Wrapped in bacon, they are soooo good. I know you start with fresh raw peppers, and take out all the seeds.
And the bacon part is easy. But what kind of cheese do you stuff them with? And how do you keep it from
melting and running out.
Just try a variety of cheeses until you find something you like. We usually go with a cream cheese that has herbs in it although I can’t remember the name. That’s the wife’s department. Cheese running out doesn’t seem to be a big problem. You are more likely to catch the bacon on fire on a grill than anything. You can also buy a rack that holds the peppers upright although we don’t bother with one anymore. My grand daughter puts her’s in the oven to cook instead of on a grill. She lays then on a cookie sheet.
Home made is BETTER.
Last edited by oldandslow; 01-24-2020 at 06:22 PM.
I use a rack and use mild cheddar cheese. Also oil the outside of the pepper. No breading. Precook bacon crumble and mix with cheese, stuff, bake at 350 for 25 minutes. Keep the fire extinguisher at hand for your democrat errr ass in the morning...
U S Air Force Korean vet. NRA Member
Fourth fighter wing Kimpo Korea 1952 Fourth but first, the mig killers.
533rd material ,air defence Oxnard AFB 1953-1955
Pastor of the CBCG-Fellowship group Tulsa Oklahoma.