Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This recipe is inspired by Sela's friend Randy Chapman.

Inspired by Randy Chapman
Recipe by Southern Living July 2012

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Recipe Summary

hands-on:
1 hr
total:
1 hr 45 mins
Yield:
Makes 24 poppers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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