Ingredients
10
10 servings
- •toothpicks
- •2 (8 ounce) packages cream cheese, softened
- •0.5 cup chopped sun-dried tomatoes
- •3 cloves garlic, minced, or more to taste
- •1 tablespoon chopped fresh cilantro
- •10 banana peppers
- •10 slices peppered bacon, or to taste
Instructions
- Soak toothpicks in water for 15 minutes.
- Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a 'T'. Remove seeds, as desired, using a paring knife.
- Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
- Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
Nutritional Facts
Per 10 servings
- Calories: 223
- Carbohydrate: 5g
- Fat: 20g
- Fiber: 2g
- Protein: 8g
- Sugar: 2g
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