I’m just going to come right out and say it; this is one of my favorite recipes. It is a combination of so many things I love. There’s grilling, spicy flavor, and cheese. Does it get any better than that? Oh yeah, there’s bacon. I made these poppers a while back for a girls’ night, and they were such a hit! Here’s what I did!
Wash peppers, cut off the tops, and core them. *I like a mild heat, so I made sure to remove all the seeds.
Stuff the cream cheese mixture into each jalapeno. 16 peppers worked out almost perfectly with the amount of mixture. However, the bacon cheddar cream cheese is also amazing on crackers, and makes a nice treat for a snack the next day!
Grill on low heat for the first several minutes, then raise to med- high heat, to get a really nice char on the veggies. I like my peppers to be lightly cooked through, so there is still a little bit of crunch, but not as though they are still raw on the inside.
The cream cheese mixture gets nice and hot inside the pepper, and you have to make sure to keep an eye on it while it cooks, because if the pepper is tilted just right, all the filling comes spilling out!
Voila! This is cheesy, bacon-y, spicy goodness!!! Make extras if you want leftovers, because I literally wasn’t even done cooking the rest of the meal before the poppers were long gone.
An easy grilled version of this popular appetizer.
- 1 package cream cheese; softened
- 16 fresh jalapeno peppers
- 3 slices bacon; cooked then diced
- 1/4 cup sharp cheddar cheese
Mix cream cheese, diced bacon, and cheddar cheese together until thoroughly combined. Wash peppers, cut top off, and scoop out seeds with a spoon. Then stuff the peppers with the cream cheese mixture and grill. Start with grill on low for several minutes to cook peppers, then finish on medium high to put sear on the outside.
You may have to slightly under stuff the peppers, as the cream cheese mixture will want to ooze out.