Grilled jalapenos stuffed with cheese and bacon
- Carbohydrate 5.82520853002708 g
- Cholesterol 13.0314918011044 mg
- Fat 4.34995890235176 g
- Fiber 1.62399997234345 g
- Protein 2.09297557252042 g
- Saturated Fat 2.15580666522184 g
- Serving Size 1 1 pepper (70g)
- Sodium 88.1473230024414 mg
- Sugar 4.20120855768364 g
- Trans Fat 0.662578391516542 g
- Calories 62 calories
Step-by-step
- Cut off the stems of the jalapenos.
- Remove the seeds and the membranes.
- Be careful not to touch your face or eyes.
- Rubber gloves are great for protecting your skin.
- Rinse the peppers and dry them on paper towels.
- Set aside.
- Beat the cream cheese and ranch powder until creamy.
- Stir in the bacon and shredded cheese.
- Fill the peppers completely with the cheese mixture.
- Place in a grill basket or pepper tool upright and place on the grill.
- Grill on indirect heat for about 25 minutes.
- The temperature should be around 375*.
- The peppers will lose their bright color as they cook.
- Serve hot.
- Makes 12 peppers.
Controlling the grill temperature at 375 degrees Fahrenheit is the single most important factor for success. Too high, and the cheese liquefies and escapes before the pepper softens. Too low, and the peppers take too long, turning mushy before the exterior gets any color.
Specialized perforated grill racks or pepper-coring tools make preparation efficient, but standard kitchen equipment works well. A paring knife combined with a small metal melon baller cleanly hollows out the cavity without puncturing the outer skin. Standard metal tongs are mandatory for transferring the loaded peppers to the grates without spills.
Indirect heat cooking requires the burners directly beneath the food to remain off while surrounding burners stay lit. Place a foil drip pan under the peppers to catch rendering fats that cause flare-ups. Watch for the skins to dull in appearance and wrinkle slightly, signaling that the peppers are cooked through.
Prepared stuffed peppers maintain quality in the refrigerator for up to three days when stored in a sealed airtight container. Reheat leftovers gently in a toaster oven at 300 degrees until warmed through, avoiding microwaves that turn the bacon soggy.
