Red Pepper Poppers
Recently, I hosted a raw food pot luck at my home. Talking to everyone, at all levels of involvement with raw food was interesting and enlightening. It is always fun to see what raw food dishes people show up with. One couple brought some jalapeno poppers, made the raw food way. They were very good. I was inspired to take a shot at it and see what I could come up with.
Instead of using green jalapeno’s, I opted for small red cayenne peppers, for the color and the ripeness. The heat is about the same. The filling is made from pine nuts, cashews and a few other ingredients. Eggplant “bacon” tops completes the bite size morsels. There are quite a few recipes out there for eggplant “bacon”. This one was inspired by a trip to the spice shop and a desire to make it quick and easy. It turned out great. I had to fight my daughter to keep enough for the photos!
Pepper Poppers with Pine Nut Filling and "Bacon"
The day before, make the bacon.
Eggplant Bacon
- 1 eggplant
- 2 tablespoons olive oil
- 1/4 cup water
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground chipotle peppers (I get them pre-ground)
- 2 tablespoons agave (or liquid sweetener of your choice)
- Using a vegetable peeler or mandolin, slice the eggplant into strips about 1/8″ thick. Set aside.
- Mix together marinade ingredients.
- Place eggplant in marinade, making sure all is covered. Cover and let soak for 2-3 hours.
- Dehydrate at 116 for at least 12 hours, or until crisp.
The day of:
Pine Nut Filling
- 1 1/2 cups pine nuts (presoak for 4-5 hours.)
- 1/2 cup cashews (pre-soak for 4-5 hours)
- 1 1/2 lemons (juice from)
- 1/4 cup water
- 2 tablespoons nutritional yeast (not considered raw, but used frequently in raw food recipes)
- 1 tablespoon smoked paprika
- pinch salt
- 1/2 red pepper
- Place all ingredients in food processor and process until smooth.
Assembly
- 10 cayenne peppers
- pine nut filling
- eggplant bacon
- Cut peppers in half and remove seeds. I use plastic gloves when doing this. Be careful to not touch your face while doing this. The heat is in the seeds.
- Fill pepper halves with pine nut “cheese” and top with eggplant bacon. Enjoy!!
dee wrote on July 30, 2010
I coun’t get my bacon crispy any sugessions?
Susan wrote on July 30, 2010
You have to remember this is a veggie not a fat laddened piece of pork that is fried. That said…it will still be a little chewy. If it is too chewy, dehydrate more…
Tesha wrote on July 29, 2010
These look amazing definately going to give these a try this weekend.
amanda wrote on July 16, 2010
They turned out fantastic – wear the gloves!!!!
Charlot wrote on July 4, 2010
My friend is starting a raw food diet so I told her about your site. You have so much great info. I have been raw for 2 years and feel great!
Charlot 🙂
Chel wrote on July 4, 2010
Thanks! Either way I’m going to try it! It ooks great! Thanks for the recipe.
Chel wrote on June 29, 2010
I’ve been reading about eggplant bacon for awhile. Does it really have the qualities of bacon? What about the texture?
I’m asking because I’m trying to venture out and try new recipes.
Thanks!
Susan wrote on June 29, 2010
I honestly don’t know how to answer that. It has it’s own flavor and texture. It is not fat laden meat so it isn’t going to be the same.
Shana wrote on April 26, 2010
I just made these. Oh my goodness, they are amazing!!!! I am new to a raw food diet and I love experimenting. These are fabulous to the max!!!!!
Susan wrote on April 13, 2010
Yes… you can substitute. You will have to experiment with them in the dehydrator to achieve the desired softness that you are looking for.
Helene wrote on April 13, 2010
Can you indeed substitute with green jalapeno’s AND put them in the dehyrator (how long?) to give them the commercial microwavable “jalapeno poppers” consistency- to get them a little soft?