The Cook’s Kitchen

I’ve noticed this unique grill item online and at several stores and often asked myself if peppers on here were really anything special, well they most certainly are!  The Chile Grill is certainly a time saver when it comes to stuffing peppers and the ease of use and cleanup makes it a must have for any grilling enthusiast.

I took fresh jalapenos and utilizing the jalapeno corer that came with the grill cut the tops off the peppers and had them hollowed out no time.  A simple rinse and all the seeds were removed and ready to be stuffed.  I started out simple and bought some cream cheese and squeezed the cheese into each opening leaving room at the top for a fresh clove of peeled garlic.

After arranging all the peppers I took several slabs of thick cut sugar-cured bacon and layered each strip across the top of the peppers.  I didn’t drape the bacon around each pepper but arranged each slice on top with toothpicks to allow the flavor to seep into the peppers to flavor the cheese.

I took the Chile Grill to the smoker and placed them it on top of the ribs that were already smoking and closed the door to allow the smoke to infuse the peppers.  The Chile Grill made easy work of the peppers and the pepper corer certainly made the task of cleaning much easier, and the side handles made for easy placement on the smoker.

I left the peppers on the smoker for 3 hours and pulled them off the smoker right before I removed the ribs.  The peppers removed easily from the Chile Grill and the cleanup of the Grill was a snap.

The peppers came out nicely smoked, loaded with flavor and the bacon was done just right with a perfect hint of smokiness to complement the creaminess of the jalapeno peppers. The garlic was mellowed by the heat and smoke and gave a subtle sweet tang to the peppers as you bit into them.  The first go round with the Chile Grill produced some fantastic stuffed Jalapeno peppers.  I’m looking forward to creating some new twists on an old classic and jazzing up the pepper world.

Stay Tuned!