1 to 2 packages crean cheese, depending on the size of you pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your perference
1/4 cup finely chopped sun-dried tomatoes-anice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 jalapeno peppers
1/2 to 1 pound thinly sliced bacon
Toothpicks ( for the peppers, not your teeth silly )
Instructions
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.
Slice each jalapeno lengthwise on 1 side, being careful not to cut the jalapeno in half. Remove seeds if you don't think your friends con handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe.... Depending on you pepper,you may have to slice around the stem of the pepper to create a manageable opening ot squeeze the filling in.
Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the fill in. However you choose, insert a liberal amount of filling into each jalapeno. Be careful not to overfill as the filling may spurt out during cooking.
Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick. This also helps the jalapenos from falling into the BBQ. Long metal or wood skewers also work well for large amounts.
BBQ the peppers until they lightly reasted, or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on the HOT BBQ.
I baked mine in the oven on a cookie sheet instead of the BBQ grill for 45 min.
Originally Submitted
10/3/2010
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