Ethiopian Berbere Pepper Popper pics....!

greenman28 NorCal 7b/8aNovember 12, 2012

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'! ;-)

Josh

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romy6(9)

Man o man looks tasty Josh!!!!!!!!!!!

    Bookmark   November 13, 2012 at 2:41PM
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greenman28 NorCal 7b/8a

Thanks, Jaime! They were delish! ;-)

Josh

    Bookmark   November 13, 2012 at 3:01PM
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habjolokia

Josh they look very delish! Do you know a filling to use for a non cream cheese fan?

Mark

    Bookmark   November 13, 2012 at 3:40PM
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greenman28 NorCal 7b/8a

Thanks, Mark! Well, that's a good question...
I'm sure there are several others who can offer great substitutes, so I'll defer to them.
I know some folks mix in shredded cheddar, too.

Josh

    Bookmark   November 13, 2012 at 4:08PM
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tsheets(5)

@habjolokia - you don't like cream cheese or not a fan of cheese in general? If no cheese (or only a little) you could try something sausage based (think stuffed mushrooms). Bet that would be good and work well.

    Bookmark   November 13, 2012 at 6:21PM
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habjolokia

Thanks tsheets, I do like cheese just not a fan of cream cheese. I do like the idea of sausage with some cheese mixed in, stuffed in peppers and bacon wrapped. Great idea will have to try that soon.

Mark

    Bookmark   November 13, 2012 at 7:33PM
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esox07

habjolokia: Try Mozerella cheese instead of cream cheese. I found that stuffing jalapenos with a mixture of ground italian sausage and mozerella cheese was yummy. THe Bacon wrap would suffice for the italian sausage and is probably easier.
Bruce

    Bookmark   November 13, 2012 at 7:47PM
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DMForcier(8 DFW)

You can use cheddar as the primary cheese and add any number of other ingredients. My stuffing is rather complex.

Cream cheese is then merely a binder. You just need something sticky to hold the goodies inside the pepper, so maybe bree? tofu? library paste?

    Bookmark   November 13, 2012 at 9:12PM
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