Food Lion

Name: Food Lion
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Ingredients: 12 Mini Peppers; 1 (8 oz.) Block of Cream Cheese (at room temperature); 5 Strips of Bacon (cooked and crumbled); 1 Cup of Shredded Monterey Jack Cheese; 1 Tbsp. of Chopped Fresh Parsley (plus extra for garnish); 2 Tsp. of Chopped Fresh Chives; 1/2 Tsp. of Garlic Powder; 1/2 Tsp. of Salt; Freshly Ground Pepper (to taste)

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Prep Time: 15

Cook Time: 8

Total: 23

Servings: 24

Author : Food Lion

Ingredients

Remove All · Remove Spices · Remove Staples

12 Mini Peppers1 (8 oz.) Block of Cream Cheese (at room temperature)5 Strips of Bacon (cooked and crumbled)1 Cup of Shredded Monterey Jack Cheese1 Tbsp. of Chopped Fresh Parsley (plus extra for garnish)2 Tsp. of Chopped Fresh Chives1/2 Tsp. of Garlic Powder1/2 Tsp. of SaltFreshly Ground Pepper (to taste)

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Instructions

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Step 1

Preheat the grill to medium-high heat.

Step 2

Slice the mini peppers in half lengthwise and remove the seeds.

Step 3

Mix the cream cheese, bacon, Monterey Jack cheese, parsley, chives, garlic powder, salt and pepper in a medium bowl.

Step 4

Fill the mini peppers with the cream cheese filling.

Step 5

Place the stuffed peppers cheese-side up on the grill and cook for 6-8 minutes or until the peppers are tender and the cheese is melted. Garnish with the extra chopped parsley and serve immediately.