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

  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, and 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. Fire up your grill and prepare for indirect cooking over medium-high heat. About 25 briquettes in a Weber Smokey Joe.

  8. For gas grills: have the two outside burners on high, and the middle on low.

  9. 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.

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

  11. 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).

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

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