Stuffed Grilled Peppers

30 Oct

Jalepeño peppers, stuffed with cream cheese, wrapped in bacon, and then grilled slowly until peppers are tender and bacon is crisp. These are served with a ranch sour cream dip.

-By Bryan Strommen


20 fresh jalepeño peppers
20 slices hickory bacon
16oz regular cream cheese
1 small tub ranch sour cream dip


  1. Preheat grill.
  2. Slice the jalepeños open enough to get the seeds out, but still be able to close them again. Wash out and let dry a little on paper towel.
  3. Fill each jalepeño with cream cheese.
  4. Wrap with a slice of bacon.
  5. Cook on grill on opposite side as the flames for 2 – 3 hours or until done. Serve with ranch dip for dipping.
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Posted by on October 30, 2011 in Appetizers


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