Ingredients
-
12
-
1/2
-
6
-
-
-
-
-
-
-
-
-
-
-
-
Directions
Mini Peppers Stuffed With Cheese and Topped With Bacon – Grilled, A great summertime appetizer! Colorful and unique – can be made ahead and refrigerated until ready to grill
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Prepare a Pan by Using a Disposable Aluminum Pan. Turn Upside Down and Cut Holes Only Big Enough to Hold the Peppers Upright. |
|
2
Done
|
Wash Peppers, Removing the Stem and a Thin Slice of the Top. Clean Membrane and Seeds. |
|
3
Done
|
Fill a Quart Size Ziploc Bag With the Cheese Spread. Snip the Corner. Fill Each Pepper With Cheese Mix, Placing Each on the Prepared Pan. |
|
4
Done
|
Cut Each Slice of Bacon in Half. Wrap Across the Top of the Pepper, Securing It With a Toothpick Through the Top Half of the Pepper. |
|
5
Done
|
Grill 10-20 Minutes Until Bacon Is Crisp and Cheese Is Melted. Watch That the Bottoms of the Peppers Do not Burn. |
|
6
Done
|
Serve Warm. |
|
7
Done
|
Can Use Jalepenos in Place of the Sweet Peppers If More Heat Is Desired. |
