Grilled Jalapeño Poppers
Nothing like sizzling bacon and spicy peppers.
- 8 ounces cream cheese
- 2 tablespoons grated Parmesan cheese
- 1 ½ teaspoons garlic powder
- 1 ½ cups shredded Cheddar cheese
- 16 whole jalapeño peppers with stems
- 8 slices bacon cut in half crosswise
Warm up an outdoor grill to medium, lightly oiling the grate.
In a bowl, mix the cream cheese, Parmesan, garlic powder, and Cheddar together until thoroughly blended.
Lay a pepper onto a clean work surface and cut a lengthwise sliver into it from the side. You should be able to see the seeds and the white stuff. Using the handle of a teaspoon, scrape the seeds and membrane out, leaving the pepper hollow. Do this until all of the peppers have been hollowed. Stuff each pepper with cheese mixture, then wrap them in half a slice of bacon, securing them with toothpicks.
Grill the peppers on the less-hot part of the grill until they're hot and juicy and the bacon is browned, 30 to 40 minutes.