We still have peppers coming out of ears. I love to grow different pepper plants. I think they are beautiful. I have to be honest, I am not for sure what to do with a lot of the peppers that we grow, but I still like to grow them nonetheless. For instance, we grow habenero peppers. I do add them to a few jars of dill pickles to add an extra kick, but what else do I do with such a hot pepper? (I have used them to decorate flower arrangements before!) I do freeze all of our green, red, and orange bell peppers. This is a huge money saver in the winter time. I will only buy a fresh pepper at the grocery store if I want it for a salad. We string up our Cayenne peppers. We hang them in our laundry room to dry, and these are great used in spaghetti sauces or chili.
In the latest issue of Taste of Home magazine, I found a great appetizer recipe using peppers. I rarely get excited about magazines, and I most certainly don't keep them around for extended periods of time. However, Taste of Home is different. I truly enjoy this magazine, and out of every issue I get at least one (if not several) new recipes that become our family favorites. When I planned my two week menu and grocery trip this time, I used mostly the recipes from this issue of Taste of Home. The magazine is sold at most grocery stores, and it isn't expensive. Hope you enjoy the recipe.
14 jalapenos or milder peppers
4 oz cream cheese, softened
14 miniature smoked sausages
7 bacon strips
Cut a lengthwise slit in each pepper. remove seeds and membrane. Spread a teaspoonful of cream cheese into each pepper, stuff each with a sausage.
Cut bacon strips in half . Cook in skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place in an ungreased baking dish. Bake uncovered for 30 minutes.
grace and peace,