Grilled Stuffed Jalapenos

1. 1

   Drain and chop can of water chestnuts and place in a Ziploc bag with Worcestershire and brown sugar.

2. 2

   Place in the fridge overnight (these can soak for as little as 2 hours, but we like them really marinated).

3. 3

   Drain chestnuts and combine with softened cream cheese.

4. 4

   Slice jalapenos lengthwise for easier handling and serving and remove seeds (and ribs for a milder pepper).

5. 5

   Slice bacon strips in half.

6. 6

   Fill pepper with cream cheese mixture.

7. 7

   Wrap with bacon and secure with a soaked toothpick (letting the toothpicks soak in a bowl of water prevents the ends from burning).

8. 8

   Grill over indirect heat at about 350 degrees until bacon is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.