Reviewed: Aug. 24, 2008

HOT! I used a variety of spicy red, orange and green peppers for this recipe including jalapenos. I took the advice of other users and added some grated cheddar along with some granulated garlic. Slit the peppers down one side and use the tip of a sharp knife to clean out the seeds and ribs of the peppers. Wooded skewers were perfect for keeping the bacon securely wrapped. They cooked easily on the gas grill and were enjoyed by my family. I recommend using surgical gloves while working with peppers to avoid having any of the burning pepper on your hands afterward.

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Anastasia

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Moscow, Idaho, USA

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Reviewed: Aug. 24, 2008

Okay, the only reason this didn't get five stars was because it really was labor-intensive. These seemed like the perfect appetizer for my dh's "fantasy football" draft with his buddies. I wanted to leave the jalapenos whole, so making a slit in the side to remove the seeds wasn't very easy. I took the suggestion and added garlic powder and bit of worcestershire sauce to the cream cheese. Cooked them on the grill. Long story short, there are no leftovers. One guy said "I've never had those specific flavors combined in my mouth before, and I love it!" So I guess I'll be making these again. But if anyone has any easy suggestions on how to de-seed those suckers, I would really appreciate it.

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KDPKLK

Cooking Level: Expert

Living In: Portage, Michigan, USA

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Reviewed: Aug. 24, 2008

Took these to a party and got great reviews. I used half cream cheese and half grated sharp chedder and added about a tsp of Emeril's Southwest Seasoning. I baked in the oven at 350 for about 25 minutes and then under the broiler until the bacon crisped up. half a piece of bacon worked great, but if you had really big peppers you might need a whole piece. This is a keeper.

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DStorey

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Reviewed: Aug. 23, 2008

YUM! I added shredded cheddar to the cream cheese as others had suggested. First try I used jalapenos. Today I made them with mild green chiles. Next time I will try making them with fat free cheeses and turkey bacon for my dieting friend. Thank you for a great recipe!

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LUVNGRAMS

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Reviewed: Aug. 23, 2008

These were excellent! cooked in oven until bacon was crisp and added lipton herb seasoning to cream cheese cant wait to try other seasoning as well

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shortiety

Cooking Level: Expert

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Reviewed: Aug. 22, 2008

This is very good..To some it is looked at to be a bit warm, and to others, not quite warm enough. The secret to keeping the heat in the dish is to leave the peppers structure on the inside alone. (the white lining, and seeds) To take out the heat of the pepper, simply take all the seeds and internal structure out to where you have nothing but a green halved pepper. Very tasty and original, wonderful app.

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John

Cooking Level: Professional

Living In: Crestwood, Kentucky, USA

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Reviewed: Aug. 22, 2008

We have been making these for years. The one thing that we do different is mix equal parts cream cheese and shredded cheddar to stuff them. We have also frozen them and used them when we are grilling in the winter. They work great! Just pull them out when you light the grill and they are ready to go when the grill is hot.

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Steph

Cooking Level: Expert

Home Town: Clarion, Iowa, USA

Living In: Bridgewater, Iowa, USA

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Reviewed: Aug. 22, 2008

I make these all the time and they are always a hit. However, I add chop garlic and fresh thyme to the cream cheese.

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chiken88

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Reviewed: Aug. 22, 2008

I have made this recipe many times. But I make it in the oven. Its wonderful as an appetizer for parties!

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kg2943

Cooking Level: Beginning

Home Town: Arlington, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 22, 2008

I have tried these they were wonderful. If you don't like the heat, try making them with sweet banana peppers.

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Pat

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Reviewed: Aug. 22, 2008

We love this recipe and have been making it for years. In the winter time I take them and place them on a broiler pan and place them in the oven. Just as good!!

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tfranz81

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Reviewed: Aug. 22, 2008

These are awesome! In one of my teenage jobs I had the opportunity to work under a five-star chef and he taught me how to make these. Since then, I've brought these to parties pretty frequently and they always get rave reviews. Just my poor heart's luck that I could eat these bacon-y bites all day!!!

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Joie de Vivre

Cooking Level: Beginning

Home Town: San Antonio, Texas, USA

Living In: Topeka, Kansas, USA

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Reviewed: Aug. 22, 2008

we love this! i made myself sick one night munching on these. the only thing that we do differently is right after it comes off the grill we drizzle honey on them and they are devine!

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Tiger Sand

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Swansea, South Carolina, USA

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Reviewed: Aug. 22, 2008

My kids taught me this it is a favorite at their parties. JUST MAKE SURE that you do NOT remove the stem or the end just make a slit along one side or your cheese will ooze out all over your grill. There are so many variations! we love coming up with new ones. Here are a few: Stir into Cream Cheese before stuffing the peppers: 1 Pkg Hidden Valley Ranch mix (dry) Shredded cooked Crab, Shrimp, or both Sliced Green onions Shredded Sharp Cheddar Cheese You can also swap out the peppers for any other kind- sometimes we use the huge green chilies but you have to use more bacon and Cream Cheese. There are small, mild peppers also that the little kids and elderly love. WATCH THEM Close on the grill they burn fast!

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Soni Cido

Cooking Level: Expert

Home Town: Pine Island, Minnesota, USA

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Reviewed: Aug. 22, 2008

These are excellent, I first made them in a dutch oven cooking class. They are simple and delicious! We like ours with a tiny bit of pineapple on top (added after cooking) it compliments the salty flavor of the bacon and the spicy pepper PERFECTLY! Try it!

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Erica266

Cooking Level: Intermediate

Home Town: Fortuna, California, USA

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Reviewed: Aug. 19, 2008

It doesn't get any better than this! I grew jalapenos this year and this is a good way to use them up.

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Sandy Sunshine

Cooking Level: Expert

Home Town: Princeton, Minnesota, USA

Living In: Blaine, Minnesota, USA

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Reviewed: Aug. 17, 2008

I used a mexican blend of shreaded cheeses. Make sure your toothpick goes through the pepper and not just through the bacon or the pepper will slide out on the grill. Also to keep the cheese from running out slice only on side of the pepper and carefully push on both ends to make it open like a change purse.

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Gr8 Recipes

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Reviewed: Aug. 11, 2008

These were okay,..my family thought they were pretty bland. I would make again, but next time, will add some garlic powder and cheddar cheese to the cream cheese for more taste.

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RSALINAS

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

These are so yummy. But warning be careful when you go to eat them that they've cooled off enough, the cheese filling will be hotter than you think. I burned the roof of my mouth. OUCH!

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Jill

Cooking Level: Expert

Home Town: Seymour, Texas, USA

Living In: Wichita Falls, Texas, USA

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Reviewed: Aug. 2, 2008

Excellent...I get requests to bring this to every gathering.....yummy!!

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Brenda

Cooking Level: Expert

Home Town: Blue Rapids, Kansas, USA

Living In: Odell, Nebraska, USA

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Grilled Bacon Jalapeno Wraps

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