Pepper Snaps
Yummy cheese filled sweet peppers with just a hint of heat. Versatile enough to serve for tailgating or wine tasting.
Heat grill between 350-375 degrees and set grate at lid level. Cut tops off of peppers and remove stems and seeds, creating a cavity for mixture.
Mix cheese curds, parmesan cheese, jalapeno peppers and pineapple. Stuff peppers with mixture.
Cut bacon to create 1" to 2" strips to cap the peppers, and secure with toothpicks.
Grill 10 to 12 minutes and serve immediately with your favorite hot sauce, if desired.
Alternate: Bake the Pepper Snaps in a 350 degree oven, broil them a bit at the end of the cooking time.
Ingredients
Directions
Heat grill between 350-375 degrees and set grate at lid level. Cut tops off of peppers and remove stems and seeds, creating a cavity for mixture.
Mix cheese curds, parmesan cheese, jalapeno peppers and pineapple. Stuff peppers with mixture.
Cut bacon to create 1" to 2" strips to cap the peppers, and secure with toothpicks.
Grill 10 to 12 minutes and serve immediately with your favorite hot sauce, if desired.
