A recipe from RH69 to you

[razorhead69]

Grilled Bacon Wrapped Hot Peppers

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 peppers (jalapeno - mild heat, Tobasco - low medium heat, Devil Toung - low high heat, Red Savina Habanero - holy darn heat) the larger then average size will make them easier to stuff.
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Wood Toothpicks

Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each pepper lengthwise on 1 side, being careful not to cut in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each pepper. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the peppers from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they're lightly roasted (not directly on the heat, but in one of the warmer racks), or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ. You can also bake them in a 400 degree oven on a pan with a baking rack so the bacon fat drips off.

Serve 'em up and watch your friends squirm with delight!

[MizK]

OMG...I have died and gone to heartburn heaven!

[DeltaBoy]

Great idea thanks!

[Memphis Hog]

I will try them-thanks

[T-hawg]

Grilled Bacon Wrapped Hot Peppers

1 to 2 packages cream cheese, depending on the size of your pepper, room temperature
2 to 4 cloves chopped garlic or granulated, depending on your preference
1/4 cup finely chopped sun-dried tomatoes - a nice handful from the jar
Chopped fresh basil leaves
Pinch salt
10 to 25 peppers (jalapeno - mild heat, Tobasco - low medium heat, Devil Toung - low high heat, Red Savina Habanero - holy crap heat) the larger then average size will make them easier to stuff.
1/2 to 1 pound thinly sliced bacon (Pork Fat Rulez!)
Wood Toothpicks

Preheat the grill.
Mix each package of cream cheese with chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable.

Slice each pepper lengthwise on 1 side, being careful not to cut in 1/2. Remove the seeds if you don't think your friends can handle the heat, otherwise leave'em and enjoy watching your friends shed a few extra tears. hehe... Depending on your pepper, you may have to slice around the stem of the pepper to create a manageable opening to squeeze the filling in.

Fill either a pastry bag, or your choice of tools with the filling. Use something that will allow you to squeeze the filling into the opening of the pepper with ease. I've used a plastic frosting tool, cookie press, and even just a small spoon to squeeze the filling in. However you choose, insert a liberal amount of filling into each pepper. Be careful not to overfill as the filling may spurt out during cooking.

Wrap each pepper with 1 to 2 strips of bacon, securing the opening in the pepper. Secure the bacon with a toothpick (best to soak the toothpicks first, to prevent burning on the BBQ). This also helps the peppers from falling into the BBQ (you're bound to loose at least 1, oh well). Long metal or wood skewers also work well for large amounts.

BBQ the peppers until they're lightly roasted (not directly on the heat, but in one of the warmer racks), or until the bacon is fully cooked. Use some foil to cook on if your peppers are cooking or burning too fast on a HOT BBQ. You can also bake them in a 400 degree oven on a pan with a baking rack so the bacon fat drips off.

Serve 'em up and watch your friends squirm with delight!

Does that come with a side of choke on K7 off suit??  Wasup boy.

[Cartoon Man]

There goes my acid reflux.