Grilled Stuffed Chili Peppers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 18 each jalapeno peppers or mini sweet peppers
  • 1 cup cream cheese, whipped
  • 1 ½ cup shredded sharp cheddar cheese
  • 3 slices applewood smoked bacon, cooked, fine dice
  • 2 small cloves garlic, minced
  • ½ teaspoon Bull’s Sweet Heat Dry Rub
  • Cilantro, for garnish
  • 5 cherry tomatoes, cut into quarters, for garnish
Instructions
  1. Place Bull’s non-stick square pan on medium heat and cook the bacon until slightly crispy.
  2. Remove the bacon from the pan and drain the excess fat on a paper towel. With a knife, cut the bacon into a fine dice and reserve.
  3. Combine the bacon, cream cheese, 1 cup of the shredded cheese, minced garlic and Bull’s dry rub, and mix well.
  4. Remove the stems from the end of the peppers.
  5. Core the peppers using Bull’s patented pepper corer to trim and clean out the peppers.
  6. Rinse the cleaned peppers under water to remove all seeds and set upside down on a paper towel to dry.
  7. Carefully pack each pepper with the cheese mixture, topping them off with ½ cup of the remaining shredded cheddar cheese.
  8. Place pepper into the rack and repeat until all 18 are filled.
  9. Preheat Bull BBQ on high heat for 10 minutes. Once hot, set up the grill for indirect high heat. Leave two burners on one side with high heat, and two burners on the other side turned off.
  10. Place the pepper rack on the burners with no heat, close the lid, and indirect cook for 20-30 minutes, until the peppers are tender and the cheese is melted and slightly brown on top.
  11. Remove from the heat and let the peppers sit for 5 minutes to cool.
  12. To serve, garnish with cilantro and sliced cherry tomatoes and serve directly in the pepper rack to wow your guests.
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/super-bull-snacks/