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Fermented Jalapeño Poppers
This super easy and quick recipe is perfect for any occasion. A perfect companion to your cocktail or the best fingerfood on a picnic! These Jalapeno poppers are just perfect!
June 7th, 2017
From Fiery Ferments, by Kirsten K. Shockey and Christopher Shockey
A fun twist on a popular finger food! Once fermented, the stuffed peppers are a little delicate, so it takes some extra care to put these poppers together, but it’s very doable and worth it. If you would like to use a hard cheese instead of cream cheese, choose an aged one like Kasseri that doesn’t run when it melts.
Ingredients
- 10 Carrot-Stuffed Hot Peppers
- 4 ounces cream cheese
- 10 strips bacon (or 5 strips, cut lengthwise, if the bacon is very thick)
Directions
Preheat the oven to 400°F (200°C).
Slit each pepper lengthwise along one side to open it slightly. Leaving the carrot stuffing in place, add about 1 teaspoon of cream cheese
Wrap the stuffed pepper tightly with a strip of bacon.
Place the poppers on a baking sheet (or a wire rack set on a baking sheet), with the slit side up and the bacon ends tucked underneath. Bake for 20 to 25 minutes, or until the bacon has reached your desired crispness. Serve hot.
Lara Ferroni
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