If you like cheese, jalapeno peppers, and bacon, then you’ll love these smoked poppers.
Prep time: 20 min.
Cook time: 40 min.
RECIPE:
We’re going to start with 10 large jalapeno peppers. The bigger the better, because the larger the pepper, the more filling we can stuff inside!
After we wash them up, we’re going to cut the peppers in half lengthwise.
Next, we’re going to use a spoon to scoop out the seeds and some of the rib, which is where the pepper packs its heat.
Now that our peppers are prepped, we have a brick of cream cheese in a mixing bowl.
To that, we are going to add some black pepper, garlic powder, sweet paprika, and salt.
Next, we toss in some cheddar cheese and we’re going to mix it all together with a fork.
Now, I didn’t let my cream cheese soften for quite long enough, so I added just a splash of milk to help me along.
Once the filling is all mixed up, spoon in a heaping amount on one half of a jalapeno, and then close it with the other half. Like a Pepper sandwich.
And if you have extra filling leftover, when you’ve finished this step, it makes an amazing grilled cheese sandwich!
After we’ve finished stuffing our peppers, it’s time to bring out the bacon.
We’re going to wrap each pepper with a slice of bacon. Maybe two if the pepper’s rally big and really stuffed!
Now, I am going to heat up my pellet grill to 350 degrees, and then, in they go.
If you don’t have a pellet grill, a gas or charcoal one will work, but be sure to cook indirectly, to keep the bacon grease from dripping on your heat source and causing flares. No one likes burnt bacon.
Next, we’re going to set a timer for 30 minutes… and since we’ve got some time to kill… pour a little Scotch.
And after about 40 minutes, these peppers are crispy and ready to come off the grill.
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