Who doesn’t love jalapeno poppers?!? If you are one of those people who avoid spicy things, do not fear this recipe. Removing the seeds and the membrane really cools these peppers down.
Grilled Jalapeno Poppers
- 12 jalapenos, stems, seeds and membranes removed (with as few cuts to the pepper wall as possible)
- 1/2 package cream cheese
- 1 cup shredded mozzarella cheese
- Herbs to taste (I used thyme, garlic, onion, and basil)
- 1/2 package bacon
Combine the cheeses and the herbs; mix well. Stuff the cheese into the peppers and use the toothpicks to hold together any pepper wall you had to cut. Wrap with bacon slice. Grill over medium heat until the pepper skin starts to blacken. Serve hot.