Variety Show - Beaver Dam

Beaver Dam

(Hot Scale: 2-4)

This is possibly our favorite hot pepper. Plants are compact, thus we can get many more per foot in one of our rows. We have also gotten as many as three flushes of fruit as long as we pick at the 'lime green' or slightly later stage. Fruits mature to red, first showing some yellow and orange. Taste is excellent at all stages but will grow hotter the longer you leave it. Each plant will produce between 3 and 7 peppers per plant per flush, with an average around 7 fully formed fruit per plant in a season. Fruit can be as long as 7 inches and are excellent for stuffing. Walls are not terribly thin. Heat levels have been highly variable on our farm. Some can be very mild and others extremely warm. Heat tends to concentrate in the tip of these fruits. These have given the most consistent results in the high tunnel since they do not like wet seasons.

Stuffed Beaver Dam Peppers

• l lb hamburger, cooked and drained
• 1 c cooked rice
• 1/4 c shredded cheese
• 1 med tomato, diced
• 6-8 Beaver Dam peppers
• salt, pepper and other seasonings to taste

Mix stuffing ingredients and let sit for 5 minutes. Cut off tops of Beaver Dam peppers and remove seeds. Stuff hamburger mixture into peppers. Place peppers in a greased 9x13" cake pan. Bake at 400 degrees F for 35 minutes.

Substitution: 2.5 c black beans for hamburger.

Note: Easy meal. Beaver Dams rate 2 to 3 out of 5 on the heat scale. Hotter with seeds and hotter towards the tip of the pepper.

T Faux