Bacon Wrapped Stuffed Peppers

Bacon Wrapped Stuffed Peppers

Bacon Wrapped Stuffed Peppers
Bacon Wrapped Stuffed Peppers
Recipe By:

  • ½ c. water
  • ½ c. instant white rice
  • 1 c. shredded Monterey Jack cheese with peppers
  • ½ c. chopped tomato
  • ¼ c. sour cream
  • 3 T. cream cheese, softened
  • ½ t. salt
  • ½ t. ground cumin
  • ¼ t. ancho chili powder
  • 2 large jalapeno, poblano or banana peppers or you can use smaller appetizer sizes
  • 4 slices bacon (this may vary depending on size of peppers)

  1. Preheat grill 350-400. Spray grill rack with PAM.
  2. In small saucepan, bring water to boil. Stir in rice. Cover. Remove from heat, let stand 5 minutes.
  3. Stir in cheese, tomato, sour cream, cream cheese, salt, cumin and chili powder.
  4. Cut a slit lengthwise in each pepper. Carefully scoop out seeds and membranes.
  5. Spoon rice mixture into peppers. Wrap each pepper with 2 strips of bacon to completely enclose filling. If you secure with toothpicks, soak them in water for 30 minutes to keep them from burning.
  6. Grill peppers for 10-15 minutes or until bacon is crispy, turning frequently. Serve immediately

*****You can place in oven. Place the poppers onto a baking sheet fitted with wire rack that has been sprayed with PAM. Bake 400 until bacon is brown and crispy, about 12-15 minutes, depending on size of peppers.


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