Grilled Pepper Poppers
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- 1 pkg
- hidden valley® original ranch dips mix
- 16 oz
- sour cream
- 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
- 1 tsp
- black pepper
1Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.
2Crumble fried bacon into cream cheese and add all additional ingredients except peppers. Mix together well.
3Place cream cheese mixture inside a quart size GLAD® food storage bag. Cut off one of the corners to make a pastry bag.
4Cut 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.
5Wrap each pepper tightly in foil.
6Place 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.