In the past few weeks, summer has (finally) arrived in Seattle and a new energy is buzzing throughout the city. I’m not sure about you, but I’m already sick of eating hamburgers and hot dogs. I was inspired by something I saw at Whole Foods and decided to come up with my version. Currently, this is my go-to meal for cookouts. Since there are so few ingredients in this dish, make sure to use high quality and fresh produce, cheese and meat. I may get slapped in Boston next time I’m there for saying this, but Kelso’s Spicy Italian Sausage was the best hot Italian sausage I have ever had (sorry North End!). You may be temped to eat these right when it comes out of the oven or straight off the grill, but please put the poppers down until they cool. The cheese and fat from the sausage is like molten lava and it will scorch your tongue. I know so because I did exactly that.
Makes 12 Poppers, serves 4-6 for dinner
- 12 Anaheim Peppers (back east we call them Italian Peppers), washed & dried
- 10 Spicy Italian Sausages, casings removed
- 1 package (12 slices) Bacon
- 12 ounces Marscapone Cheese
Preheat the oven to 425 degrees or preheat the grill on medium heat. Cut the top 1/4 of the peppers horizontally, and remove the seeds, creating a boat-like structure. Spread 1 ounce of the marscapone cheese into each pepper. Stuff each pepper with sausage. Tightly wrap the pepper in bacon, layering the bacon so it covers all the sausage and secures it to the pepper. If you’re using an oven, bake the peppers for 20 minutes. If you are grilling the poppers, continually flipping the poppers to encourage the bacon to cook evenly, 15-25 minutes. Wait 5-10 minutes to cool. Eat. Enjoy.