller worked perfectly at getting out the seed and veins. They soaked a couple hours, and I changed the water once.
The filling: 8 oz. cream cheese, 2-3 pressed garlic cloves, 4 minced green onions, 1/2 tsp Old Bay (I use that stuff in practically everything!), generous 1/2 tsp each ground cumin and paprika, dash of Adobo lemon pepper, about 1/4 tsp. worchestershire - mixed that up, then added about 6 oz grated cheddar.
The cumin and paprika gave it just a bit of Mexican flavor, without being obviously taco-like. They also gave it a really nice color. I let it rest to develop flavor, 1-2 hours. After stuffing, each got a sliver of really good andouille from my butcher shop. I didn't pipe the stuffing in, just pressed it in with my little offset spatula. It's one of my very favorite tools.
did a 1/2 slice bacon wrap. most of them held ok.
After I got them all wrapped, I used a small sieve and sprinkled just a dusting of brown sugar over the tops.
Put them in the CSE, set to 250, not preheated. About 1-1/2 oz. chips apple? alder? my bad-forgot to note.
They were done in about one hour and ten minutes.
They were a success, of course! People loved the layers of flavor that the spice mixture brought in. They had to be transported, so they went into a foil pan and got reheated in the oven at the party. No texture issues on the bacon.
can't wait for my next exuse to make some! thanks for looking!