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Recipes
Shopping list
Ingredients
- 1 (8 oz) bag mini sweet peppers
- 1 package cooked bacon slices (2.29–2.52 oz)
- 4 oz jalapeño cream cheese spread
- 4 oz shredded sharp cheddar cheese
- Toothpicks
Steps
- Preheat grill on medium-high. Slice peppers in half lengthwise; remove and discard stems, seeds, and membranes. Cut bacon slices in half lengthwise.
- Combine cream cheese and cheddar cheese. Arrange peppers cut-side up on work surface; divide cheese mixture evenly among peppers. Wrap one-half slice bacon around each pepper and secure with toothpicks.
- Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crisp. Remove toothpicks and serve.
If fruits and vegetables are part of this recipe, be sure to wash thoroughly.
Amount per ⅙ recipe serving: Calories 180, Total Fat 13g, Sat Fat 7g, Trans Fat 0g, Chol 40mg, Sodium 420mg, Total Carb 4g, Fiber 0g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 10g, Vitamin D 0%, Calc 10%, Iron 2%, Potassium 2%