Grilled Bacon Wrapped Peppers stuffed with cheddar and cream cheese are a great summer appetizer. Pablano or banana peppers keep than mild but still add flavor.
All week I have been experimenting with recipes that use bacon. I wrapped chicken in it, mixed it with hamburger and roasted it with maple syrup for Natalie’s last waffles before school. I had some left over so I tried my hand at stuffed pablano and banana peppers. I stuffed them with a mixture of cream cheese and sharp cheddar and added some seasoning, then wrapped them in bacon and put them on the grill. I used a really good quality of bacon from the butcher which was pretty thick. They were tasty even though they weren’t very photogenic.
Half my group liked the cream cheese mixture and the other half voted to decrease the cream cheese and increase the cheddar. Either way these were pretty spicy and an interesting take on stuffed peppers. The recipe called for jalapeño peppers, but I chose the bigger pablano and banana peppers as they are much easier to work with and not quite so spicy. I am going to try hatch next time.Print
Bacon Wrapped Stuffed Peppers
- 6–8 Pablano/banana peppers
- 8 ounces cream cheese, softened
- 8 ounces sharp cheddar cheese, shredded
- 3–4 green onion, chopped
- ½ teaspoon garlic powder
- 1 tablespoon chipolte pepper
- 6–8 slices bacon
- Slice the peppers from stem to tip. Use a spoon to scrape out the seeds and veins.
- In a medium bowl, combine the cheeses and seasonings and fill each pepper. Wrap each with 1 slice of bacon using 2 toothpicks to hold it in place.
- Place peppers on grill, cut side down, heated to medium-high. You can put tinfoil under the peppers to prevent flare ups. Once the top is cooked and the cheese has started to soften, turn them over and cook until the bacon is cooked through and the peppers are soft, about 15 minutes depending on how hot the grill is.