I figured I would be in Black Temple for the next 3 or 4 hours, and basically just doing it as a excercise of frustration. Happily on my second attempt of the night I finished off Kanrethad on my second go!
http://i.imgur.com/Blh0PyC.jpg
Now of course I don't know what to do for the rest of the night.
Also for those who don't care for spicy peppers but like the taste of peppers, bacon and cream cheese.
Prep Time: 15 minutesCook Time: 20 minutes
Ingredients
8 anaheim peppers
8 oz cream cheese
8 strips thin-sliced bacon
Instructions
Cut a slit lengthwise but not all the way through on one side of the chili pepper. With a spoon, carefully remove the seeds. Gently wash under cold, running water to rid of stray seeds. Fill the cavity with cream cheese. Starting from the stem end, wrap the chili pepper with bacon, going around the length of the chili pepper and all the way to other end. Secure with toothpicks. Repeat with remaining peppers.
On a medium high heat, grill bacon-wrapped chili peppers, turning occasionally, until bacon is golden brown and crisp and pepper is tender. Remove toothpicks before serving
http://i.imgur.com/Blh0PyC.jpg
Now of course I don't know what to do for the rest of the night.
Also for those who don't care for spicy peppers but like the taste of peppers, bacon and cream cheese.
Prep Time: 15 minutesCook Time: 20 minutes
Ingredients
8 anaheim peppers
8 oz cream cheese
8 strips thin-sliced bacon
Instructions
Cut a slit lengthwise but not all the way through on one side of the chili pepper. With a spoon, carefully remove the seeds. Gently wash under cold, running water to rid of stray seeds. Fill the cavity with cream cheese. Starting from the stem end, wrap the chili pepper with bacon, going around the length of the chili pepper and all the way to other end. Secure with toothpicks. Repeat with remaining peppers.
On a medium high heat, grill bacon-wrapped chili peppers, turning occasionally, until bacon is golden brown and crisp and pepper is tender. Remove toothpicks before serving
