Smoked Cherry Bombs

"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."
 
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Ready In:
45mins
Ingredients:
4
Serves:
20
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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
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directions

  • Brown the beef in a skillet, drain and add the taco seasoning.
  • Add 1/2 cup water and simmer for about 30 minutes.
  • Set aside and cool.
  • Cut the stems off of the peppers and scoop out the seeds.
  • Fill with taco meat, and wrap the pepper with bacon.
  • 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.
  • Enjoy with a good cold beer.
  • *I make my own taco seasoning as follows.
  • 1/4 tsp Ancho chile powder.
  • 1/4 tsp Chipotle chile powder.
  • 1/4 tsp Cumin.
  • 1/4 tsp nutmeg.
  • 1/4 tsp paprika.
  • 1/4 tsp garlic powder.
  • 1/4 tsp onion powder.
  • 1/4 tsp cayenne pepper.
  • Mix well and store in an airtight container.

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RECIPE SUBMITTED BY

I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants. I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world. I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy. You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
 
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