Grilled Pepper Poppers

Jenny Moretz

By
@Ladysteelers

Perfect Tailgate grilling food!!! Tailgating in the stadium parking lot or tailgating on your deck, it's all good!!! Enjoy!!!!


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Comments:

Serves:

10-15

Ingredients

DIPPING SAUCE

1 pkg
hidden valley® original ranch dips mix
16 oz
sour cream

INGREDIENTS

18-20 large
peppers ( bananna peppers, or your choice)
1 lb
bacon (fried & crumbled)
8 oz
cream cheese, room temperature
1 1/2 c
aged provolone cheese, shredded
1 Tbsp
garlic powder
2 tsp
cumin
1 tsp
black pepper

Directions Step-By-Step

1
Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.
2
Crumble fried bacon into cream cheese and add all additional ingredients except peppers. Mix together well.
3
Place cream cheese mixture inside a quart size GLAD® food storage bag. Cut off one of the corners to make a pastry bag.
4
Cut off the top of the peppers approximately ¼ of an inch from the base of the stem and set tops aside. Stuff cream cheese mixture in top of peppers and replace caps.
5
Wrap each pepper tightly in foil.
6
Place wrapped peppers on the grill grate directly over a hot bed of Kingsford® charcoal and turn frequently for 10-12 minutes. Remove from the grill, let cool, unwrap and serve with Hidden Valley® Ranch dipping sauce to cool down the spice from the peppers.

About this Recipe