Dornish Smoked Dragon Peppers | Game of Thrones Inspired Recipes

What’s Up, Hungry People

This week, we’ve made our mighty return to the lands of Westeros in anticipation of the newest installment in the Game of Thrones series: House of the Dragon season two is just a few days away at the time of writing this post – and to say I am excited is an understatement!

I’ve been making feasts inspired by the lands of the Seven Kingdoms for nearly a decade at this point, so getting ready for the newest (or I suppose, oldest?) reign of the Targaryens just felt right. Reading the books just makes me too hungry that I literally have to get up and do something about it!

SPOILER WARNING: If you aren’t caught up on the most recent season of Game of Thrones, there may be mild spoilers in this post!

A Journey to Dorne

Dornish dragon peppers are mentioned throughout the book series as a long, green, fiery pepper that is often used to make snake sauce (which I definitely want to try to make some day!!). The peppers are mentioned being mixed into omelettes, topped on flatbreads, or stuffed with cheeses.

Seven courses were served, in honor of the seven gods and the seven brothers of the Kingsguard. The soup was made with eggs and lemons, the long green peppers stuffed with cheese and onions.

The Watcher – Dance with Dragons, Quote Source

Dorne is known for its flavor – spices are plentiful; the fruit and vegetables are fresh. In the real world, I’d like to imagine that Hungarian peppers or a similar waxy pepper would make for an excellent substitute for the fictional peppers found in the books. Hungarian peppers are long and spicy – but when their seeds and pith are removed, the heat is still there but won’t necessarily pack a punch, especially if you’re secretly a Targaryen.

Smoked Dragon Peppers

For my Dornish dragon peppers, I opted to smoke them in dragon flame – aka an electric smoker. Using a smoker is essential for getting the perfect smoky flavor. First, I smoked my cream cheese (which by itself is already an incredible addition to many dishes) before I mixed it with yellow cheese, garlic, and onions and stuffed it into the peppers all the way to the tip before topping it off with a spicy blend of panko, butter, and pepper flakes.

I then used an upright pepper holder (affiliate link) to make sure that my peppers were perfectly smoked from top to bottom.

Here’s What You Need:

• Cream cheese: Smoked to add rich, smoky flavor.
• Hungarian peppers: The vessel for our cheesy filling.
• Cheddar cheese: Adds a sharp, tangy bite.
• Shallot: Provides a mild, sweet onion flavor.
• Garlic: Adds a pungent kick.
• Black pepper: Enhances the overall flavor profile.
• Panko bread crumbs: Creates a crispy topping.
• Butter: Helps bind the panko topping.
• Red pepper flakes: Optional, for an extra kick.
• Green onion: Optional, for a fresh garnish.
• Apple or cherry wood chips: For that authentic smoked flavor.

Let’s Cook

Alright, Hungry People, fire up that smoker to 225°F. Take those glorious blocks of cream cheese and place them whole into a heatproof container—I used a trusty stainless steel bowl. Leave them uncovered, because we want that smoky goodness to really seep in. Toss in some apple or cherry wood chips and let them work their magic for 20-30 minutes. You’ll know the blocks of cream cheese are ready when they’ve developed a nice brown ‘skin’ on top, almost like dragon scales. Once done, remove them from the smoker and, while they’re still soft and warm, mix in that smoky topping. Let it cool to room temperature. Remember, we’re not chilling it—we want it just right for stuffing.

Prepping the Filling

Now, while the cheese is cooling, grab your food processor. Toss in the shallot and garlic and pulse until they’re finely chopped. In a larger bowl, mix together your smoky cream cheese, shredded cheddar, and the minced shallot and garlic. Let this cheesy concoction rest for about 15-20 minutes.

Preparing the Peppers (Gloves Recommended!!!)

Here’s where things get a little hands-on. Don your gloves (seriously, you don’t want pepper juice in your eyes, ask me how I know) and prep those Hungarian peppers. Chop off about 1/2 – 1 inch from the top, then use a pepper corer to get rid of the seeds and pith. The more seeds and pith you remove, the less fiery your peppers will be—unless you’re a Targaryen and crave that heat! Place the cleaned peppers in your pepper stand holder.

Stuffing the Peppers

Time to fill those peppers! Transfer your cheese mixture into a piping bag. If you need to work in batches, no problem. Snip off the tip of the piping bag and fill each pepper from bottom to top until it just barely overflows. Repeat this with all your peppers. You want them packed with that cheesy goodness—like Tyrion’s goblet packed with wine.

Adding the Crunch

In a smaller bowl, melt the butter and mix it with panko and red pepper flakes. Flip your stuffed peppers and press their tops into the panko mix so they get a nice, crispy topping. Place them back into the rack, making sure they’re upright and secure. You can even use toothpicks to keep them steady if needed.

Smoking the Peppers

Place your pepper rack into the preheated smoker. Add more wood chips and let them smoke for 45-60 minutes. You’re aiming for slightly wrinkled peppers with a golden, crispy topping—kind of like those sun-worn Dornish landscapes.

Finishing Touches

Optional, but highly recommended for that extra flair—use a brulee torch to lightly blacken the tops of the peppers. This gives them a dramatic, fiery look, perfect for a Westerosi feast.

Let your peppers cool for about 10 minutes before serving. They’re fantastic at room temperature too, making them perfect for your Game of Thrones viewing party. Sprinkle on some green onions and more red pepper flakes for color and a bit more heat.

Tips for Perfect Dornish Dragon Peppers:

• Smoking Time: Keep an eye on the cheese while it’s smoking. Over-smoking can lead to an overpowering flavor—aim for balance.
• Pepper Prep: Be thorough when removing seeds and pith. It helps control the heat level, making the peppers enjoyable for everyone.
• Stuffing Peppers: Use a piping bag for even filling distribution. This ensures every bite is packed with delicious filling.
• Crispy Topping: Press the peppers firmly into the panko mixture. This guarantees a satisfying crunch in every bite.
• Serving Suggestion: These peppers are best enjoyed fresh out of the smoker, but they can also be served at room temperature for gatherings.

These Dornish smoked dragon peppers are sure to transport you straight to the heart of Dorne. They’re smoky, cheesy, and pack just the right amount of heat to make any Game of Thrones viewing party unforgettable. Whether you’re a Stark or a Lannister, these peppers are the perfect addition to your Westerosi feast. Serve them up, gather your friends, and enjoy every bite while discussing your favorite moments from the series.

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