Anyway, since I had the smoker on (oh yes, I was smoking more then just peppers...gonna have to check in tomorrow to find out), I figured why not try some smoked jalapeno... er, yellow pepper poppers! Of course since I was thinking of putting them in the smoker, I HAD to wrap them in bacon. Now, I believe I should have used a leaner bacon because I had to stick them under the broiler for about 2 minutes to get the bacon crispy enough, but whatever, they were frickin' good. AND, even though they lacked the heat of a true ABT, I would not be ashamed to serve them to smoked food lovers and/or experts.
Even if you don't have a smoker, you can still enjoy these wonderful little bites. Just stick them under the broiler until the bacon is brown and crispy. Or, stick them on the grill until they are a bit charred, tender, and the bacon is cooked.
Smoked Yellow Chili Poppers
(I received a little assistance from Chris at Nibble Me This)
5-6 yellow chili peppers (med-large in size)
1/4 cup cream cheese, softened
1-2 Tablespoons shredded cheddar cheese
dash of garlic powder
5-6 strips of bacon
Slice the peppers lengthwise. Using a spoon, scrape out the seeds. (you can leave the veins or scrape them out, since this is a mild pepper, it's not going to matter. If you are using jalapenos, scrape them out...and you might want to wear gloves.)In a small bowl, mix together the cream cheese, cheddar cheese, and a dash of garlic powder. Stuff the pepper with the mixture. Do not over stuff as the mix will expand. Wrap each pepper in bacon. You can use a toothpick if you need to to, but I did not have to.
Place in smoker that has been preheated to 225 degrees. Smoke for 1 hour to 90 minutes, until the bacon has reached the desired crispiness. Enjoy!
One Year Ago: Sloppy Joes