Exellent flavor! I tried 3 different cheeses, blue fcheese in some, cheddar in some and asaigo in most, and then wrapped in half slice of bacon. Make sure you put on a boiler pan so grease can drain. Also, if at 20 min. the bacon is not done enough for your taste, do not just let it bake longer...the cheeses will run out! Instead, broil for the last 5 minutes to crisp up the bacon.WEAR GLOVES & melon baller does an easy job of taken the seeds and veins out. As you are de-seeding them, put the clean ones in a bowel of cold water in the sink. Run clear cold water thru them or rinse and change water. Soak them while you are preparing other ingredients.Take gloves off and discard as soon as you are finished handling the peppers or you could get the hot pepper juice on your cabinet pulls, frig door, pot handle,etc! After assembly, place the whole pan of peppers in the freezer for 15-20 minutes to get the cheeses really cold so they don't ooze out! UPDATE: To make them faster, after you have the peppers cleaned and soaking in cold water...make little "cigars" of the filling approx. the size of your peppers. Then just place inside the pepper, mash in a bit, stick in freezer to chill. It made filling them go so quick that way...
Was this review helpful?
436 users found this review helpful
Exellent flavor! I tried 3 different cheeses, blue fcheese in some, cheddar in some and...