Ingredients
- 32 ounces cream cheese (at room temperature)
- 3 to 6 garlic cloves, minced
- 1/4 cup finely chopped sun-dried tomato
- 1 1/2 tablespoons fresh basil leaves
- Kosher salt (1 pinch)
- 28 to 56 ounces jalapeno peppers (14-28 peppers)
- 1 pound bacon (thinly sliced bacon)
How to Make
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Step 1: Preheat the grill to medium high.
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Step 2: Mix all packages of cream cheese with garlic, sundried tomatoes, basil and salt.
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Step 3: Mix until smooth.
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Step 4: Cut a small slice on one side of the pepper and remove all of the meat and seed from the jalapeno. (I have used the extra jalapeno, finely chopped, in the cream cheese mixture also, only if you like it HOT!).
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Step 5: Fill the opening of the jalapeno with the cream cheese mixture using a pastry bag, or whatever kitchen tool allows you to fill it the easiest. (some times I have found that a steak knife works the best.)
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Step 6: Be careful not to overfill, as filling may spurt out during cooking.
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Step 7: Wrap each pepper with 1 strip of bacon, securing the opening in the pepper with a pre-socked toothpick. (If serving a large crowd and you are using long metal or wood skewers this works also.).
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Step 8: Barbecue the peppers until the bacon is fully cooked.
We hope you enjoy this recipe!
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