Ethiopian Berbere Pepper Popper pics....!
The freeze hit us November 9th this year, and so the pepper season is finally at an end.
I had to harvest the last of my Ethiopian Berberes in the green stage, but at least several were full-size.
What to do, what to do? Well, I decided that I'd slice them, fill with cream cheese, wrap with bacon,
and then bake until crisp. And that's what I did tonight :-)
Step one: select some nice pods (ignore that blemish! hehe).
Step two: slice, remove seeds. I scalped them so they'd lay flat.
Step three: fill with cream cheese.
Step four: wrap with bacon.
Step five: bake in oven at 375F for 10 - 20 minutes. If you want more crisp, broil until finished.
Serve hot (well, when cool enough to eat). The flavor was phenomenal...sure, it tasted like a green
pepper, but not at all bitter like a Bell pepper. I knew the skin was going to be a bit tough,
and it was....yet overall I didn't find it a problem at all. Surprisingly there was even a little heat.
This was the first time I'd cooked these and it was ridiculously easy!
*I should have wrapped 'em end ta end with bacon. Shameful how much cream cheese is showin'! ;-)