Grilled Stuffed Peppers

1. 1

   Preheat grill to 350u00b0 to 400u00b0 (medium-high). Cut 1/2 inch from stem end of each pepper. Remove and discard seeds and membranes.

2. 2

   Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked.

3. 3

   Spoon cheese into a 1-qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full.

4. 4

   Place 1 bacon half over cut side of each pepper, securing with a wooden pick.

5. 5

   Carefully cut 3 (1-inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans.

6. 6

   Grill peppers, in pans, covered with grill lid, over 350u00b0 to 400u00b0 (medium-high) heat 6 to 8 minutes or until bottoms of peppers are charred and bacon is crisp.

7. 7

   Note: To make ahead, prepare recipe as directed through Step Cover and chill peppers 4 hours. Proceed with recipe as directed.

* Per serving · 4 servings · Values may vary.

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