Ease of Preparation: Moderate
Yield: 12 servings
Ingredients:
12-15 jalapeño peppers (about 3.5-4 inches long)
1 cup provolone (250ml)
½ cup crumbled goat cheese (125ml)
2 tablespoons fresh cilantro roughly chopped (30ml)
½ cup fresh corn kernels (125ml)
2 tablespoons chopped sundried tomatoes in oil drained (30ml)
Pepper to taste
12 thin slices of bacon cut in half
12 sturdy toothpicks soaked in water for 15 minutes.
1 cup sour cream for dipping (250ml)
Method:
In a medium bowl combine the cheeses, cilantro, sundried tomatoes and corn kernels together.
Cut jalapeno peppers lengthwise down 1 side, leaving the other side intact (creating an open book); leave the top and stem on.
Using the handle of a spoon scrape the seeds and membranes out of the pepper. Note if you want extra spice leave some in.
Spoon 2 tablespoons of the cheese mixture into the cavity of each pepper.
Wrap each pepper in bacon and secure it in place with a wooden toothpick.
Prepare your barbecue. Place a drip pan under barbeque grates to prevent flare ups.
Place a grill screen over the drip pan directly on top of the grill grate.
Preheat barbeque to medium heat 325°F (160°C).
Oil the grill grate to help prevent sticking.
Place the stuffed peppers onto the grill plate and cook with the lid up for 15-20 minutes or until the bacon is crispy. Turn the peppers frequently for even cooking.
Serve and enjoy!
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