Stuffed Banana Peppers
Ingredients
-
toothpicks
-
2 (8 ounce) packages cream cheese, softened
-
½ cup chopped sun-dried tomatoes
-
3 cloves garlic, minced, or more to taste
-
1 tablespoon chopped fresh cilantro
-
10 banana peppers
-
10 slices peppered bacon, or to taste
Directions
-
Soak toothpicks in water for 15 minutes.
-
Combine cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
-
Preheat an outdoor grill for medium heat and lightly oil the grate.
-
Cut a slit lengthwise through each pepper without slicing it in half. Cut another slit about 1/4 inch from the stem across the previous slit, forming a ‘T’. Remove seeds, as desired, using a paring knife.
-
Fill each pepper with the cream cheese stuffing mixture using a small spoon. Wrap each pepper with a slice of raw bacon. Slide 1 toothpick through the center of each pepper to hold onto the bacon and keep pepper closed.
-
Grill stuffed peppers for 15 minutes. Turn and cook until bacon is crisp, about 10 minutes more.
