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)
Instructions
Preheat grill 350-400. Spray grill rack with PAM.
In small saucepan, bring water to boil. Stir in rice. Cover. Remove from heat, let stand 5 minutes.
Stir in cheese, tomato, sour cream, cream cheese, salt, cumin and chili powder.
Cut a slit lengthwise in each pepper. Carefully scoop out seeds and membranes.
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.
Grill peppers for 10-15 minutes or until bacon is crispy, turning frequently. Serve immediately
Notes
*****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.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/bacon-wrapped-stuffed-peppers/