Grilled Stuffed Jalapeno Peppers

From the back of the Big Green Egg Pepper Grilling Rack and Corer Set box

The Pepper Grilling Rack was a Christmas gift from my wife. When I flipped the box over to check out the back I saw this recipe. Bonus! I initially made these as a side for the Chicken Bombs (you can see them in the middle of the grill in one of the pictures) and was happy with how they turned out. Luckily they needed the same temp, more or less, as the Chicken Bombs. So, double bonus! I can see these being a big hit at the Superbowl party next year.

EGGcessories Needed

• Pepper Grilling Rack
• ConvEGGtor

Ingredients:

• 20 Jalapenos, or Anaheim peppers if you don’t like spicy
• 6 oz Sharp Cheddar Cheese
• 7 Thin Slices Smoked Cooked Bacon

Directions:

Fry up the bacon so it’s lightly cooked, but not crispy. You’re going to need to stuff these with cheese into a jalapeno pepper so you don’t want it crumbling in your hand.

Using the Jalapeno Corer, cut off stem end of the jalapenos and remove the seeds. Maybe I’m a spaz, but I couldn’t get the stem end to cut using the corer. I ended up using a knife. Using the corer to clean out the seeds, however, was great! Just be sure to slide it in slowly so it doesn’t bust out the other side. Also, turn the corer counter-clockwise to ensure that all the seeds are dislodged from the wall, and then lightly, very lightly, drag the corer along the edge of the wall or you may leave some seeds behind.

Be careful not to touch eyes or face as pepper juice can sting. This is a direct quote off the back of the box, and yea, they ain’t kidding!

Slice the cheese into 20 uniform pieces. I so wish they wrote “cut the cheese”. Sorry, my maturity level is about 12 years old.

Cut the bacon crosswise into thirds.

Stuff a bacon piece together with cheese into each pepper. This was much easier than I thought.
Arrange in the grilling rack facing up. You’ll notice in my picture that I didn’t fill the rack. I’m the only member of my family who likes spicy. I made some using the jalapenos, the rest are the Anaheim peppers. I didn’t want them to be near each other in case some of the spice rubbed off onto the Anaheim. I know, it seems silly, but I didn’t want to accidentally set my son’s mouth on fire.

Using indirect heat, cook the jalapenos at 375 degrees F until the peppers are tender and lightly browned, about 20 to 30 minutes for twenty average size peppers.