These are not for the feint of heart, and I am not sure if I will make them again. My friend Sarah took about 30 minutes before she could feel her lips again after eating one. They are certainly not something to savor in the mouth for a long time.
The stuffing is easy to make. Cook the finely chopped mushrooms with some olive oil. When they are cooked, remove them from the heat and allow them to cool.
For the recipe you will need:
Capsicum chinense peppers
Salt and pepper
While the mushrooms are cooling, chop tarragon, feta and tomato. Then mix the ingredients into the mushrooms once they are cool enough not to melt the cheese.
To prepare the peppers, chop the tops off, and wash them in running water. The washing process removes some of the heat (with the aroma coming of these little beast it can sometimes be hard to breath during the washing). Depending on how much heat you like, keep washing and soaking them to make sure all the seeds are gone. I spent about 30 minutes doing this, and they were still a bit to hot. If you can find an alternative bit sized pepper with less fire please let me know. Perhaps the chili man’s database of more than 3500 chili peppers is a good place to start.
Once the peppers are washed, stuff them with the mushroom mixture, and bake them for about 20 minutes in a hot oven.
Once cooked, allow them to cool, and drizzle with more olive oil. I like them served cold with a very large icy cold beer.