I had a little extra filling left over, and I had a little extra bell peppers left over from my garden. I filled the bell peppers and grilled them the same way, and they were amazing! I almost couldn't decide which I liked better. Either way, I'm sure everyone will love them.
13 jalapeno peppers
8 oz cream cheese
1 cup shredded cheddar (optional-I've had them both ways and they are all good!)
turkey bacon (or the real stuff)
- Slice the peppers in half lengthwise and scrape out the seeds and membranes with a spoon. If you don't want your peppers to be hot, let them sit in cool water for a while. The longer they soak, the more mild they will be. I let mine soak for about an hour.
- Combine the cream cheese and cheddar if you are using it.
- Spread the cheese to fill the peppers. Wrap it with bacon and secure it with a wet toothpick. Note toothpicks need to be wet so they don't burn on the grill!
- Place on grill and cook until bacon is crispy.