Pepper Poppers . . .

Our garden has really been producing this year, we have had good rain and lots of sunshine.  I think our tomatoes are going to do well also.  I am looking forward to the hubbs salsa and if you are good I might share his recipe with you, it is super secret don't you know.   He also makes pepper jelly that is so good.  If you have never had pepper jelly you need to try it, you might have seen it at Christmas over cream cheese or Brie with crackers.  It is usually red but it could be green too.  You can buy it in the grocery store and those fancy specialty shops.  Make sure you do not get the mint jelly because they have that too along the same isle.  Pepper jelly is a blend of sweet and hot and it is yummy with cream cheese and crackers.  I told you I do not can, well I fibbed just a bit, we have canned pepper jelly before successfully.  I hope we will get to make some this year.
Our peppers are just starting to come in and the hubbs is already picking them.  We had them stuffed on the grill over the fourth.  Several years ago we picked up a pepper popper grill pan, it has holes to put your peppers in to hold them upright on your grill.   This is a wonderful pan to have if you like stuffed peppers.   For our peppers, the hubbs browns some ground meat and then blends with a block of cream cheese and a taco seasoning packet.  This goes in the fridge to chill just a bit while he cores his peppers.  The cream cheese mixture needs to chill a bit so it will not run out of your peppers or be to mushy.  Once you have your peppers ready stuff them with your mixture, if your peppers are too small to sit up in the popper pan you can stick a long tooth pick through them to help hold them up.  We do this for the jalapeno peppers because they are usually smaller than the other peppers we use.  I like to dip mine in a little sour cream too when I get ready to eat them.  These are wonderful on the grill.