Yields18 ServingsPrep Time45 minsCook Time15 minsTotal Time1 hr
Yummy cheese filled sweet peppers with just a hint of heat. Versatile enough to serve for tailgating or wine tasting.
1.50 dashes dozen golf ball size mini bell peppers
3 strips bacon, (3/4 cooked)
hot sauce (optional)
1 cup Ellsworth Cooperative Creamery Cheese Curds, diced
2 tsp parmesan cheese
2 tbsp diced jalapeno peppers, well drained
3 tbsp crushed pineapple in syrup, well drained
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.
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