Spicy meets sweet and creamy in these stuffed banana peppers Makes a great snack or an appetizer for a party Great for large groups as you can easily control the amount of spiciness This is one of my favorites
Prep Time
50 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Soak toothpicks in water for 15 minutes.
Combine cream cheese
sun-dried tomatoes
garlic
and cilantro in a large bowl. Mix well.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit
forming a 'T'. Remove seeds
as desired
using a paring knife.
Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp
about 10 minutes more.
Cook’s Note
Hungarian peppers are an excellent alternative to banana peppers if you like a little more heat and spice.Grilling is an excellent option for these tasty peppers
but keep a bottle of water handy to put out little fires from dripping bacon. You can also bake these on a baking sheet lined with aluminum foil at 400 degrees F (200 degrees C).The cream cheese filling can be prepared ahead of time and refrigerated or frozen.
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