Dragon Claws (Baby Bell Peppers)
(from ruckeha’s recipe box)
For a full-meal-deal, try this same recipe using larger Anaheim Peppers! (This was the original recipe, hence the name “Dragon Claws!”)
Source: Chef Perry
Prep time: 30 minutes
Cook time: 30 minutes
Serves 12 people
Categories: Appetizers
Ingredients
- DRAGON CLAWS
- 24 whole baby bell peppers
- 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
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Slice the tops off each baby bell, and remove the seeds and veins from each pepper, and rinse again.
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Mix glaze ingredients over medium low heat, and keep warm.
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Remove the meat from casings (if using bratwurst).
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Stuff each pepper with sausage, and packing it tightly.
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Wrap each pepper with 1/2 slice of bacon, and secure with a pre-soaked toothpick, or pre-soaked skewers.
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Repeat with all remaining peppers.
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Fire up your grill and prepare for indirect cooking over medium-high heat. About 25 briquettes in a Weber Smokey Joe.
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For gas grills: have the two outside burners on high, and the middle on low.
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Add a few chips of fruit wood to the fire about 10 minutes before adding the peppers (optional). If you’re using a gas grill, use a smoke box.
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Grill the Dragon Claws over direct heat, 8-10 minutes, turning as need, until the bacon begins to crisp.
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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).
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Remove, allow to rest at least 15 minutes, and then serve warm.