Featured Pinch Tips Video
- 1 pkg
- cream cheese, room temperature
- 1/2 c
- salad shrimp, chopped
- garlic powder
- salt and pepper
- jalapenos, fresh
- 12-24 slice
- thinly sliced bacon
1Blend together the cream cheese and shrimp, then season with garlic, salt and pepper.
2Cut tops from peppers and remove seeds. Rinse and pat dry.
3Stuff peppers with cheese mixture. Wrap with bacon and secure with a toothpick.
4Grill poppers until bacon is crisp. Be careful not to burn. Enjoy!