Jalapeño Poppers

Much of the summer months have focused on gardening, home food preservation, and restocking the pantry.      At the same time we were enjoying the first summer in our new home which meant a lot of poolside entertaining and grilling on our dual fuel (propane, charcoal) grill.   It did not take long for us to become hooked on grilling with charcoal!  Charcoal gives an incredible flavour to food that can't be duplicated using other grilling methods.

Appetizers are usually the precursor for many restaurant dining experiences.  I often make appetizers when entertaining because they are a wonderful way to offer several dishes without a lot of extra work.  The beauty of a lot of appetizers is it looks like you spent a lot of time making them when you didn't.

I made jalapeño poppers for a small gathering.  This appetizer is so simple to make and it got rave reviews.  I used jalapeño peppers from the garden, extra thick cut back bacon, cream cheese and cheddar cheese.  A word of warning when growing peppers.  They will cross pollinate so leave plenty of space between varieties otherwise your sweet bell peppers or jalapeño peppers may end of having the heat of a habanero pepper.

Method:  Pre-heat oven or charcoal grill to 180C° (350° F).  Bring an 8 oz block of cream cheese to room temperature.  Mix in about a half cup of shredded cheese of your choice.  Wash the peppers then cut in half lengthwise.  Remove the seeds and pith.  Spoon the cheese mixture into each half.  Cut the package of bacon in half.  Wrap a half slice of bacon around each stuffed pepper.  Place on Silpat or parchment paper lined baking sheet.  Bake until bacon is well cooked.  Remove from oven and allow to drain on paper towel lined cooling racks.  Serve hot.