Dragon Claws (Baby Bell Peppers)

(from ruckeha’s recipe box)

Baby bell peppers stuffed with a combination of hot (or sweet) Italian sausage, beer brats, or even ground beef, turkey, or chorizo. Wrapped in bacon, grilled to perfection, then glazed with your favorite barbecue sauce! (I like Sweet Baby Rays, thinned with a little apple cider vinegar.)

Source: Chef Perry

Categories: Appetizers

Ingredients

  • 24 whole baby bell peppers, fresh
  • 12 slices (thin sliced) bacon
  • 1 lb. Johnsonville Beer Brats
  • Glaze
  • 1 cup Sweet BBQ Sauce
  • 1/2 cup honey
  • 2 Tbs apple cider vinegar
  • 6 Tbsp butter, melted

Directions

  1. Slice the tops off each baby bell, and remove the seeds and veins from each pepper, and rinse again.

  2. Mix glaze ingredients over medium low heat, and keep warm.

  3. Remove the meat from casings (if using bratwurst).

  4. Stuff each pepper with sausage, packing it tightly.

  5. Wrap each pepper with 1/2 slice of bacon, and secure with a pre-soaked toothpick, or pre-soaked skewers.

  6. Repeat with all remaining peppers

  7. Grill the Dragon Claws over direct heat, 8-10 minutes, turning as need, until the bacon begins to crisp

  8. Move grilled peppers to indirect heat, glaze one side of each pepper, flip and repeat. Keep brushing with glaze, and turning until the glaze is set (about 5 minutes)

  9. Remove, allow to rest at least 15 minutes, and then serve warm

  10. SMOKED DRAGON CLAWS

  11. Smoke 35 minutes 300F

  12. brush with glaze and flip, brush with glaze and grill 10 more minutes

  13. Try this same recipe using larger Anaheim Peppers

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