Anything wrapped in sweet, smoky bacon is a sure crowd pleaser especially these kicky peppers filled with warm, creamed cheese. Try another fun variation by stuffing a large, dried date with a smoked almond, wrapping with a slice of bacon then grilling until the bacon is crispy. Outstanding!
- 12 medium fresh jalapeno peppers (wear gloves when handling)
- 4 ounces cream cheese, softened
- 6 strips thick-sliced bacon, cut in half widthwise
Preheat the grill to medium high.
Cut the peppers in half lengthwise, leaving the stem intact. Remove the seeds and membranes and stuff each half with cream cheese. Place the halves back together, wrap with a strip of bacon and secure with a toothpick.
Place on the grill grate and cook on all sides until the bacon is crisp and the pepper has softened, about 10 minutes. Cool slightly before serving.
Oven directions: Preheat the oven to 450 degrees and arrange the prepared peppers on a broiler pan. Bake for 20 minutes, turning once or twice until the bacon is crispy. Cool slightly before serving.
Makes 4 to 6 appetizer servings.
Photo by Jodi Miller