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Appetizer RecipesVegetable Appetizers pg 2 >  Jalapenos, Grilled Pepper Poppers


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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


    • 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


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


  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  
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