Today was the first time in days that weather in our neck of the woods was friendly enough for outdoor grilling and since we were both off from work, G and I wasted no time in getting the charcoal going. I thought my chinese-style ribs were pretty impressive but G surely showed me who the REAL grill master is with these bacon-wrapped cheese-stuffed peppers.
You guys, these stuffed peppers are the stuff appetizers are made of, or should! With creamy cream cheese, smoky bacon and spicy Anaheim peppers, they’re an explosion of awesome flavors at every bite. So, please. Do yourself a favor. Grill yourself a batch and grab an ice cold beer while you are it. Best way to spend a weekend afternoon, if you ask me.
- 8 Anaheim peppers
- 8 oz cream cheese
- 8 strips thin-sliced bacon
- Cut a slit lengthwise but not all the way through on one side of the chili pepper. With a spoon, carefully remove the seeds. Gently wash under cold, running water to rid of stray seeds.
- Fill the cavity with cream cheese. Starting from the stem end, wrap the chili pepper with bacon, going around the length of the chili pepper and all the way to other end. Secure with toothpicks. Repeat with remaining peppers.
- On medium high heat, grill chili peppers, turning occasionally, until bacon is golden brown and crisp, and pepper is tender. Remove toothpicks before serving.