Ingredients
8ozcream cheese,2 packages, softened
½cupsun-dried tomatoes,chopped
3garlic cloves,minced, or more to taste
1tbspfresh cilantro,chopped
10banana peppers
10bacon slices,peppered, or to taste
Preparation
Soak the toothpicks in water for 15 minutes.
Combine the cream cheese, sun-dried tomatoes, garlic, and cilantro in a large bowl. Mix well.
Preheat an outdoor grill for medium heat, then lightly oil the grate.
Cut a slit lengthwise through each pepper without slicing it in half.
Cut another slit about ¼ 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.
Grill the stuffed peppers for 15 minutes.
Turn, then cook for 10 minutes until the bacon is crisp.
Serve, and enjoy!
