Pepper Popper Fingers Recipes

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Steps:

• Preheat the oven to 400˚. Roll out the puff pastry into a 10-inch square on a lightly floured surface. Cut into 8 strips, then cut each in half crosswise. Pat the sausages dry with a paper towel and cut each in half crosswise. Wrap a strip of puff pastry around each sausage, gently rolling the seams against a clean surface to seal.
• Arrange the wrapped sausages on a baking sheet, leaving a little space between each. Brush with the beaten egg and sprinkle with the cheese and 3/4 teaspoon pepper. Bake until golden, 25 to 30 minutes.
• Combine the mayonnaise, sour cream, mustard and garlic in a small bowl; season with salt and pepper. Serve with the sausages.

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

Steps:

• In a large bowl, combine the cheeses, bacon, and seasonings and mix well. Spoon about 2 tablespoonfuls into each pepper half and roll in bread crumbs.
• Place in a greased 13x9x2 inch baking pan. Bake uncovered, at 325 for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild.
• Serve with sour cream, dip or dressing.

Steps:

• For the pepper jelly: In a small bowl, whisk together the corn syrup, raspberry jam, crushed red pepper flakes and garlic powder until well incorporated. Cover and set aside.
• For the breaded jalapeños: Cut the jalapeños into 1/4-inch slices, removing the stems. Place in a small bowl and add the buttermilk. Cover and soak the jalapeños at room temperature for 1 hour or refrigerated up to 48 hours. Drain off the buttermilk and add the jalapeños to a bowl with the flour. With gloved hands, mix the jalapeños into the flour making sure they are well coated. Let them rest in the flour for 5 to 7 minutes, then sift off the excess flour to prepare for frying. (This resting time helps the flour to hold to the jalapeños during frying.)
• In a small saucepan, heat the oil to 325 degrees F.
• Add the jalapeños to the oil and fry, gently turning and mixing the jalapeños to ensure even cooking, until they are light golden brown, 2 to 4 minutes. Strain from the oil and place on paper towels.
• For the burgers: In a small bowl, mix together the salt, pepper, garlic and onion powders, seafood seasoning and seasoned salt. Set aside.
• Form eight 1/4-pound patties from the meat. Sprinkle the seasoning on one side of each of the patties.
• Heat a griddle to medium-high heat (or a large frying pan, or grill).
• Cook the patties 2 minutes on each side or to the desired doneness. To assemble the burgers, stack 2 cooked patties on each bun, then top with 1 to 2 tablespoons cream cheese, 6 to 7 slices of fried jalapeños and 1 to 2 tablespoons of pepper jelly. Enjoy!

Steps:

• Mix all the ingredients together (other than the chives and parsley).
• Spoon the mixture into the peppers and drizzle with olive oil.
• Bake for 15 minutes at 425°F until they are golden brown and the peppers are tender.
• Serve warm.

Steps:

• In mixing bowl, combine first 7 ingredients, mix well.
• Spoon about 2 Tbl. filling into each pepper half.
• Roll in breadcrumbs, and place into greased 15"x10"x1" baking pan.
• Bake, uncovered, in 350º oven for 20 minutes for spicy, 30 minutes for medium, and 40 minutes for mild.
• Serve with sour cream, salsa, dip or dressing.
• Makes about 2 dozen.