Prepare your work area so that everything you need is in front of you. Make sure you have your rack to hold the peppers, a sharp knife and a coring tool.
Take your first pepper and cut off the top.
Now take your coring tool and insert into the pepper and slowing turn COUNTER CLOCKWISE. The direction you use to REMOVE a screw. The natural thing to do is turn clockwise but the tool is designed to be turned COUNTER CLOCKWISE Slowly turn the tool till it reaches the bottom of the pepper.
Now pull the tool out and the pith (seeds and membrane) will come out. A few seeds might remain but most of the heat is in the membrane so a few seeds are not going to make much of a difference.
In the picture you can see how well this coring tool works.
Here you can see what your work area will look like when you are down to your last 6 peppers.
Now it is time to pull out the food processor. First add two large and peeled garlic cloves. Run processor until garlic is like a paste.
Now add two 8 oz packages of cream cheese and one teaspoon of salt and run the processor till the cheese is smooth.
Now add four tablespoon of sriracha. Please use your own discretion on the amount based on your tolerance to sriracha. Most people will not think this is to hot but your call.
Now run the processor till the color of the cheese is a light orange and the color is consistent.
Now the fun part. Get your Capela Jalapeno Poppers Stuffer. Looks like a caulking gun but is design to stuff peppers.
Take of the top of the stuffer and now load the cream cheese mixture into the stuffer.
This is what it looks like when it is loaded.
Insert nozzle into the opening of the pepper and slowing pull the trigger. Take your time for it can easily overfill a pepper.
This is what it looks like when filled.
Now take that same pepper and using real cheap and thin bacon start wrapping the pepper starting at the top and working yourself down. Leave the last inch unwrapped so it can fit back in the rack.
Here is what a peeper should look like when done.
Here is all 24 poppers in the rack and ready to be cooked.
Preheat oven or pellet grill to 375F and place the rack of poppers in the middle of the cooking are. Now cook for at least 30 minutes. I usually pull them when the bacon looks thoroughly cooked. The rack will keep the peppers upright and will make sure they do not blacken like when you try and cook them on a grill.
Here is a fully cooked popper. You will notice that the bacon is pink and not dark. This was cooked on a pellet grill and the same effect that gives ribs a pink smoke ring made the bacon look pink. It was well cooked and even crisp.
When I cut the popper in half you can see the cheese does not run and the bacon stays in place. Makes these poppers very easy to eat and they will be the hit of the party.Bon Appetit