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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 20 |
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I got this recipe off of a pepperhead forum, and man, is it killer! I use the Cherry Bomb strain cherry peppers(extra hot), from my garden, but you can use whatever peppers you have on hand. Jalapenos, Habaneros, Anaheim, Poblano, etc. A great way to use up all the extra peppers from the garden! Easy to make, great for the Superbowl, any football Sunday, or any other party occasion. Ingredients:
40 hungarian cherry peppers or 40 other fresh bell peppers |
1 (4 ounce) package taco seasoning (*) |
1 lb ground beef |
1 lb bacon, thinly sliced |
Directions:
1. Brown the beef in a skillet, drain and add the taco seasoning.
2. Add 1/2 cup water and simmer for about 30 minutes.
3. Set aside and cool.
4. Cut the stems off of the peppers and scoop out the seeds.
5. Fill with taco meat, and wrap the pepper with bacon.
6. Secure with toothpicks, or a shish kebob, and smoke over apple wood on the grill for about 15 minutes or until the bacon is cooked, turning once after 7 minutes.
7. Enjoy with a good cold beer.
8. *I make my own taco seasoning as follows.
9. 1/4 tsp Ancho chile powder.
10. 1/4 tsp Chipotle chile powder.
11. 1/4 tsp Cumin.
12. 1/4 tsp nutmeg.
13. 1/4 tsp paprika.
14. 1/4 tsp garlic powder.
15. 1/4 tsp onion powder.
16. 1/4 tsp cayenne pepper.
17. Mix well and store in an airtight container.
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