Grilled Stuffed Peppers

Prep: 25 min., Grill: 8 min. This method and cooking time works equally as well with jalapeños, but we found the heat level of those peppers to be too unpredictable for everyone to enjoy.

Yield: Makes about 24

Ingredients

• 2  pt. miniature sweet peppers
• 12  to 14 hickory-smoked bacon slices
• 1  (8-oz.) container garlic-and-herb spreadable cheese
• 8  (5- x 3-inch) disposable aluminum loaf pans

Preparation

1. Preheat grill to 350° to 400° (medium-high). Cut 1/2 inch from stem end of each pepper. Remove and discard seeds and membranes.

2. Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked.

3. Spoon cheese into a 1-qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full.

4. Place 1 bacon half over cut side of each pepper, securing with a wooden pick.

5. Carefully cut 3 (1-inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans.

6. Grill peppers, in pans, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes or until bottoms of peppers are charred and bacon is crisp.

Note: To make ahead, prepare recipe as directed through Step 4. Cover and chill peppers 4 hours. Proceed with recipe as directed.