Grilled Pepper Poppers

Jenny Moretz


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


★★★★★ 2 votes




  • 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

How to Make Grilled Pepper Poppers


  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.

Printable Recipe Card

About Grilled Pepper Poppers

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