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Ethiopian Berbere Pepper Popper pics....!

The freeze hit us November 9th this year, and so the pepper season is finally at an end.

I had to harvest the last of my Ethiopian Berberes in the green stage, but at least several were full-size.

What to do, what to do? Well, I decided that I'd slice them, fill with cream cheese, wrap with bacon,

and then bake until crisp. And that's what I did tonight :-)

Step one: select some nice pods (ignore that blemish! hehe).

Step two: slice, remove seeds. I scalped them so they'd lay flat.

Step three: fill with cream cheese.

Step four: wrap with bacon.

Step five: bake in oven at 375F for 10 - 20 minutes. If you want more crisp, broil until finished.

Serve hot (well, when cool enough to eat). The flavor was phenomenal...sure, it tasted like a green

pepper, but not at all bitter like a Bell pepper. I knew the skin was going to be a bit tough,

and it was....yet overall I didn't find it a problem at all. Surprisingly there was even a little heat.

This was the first time I'd cooked these and it was ridiculously easy!

*I should have wrapped 'em end ta end with bacon. Shameful how much cream cheese is showin'! ;-)


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