Print Options:

Pepper Snaps

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.

OVERALL
 1.50 dashes dozen golf ball size mini bell peppers
 3 strips bacon, (3/4 cooked)
 18 toothpicks
 hot sauce (optional)
FILLING
 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
1

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.

2

Mix cheese curds, parmesan cheese, jalapeno peppers and pineapple. Stuff peppers with mixture.

3

Cut bacon to create 1" to 2" strips to cap the peppers, and secure with toothpicks.

4

Grill 10 to 12 minutes and serve immediately with your favorite hot sauce, if desired.

Nutrition Facts

Servings 0