Hi, I've done habs twice now, stuffed with garlic & chive cream cheese, wrapped in smoked streaky bacon, drizzled with olive oil and plenty of salt n pepper. Bit small, but when your on your 6th one, you ain't capable of eating more! Nice though.

Rich.

rich,
now I am hungry, that sounds really good

I know the Chimayo is a really tasty pepper. I cut it length wise, remove the seeds, stuff it with cream cheese and wrap it with bacon. Bake it at 400 degrees for about 30 to 40 minutes. My wife and I love it! I can't remember who gave me the recipe. It was someone on this site. My apologies to the original poster.

Tim

I have some Jalapenos that I need to do something with. Just exactly how do you "stuff" them with cream cheese. And then, I am guessing you cook them some how? Is that right. I need the idiots guide to stuffing Jalapenos with cream cheese and garlic and whatever else.
Bruce

fire house jalapenos- from allrecipes.com
Ingredients

30 jalapeno peppers, halved and seeded
1 (8 ounce) package cream cheese, softened
30 small smoked sausages (such as Lit'l Smokies�)
1 (1 pound) package thin-sliced bacon, cut in half
60 toothpicks
1/2 cup barbeque sauce
Directions

Preheat an oven to 350 degrees F (175 degrees C).
Fill the jalapeno pepper halves with softened cream cheese, then place a smoked sausage into each pepper on top of the cheese. Wrap each piece with a half strip of bacon and secure with a toothpick. Place the peppers onto a baking sheet and brush with the barbeque sauce.
Bake in the preheated oven until the bacon is crispy, about 30 minutes.

Thanks, it sounds good. Have you tried it?
Bruce

Manzano/Rocoto.
Stuffed with Sausage(Italian,Chorizo...) and rice topped with Jack and Cheddar cheese.
Ham and rice with Swiss...
Smoked or baked.

Or
Mix every kind of bean you can find(reds whites,pinto Garbonzo etc.)with onions,garlic and tomato.
Add oil,Balsomic vinegar and red wine vinegar.
Stuff pepprers with bean mix,put some of the oil inside each pepper and let them soak overnight in the rest of the juice and bean mix.
Kinda like peppers stuffed with bean salad and left to pickle in the dressing overnight.
Good stuff.

I have not but I did make some for my fiancee and his bowling team platter came back clean but I used ground pork instead of sausages

I have not come up with a better crowd pleaser than a version of Guy Fieri's Italian stuffed jalapenos recipe that I use, I'm in Jersey so anything Italian will go over well. Link Below...

If you make sure you get all the seeds and veins out of the pepper, you can get civilians to eat it. These are seriously out of this world. I substituted hot cherry pepper for the red bell last time which I liked but it was missing that sweetness.

Also the recipe makes alot of extra stuffing, which I used the next morning to make an omelet and immediately patted myself on the back for a job well done.

Here is a link that might be useful: Italian Stuffed Jalapenos Recipe

that sound so good!

that is a good idea may the best Chile head win

Pic sent Peppermeister!

Tim

Chilaca makes wonderful chile relleno.
Not found everywhere.....you may have to grow them.

Here's a link... Use any chillies you like. For variations just google atomic buffalo turds!

http://thebbqgrail.com/2012/atomic-buffalo-turds-seriously-thats-what-theyre-called/

Thanks guys, you never disappoint. Some very tasty sounding recipes there. I have narrowed my choice down to three of them. I only have enough for one batch so I will have to narrow it down more still.
Bruce

willard3,

Chilaca for stuffing? Interesting, stuffing them never occurred to me.

Just for clarification you're referring to what some seed vendors and stores in the US and Canada mistakenly call Pasilla peppers. Pasilla is the proper name for dried Chilaca, right?

Bill

Or does he mean, Chilhuacle?

If you stuffed bells, may I assume that you used meat/rice/veggies? And cream cheese/cheese of some type with the jalapeno?

I stuffed a meat type of mixture into poblano peppers like you would a jalapeno. Cut the stem end off, pulled the seeds, par boiled/shocked in ice water, stuffed and then baked. The heat of the poblano was not searing but it was noted! It accented the stuffing very well.

Oops, I meant like a bell, with some jalapeno in the mixture...

Bells are nice halved, stuffed with cooked cous cous, and roasted in the oven till nicely browned! Yummy!

My favorite relleno peppers are Chimayo and Poblano.

For popper style, the mild Christmas Bell (or 40 odd other names) is my favorite. I like it for the flavour and that you can get stuffing down into the lobes. If I want more heat I dice up a hotter pepper and mix it into the stuffing.