FoodReference.com (Since 1999)

Recipe Section - Over 10,000 Recipes

 

Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesVegetable Appetizers pg 2 >  Jalapenos, Grilled Pepper Poppers

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

JALAPENOS, GRILLED PEPPER POPPERS

grilled pepper poppers

Expert's Note: When I cook outdoors, I determine which size grill to use based on the quantity of food I am preparing. I have been a charcoal griller all my life; it is the only way to get that right temperature and flavor that make your foods "pop." For a less spicy appetizer, swap out the jalapenos for 6-8 small Poblano peppers and cool them off with Hidden Valley Ranch® dip.
Makes: 6 servings
Prep time: 30 minutes
Cook time: 10-12 minutes

Ingredients:

    • 1 pound Bacon
    • 8 oz. cream cheese, room temperature
    • 6 oz. aged provolone cheese, shredded (1½ cups)
    • 1 tablespoon garlic powder
    • 2 teaspoons cumin
    • 1 teaspoon black pepper
    • 18-20 large jalapenos
    (Note: for a less-spicy substitute, try 6-8 small poblano peppers instead)

    Dipping Sauce
    • 1 packet (1 ounce) Hidden Valley The Original Ranch Dips Mix
    • 16 ounces sour cream
     

Directions

Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.

Fry bacon, drain, and let cool. Crumble bacon into cream cheese and add all additional ingredients. Mix together well. Place cream cheese mixture inside a quart size GLAD food storage bag. Cut off one of the corners to make a pastry bag.

Cut off the top of the peppers approximately 1/4 of an inch from the base of the stem and set tops aside. Stuff cream cheese mixture in top of peppers and replace caps. Wrap each pepper tightly in foil.

Place wrapped peppers on the grill grate directly over a hot bed of Kingsford charcoal and turn frequently for 10-12 minutes. Remove from the grill, let cool, unwrap and serve with Hidden Valley Ranch dipping sauce to cool down the spice from the peppers.
 

Recipe created by grilling enthusiast, Alan Clifton of Dayton, Ohio, on behalf of Kingsford® charcoal
 

RELATED RECIPES

  Vegetable Appetizers pg 2   |   Garbanzo Tabbouleh   |   Glazed Edamame Beans   |   Green Beans with Basil Dip   |   Grape Leaves, Lemony Stuffed   |   Grape Leaves, Stuffed   |   Grape Leaves, Stuffed (Dolmathes)   |   Grape Leaves, Stuffed (Yaprak)   |   Grilled Roasted Garlic   |   Italian Rice Fritters   |   Jalapenos, Baked Jalapeno Poppers   |   Jalapenos, Grilled Pepper Poppers   |   Jalapeno Poppers (Gluten Free)   |   Lentils & Rice   |   Matbucha   |   Mung Bean Dumplings In Ginger Sauce   |   MUSHROOM APPETIZERS >>>   |   Okra, Stuffed with Coriander   |   Okra Fritters   |   ONION APPETIZERS >>>   |   Pig Skins   |   Plantain, Roasted with Garlic Sauce   |   Poblano Chiles, 3 Cheese Stuffed   |   Potatoes, Baked Pomme Frites   |   Potato & Carmelized Onion Tarts   |   Potato, Cheddar Skins & Garlic Dip   |   Potato and Cheese Roll   |   Potato Latkes   |   Potato, Mini Latkes w/Pear Chutney   |   Potato, Mushroom & Dried Plum Torta   |   Potato Pancakes, Bacon & Chive   |   Potato Pancakes, Korean   |   Potato Party Pancakes   |   Potato Planks, Grilled   |   Potato Skewers, Rosemary   |   Potato Skins w/Sun Dried Tomatoes   |   Potato, Spiced Potato Dumplings   |   Potato Walnut Cakes   |   Pumpkin, Cored Pumpkin   |   Pumpkin Fritters, South African   |   Pumpkin Ravioli  
  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages