Pen`o Pops
The rack is great for presentation, but if you use one, be sure your peppers are nice and big. They have a tendency to shrink while being cooked and fall through the holes on the rack. *Indirectly heat on bbq by lighting only one side. Place the peppers on the side with no heat and close the bbq lid.
Total Steps
7
Ingredients
6
Tools Needed
5
Ingredients
- 1/2 pound ground pork or pork sausage
- 1 cup white onion, finely minced
- 1/4 teaspoon garlic powder
- 2 ounces jack cheese, grated
- 20 fresh Jalapeno peppers
- 3 tablespoons fresh cilantro, finely chopped
Instructions
Step 1
In a medium size pan, sauté ground pork, onions, and garlic powder together. Drain onto paper towels, set aside, and cool. Preheat BBQ grill.
Step 2
Cut off the tops of the jalapeno peppers, keeping stems intact, and set aside.
Step 3
Core each pepper. Finely chop the reserved contents and add them to the pork mixture.
Step 4
Add grated jack cheese to the pork mixture.
Step 5
Stuff each pepper with the meat mixture and place in a roasting rack.
Step 6
Top the stuffed peppers with the reserved stem caps and roast on the BBQ grill using indirect heat.
Step 7
Note: If you don't have a rack, cut the peppers in half lengthwise and use a BBQ basket instead. They'll still be a delicious compliment to any dish, or a great little something to pop in your mouth with an ice cold beer.