Firemonkey Posted July 5, 2007 Report Posted July 5, 2007 I have made many o' ABTs using the traditional cream cheese filling, but lately I have started making a version I prefer much better. Instead of filling the whole pepper with cream cheese, I insert a small dab of cheese, then fill with as much grape tomato as I can fit without overflowing, then fill any voids and the gaps around the top with cheese as well. I much prefer these to the traditional filling, as it adds the sweet flavor of the roasted tomato, is much juicier, and (if you pay attention to such things) is far less offensive to your healthy diet I made some tonight as an appetize to my 4th of July baby backs: I had to find something to do with some of these: So It was ABT time, with some garden Jalapenos. Really helping my overstock situation here, huh? : On the grill (babybacks underneath: A couple of hours at about 270ish, and the are almost ready to devour. The ribs underneath had a couple more hours to go:
CHILE Posted July 5, 2007 Report Posted July 5, 2007 they look good that's a good idea almost like a salsa ,do you grow your own peppers to
Firemonkey Posted July 5, 2007 Author Report Posted July 5, 2007 Yep...I planted 6 Jalepeno plants, 2 bell peppers, one poblano, and one cow horn. None of them can keep pace with the ONE grape tomato vine!
Sanny Posted July 5, 2007 Report Posted July 5, 2007 Yep...I planted 6 Jalepeno plants' date=' 2 bell peppers, one poblano, and one cow horn. None of them can keep pace with the ONE grape tomato vine![/quote']Tomatoes are weeds. Tasty weeds, but weeds nevertheless.
