This recipe is inspired by Sela's friend Randy Chapman.
24 jalapeño peppers
1 1/2 (8-oz.) packages cream cheese, softened
3 tablespoons chopped fresh cilantro
2 tablespoons pepper jelly
1 tablespoon fresh lime juice
1/4 teaspoon salt
24 bacon slices
How to Make It
Cut stems off peppers. Cut each pepper lengthwise down 1 side, leaving other side intact; remove seeds and membranes using a small spoon. Rinse peppers under cold water to remove any remaining seeds.
Stir together cream cheese and next 4 ingredients. Spoon cream cheese mixture into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe a small amount of mixture into each pepper, and wrap each with 1 bacon slice. Secure with wooden picks.
Light 1 side of grill, heating to 400° to 500° (high) heat; leave other side unlit. Arrange peppers over unlit side, and grill, covered with grill lid, 22 to 25 minutes on each side.
As a gardener, I have lots of peppers to deal with. I was excited to see this recipe that used both jalapeños and pepper jelly (which I make also). The flavor of these was very good, but messy. I thought that one piece of bacon per popper was too much, so I used 1/2 a piece. Perhaps because of this, the stuffing leaked out while grilling. Next time i will use toothpicks to secure. I had leftover of the cream cheese stuffing, so I popped it in the microwave for 30 seconds and served it with the poppers as a dipping sauce. A yummy treat!
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