Grilled Jalapeno Peppers stuffed with Cream Cheese and wrapped in Bacon

One of the reasons I love food and cooking so much is the ability it gives you to bring, "the fun" into each and every dish!

These Grilled Jalapeno Peppers stuffed with Cream Cheese and wrapped in uncured Applewood Smoked Bacon define fun eating...make a tray of them this weekend and let the parties begin!

Read on for additional photos and method.....












Grilled Jalapeno Peppers stuffed with Cream Cheese and wrapped in Bacon

Method:

Slice a slit into your jalapeno peppers careful not to cut the peppers in half.  Carefully remove the seeds and the pulp.  A small spoon or zester should do the trick.

Take room temperature cream cheese and fill the insides of your peppers.  I used a piping bag but a Ziploc bag with the corner cut off or a basic spoon would work too.  Resist over stuffing with cheese because you will have to close the peppers up and you don't want too much cream cheese overflow.

Close your peppers and wrap them in a slice of uncooked bacon (we used a half a slice of bacon for each jalapeno). 

Secure the jalapeno closed with a wooden toothpick.  (We soaked our toothpicks in water about 20 min's before using.)

Take an aluminum pan (or make your own - shown above) and place your grill on medium heat.  Grill peppers, covered, flipping occasionally, approximately 30 minutes...or until the bacon is cooked and crisp and the peppers are noticeably soften and cooked.

We ate some immediately and finished the others the following day by reheating in the oven.  BOTH DAYS EQUALLY DELICIOUS!!!!!