Hands-on Time
1 Hour
Total Time
1 Hour 45 Mins
Yield
Makes 24 poppers

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Ratings & Reviews

proyal's Review

proyal
September 05, 2012
N/A

Stuart105's Review

Stuart105
July 30, 2012
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!