Texas Twinkies
By Ann Taylor Pittman
You get one, take a bite, and realize you’re going to need a half dozen more. And if anyone asks, you’d never admit how many you took from the platter. (We’re right there with you.)
These stuffed peppers are over-the-top rich and indulgent—at once meaty-smoky, creamy-cheesy, garlicky-savory, and crispy-bacony. Some recipes call for grilling, but we tried that and chose to bake instead—that technique works much better in our experience. A quick stint under the broiler at the end adds the char you might miss from the grill.
Ingredients
- 1/2 cup thinly sliced scallions
- 8 oz. cream cheese, softened
- 4 oz. sharp Cheddar cheese, shredded
- 1 large garlic clove, grated
- 1 lb. smoked beef brisket, finely chopped
- 12 large jalapeño peppers (4 to 5 inches long)
- 12 slices thick-cut bacon
- 1 cup barbecue sauce
Directions
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Prepare oven and baking sheet:
Preheat oven to 375°F. Line a baking sheet with foil.
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Caitlin Bensel; Food Stylist: Torie Cox -
Mix filling:
Combine scallions, cream cheese, cheddar, and garlic in a large bowl, stirring until well combined. Add brisket and stir well to combine. Set aside.
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Caitlin Bensel; Food Stylist: Torie Cox -
Prepare peppers:
Wear gloves for pepper prep. Cut a lengthwise slit all the way down one side of each pepper.
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Caitlin Bensel; Food Stylist: Torie Cox Cut a crosswise slit at the top of the pepper near the stem, making sure not to cut all the way through (you want to keep the stem on, as it helps keep the filling from leaking out).
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Caitlin Bensel; Food Stylist: Torie Cox Carefully open each pepper and scrape out the seeds and membranes; the small side of a melon baller works well for this.
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Caitlin Bensel; Food Stylist: Torie Cox -
Assemble peppers:
Divide filling evenly among prepared peppers and arrange on prepared pan.
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Caitlin Bensel; Food Stylist: Torie Cox Stretch each bacon slice by tugging gently to elongate; wrap 1 bacon slice around each stuffed pepper. Secure ends with toothpicks.
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Caitlin Bensel; Food Stylist: Torie Cox -
Bake peppers:
Bake at 375°F until filling is thoroughly heated and peppers are tender when pierced with a knife.
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Caitlin Bensel; Food Stylist: Torie Cox -
Add barbecue sauce:
Remove pan from oven and preheat broiler to High. Brush barbecue sauce over tops of peppers; broil until browned, 1 to 2 minutes. Carefully turn peppers over and brush with more sauce; broil 1 to 2 minutes.
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