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 and halibut with pesto were pretty impressive but G surely showed me who the REAL grillmaster is with this bacon-wrapped, cream-cheese stuffed peppers.
- 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 a medium high heat, grill bacon-wrapped chili peppers, turning occasionally, until bacon is golden brown and crisp and pepper is tender. Remove toothpicks before serving.