My pepper poppers

Blueaussi · August 21, 2009

This is for freezing poppers for later use. You can do this recipe with most any pepper, from jelly bean size up to big ol' jalapenos. Adjust filling to your own taste. Use ripe peppers for best flavor and so one won't be perceived as an uncivilized barbarian.

Parboil the peppers, then seed.

I usually mix cheese, onions, and herbs in the food processor. You can use cream cheese, too. Pack the filling into the peppers firmly, then freeze.

Set up bread crumbs, flour, and egg/milk mixture. If you're using more than one variety of pepper, it's a good idea to separate and id them at this point. I use paper plates with the type of pepper written on it. When the cheesed peppers are frozen, dust with flour, dip in the egg/milk mixture, then roll in bread crumbs.

Repeat the flour->egg/milk->bread crumb, then freeze again.

Once the breaded peppers are frozen, heat cooking oil to around 350 to 375 degrees, and fry the peppers until just golden brown. Remove, drain, and freeze for a cold winter evening! When you're ready to eat them, heat at 400F for about 10 minutes.

I sort mine by heat and stuffing so I can select poppers that will suit the comfort level and taste of my guests.

One of the alternative stuffing that is requested a lot is to add chili spices to browned hamburger, then mix it with refried beans and a touch of cheese. I get a lot of requests for goat cheese poppers, too, but goat cheese is too expensive around here to make many of them.

August 21, 2009	#1
Blueaussi Tomatovillian™ Join Date: Apr 2009 Location: South Carolina Zone 8a Posts: 1,205	My pepper poppers This is for freezing poppers for later use. You can do this recipe with most any pepper, from jelly bean size up to big ol' jalapenos. Adjust filling to your own taste. Use ripe peppers for best flavor and so one won't be perceived as an uncivilized barbarian. Parboil the peppers, then seed. I usually mix cheese, onions, and herbs in the food processor. You can use cream cheese, too. Pack the filling into the peppers firmly, then freeze. Set up bread crumbs, flour, and egg/milk mixture. If you're using more than one variety of pepper, it's a good idea to separate and id them at this point. I use paper plates with the type of pepper written on it. When the cheesed peppers are frozen, dust with flour, dip in the egg/milk mixture, then roll in bread crumbs. Repeat the flour->egg/milk->bread crumb, then freeze again. Once the breaded peppers are frozen, heat cooking oil to around 350 to 375 degrees, and fry the peppers until just golden brown. Remove, drain, and freeze for a cold winter evening! When you're ready to eat them, heat at 400F for about 10 minutes. I sort mine by heat and stuffing so I can select poppers that will suit the comfort level and taste of my guests. One of the alternative stuffing that is requested a lot is to add chili spices to browned hamburger, then mix it with refried beans and a touch of cheese. I get a lot of requests for goat cheese poppers, too, but goat cheese is too expensive around here to make many of them.