Serves: 48
Total Calories: 32
With gloves, cut all the peppers in half lengthwise then with a grapefruit spoon remove the seeds and veins. Combine cream cheese and pineapple and mix well to combine, set aside.
Heat up charcoal grill during assembly. Take a pepper half and fill with about 2 tsp. cream cheese mixture and carefully wrap 1/2 a slice of bacon around the stuffed pepper ending with the tail of the bacon on the bottom of the pepper. Repeat with all the peppers then place on the grill over medium heat, cover the grill and cook 30 minutes. Enjoy!
This Dave's Jalapeno Poppers recipe is from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook. Download this Cookbook today.
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