Recipes

Jumping Jalapeno Poppers

    8 ounces cream cheese, softened
    2 tablespoons grated Parmesan cheese
    1½ teaspoons garlic powder
    1½ cups cheddar cheese, shredded
    16 whole jalapeno peppers with stems
    8 slices bacon, cut in half cross-wise

  1. Preheat the West Bend® Platinum Edition™ Grill/Griddle to 350°F. Mix together the cream cheese, parmesan cheese, garlic powder, and cheddar cheese in a bowl until the mixture is thoroughly blended.
  2. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers.
  3. Chop up the pepper slivers, and mix into the cheese stuffing.
  4. Stuff each pepper with the cheese mixture, then wrap each stuffed pepper in a half bacon slice; secure with toothpicks.
  5. Grill the poppers until the peppers are hot and juicy and the bacon is browned, about 30 to 40 minutes.
  6. Remove toothpicks and rotate with stem if necessary.

    yield: 8 servings