Paniolo Poppers
This recipe is featured in our cookbook Faith, Family, and the Feast – and is a part of our Poor Man’s Burnt Ends Video. You can print the recipe free below, or purchase the cookbook here at our shop.
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Paniolo is the Hawaiian word for a cowboy, and this recipe gives an island twist to baked pepper poppers by stuffing them with cream cheese mixed with pineapple chunks. It’s an appropriate homage to our island cowhands. Sweet mini peppers will give a change of flavor from the usual jalapenos.
Paniolo Poppers were featured in this Burnt Ends video:
Paniolo Pineapple-Pepper Poppers – Cowboy Kent Rollins
Servings 24 poppers
Ingredients
- 8 slices thick cut bacon
- 1 8 oz pk cream cheese softened
- 1 can pineapple chunks – 15.25 ounces drained well
- 1 cup cheddar cheese shredded
- 12 mini peppers or jalapenos stems removed
- Red River Mud BBQ Sauce or your favorite bbq sauce, for brushing
Instructions
- Preheat the oven to 400 F.
- Place the bacon on a baking sheet and bake, without turning, for about 10 minutes, until it is about half to three-quarters done. Drain the bacon on a paper towel or wire rack until cool enough to handle then cut each slice into thirds. Wipe off the baking sheet. Leave the oven on.
- Meanwhile, whisk the cream cheese in a medium bowl until smooth. Chop the pineapple and mix it in, then mix in the cheddar cheese.
- Cut the peppers in half lengthwise and remove any veins and seeds.
- Spoon the cream cheese mixture into the pepper halves. Lay a piece of bacon on top of each one and push it down slightly onto the cheese. Generously brush the bacon with barbecue sauce.
- Place the stuffed peppers on the baking sheet and bake for 15 to 20 minutes, until the bacon is crispy and the peppers soften slightly. Serve hot.
Notes
Page 60 of Faith, Family, and the Feast