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Recipes
Shopping list
Ingredients
- 1 (8-oz) bag mini sweet peppers
- 1 (2.10-oz) package precooked bacon slices
- 4 oz jalapeño-cheddar cream cheese
- 4 oz shredded sharp cheddar cheese
- Toothpicks
Steps
- Preheat grill. Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane. Cut bacon slices in half.
- Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut-side up; divide cheese mixture and fill each pepper half. Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
- Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve. (Makes 6 servings.)
Amount per ⅙ recipe serving: Calories 190, Total Fat 15g, Sat Fat 9g, Trans Fat 0g, Chol 45mg, Sodium 460mg, Total Carb 4g, Fiber 0g, Sugars 3g, Protein 8g, Calc 15%, Vitamin A 30%, Vitamin C 110%, Iron 0%