Peppers

Need a can't miss popper recipe. Please.

KISS.... just big japs cut in half, deseed if you dont like em too hot. Cream cheese in middle. Wrap in thick cut bacon. Grill em and watch out for flare-ups. Everyone thinks you're a chef when they are all gone!

same as above but I mix breakfast or Italian sausage 50/50 or 60/40 with the cream cheese ... when almost done on the grill, sprinkle with a little brown sugar or drizzle your favorite BBQ sauce thinned with apple cider vinegar ... golden!

Google Range Rattlers from Saltgrass. They are truly awesome.

I've done it like this the last few times. Big jap with top cut off, seeds removed, shredded mesican cheese combo you get at the grocery store, dices onions mixed in and wrapped in bacon. Ill make a foil boat if you will...to stand up the japs and put into the grill. Cooks for a while 45 min or so and bacon will get semi crispy but jap is perfectly cooked and the juice inside the jap from cheese and onions is great.

Do this, but add a bit of Worcestershire sauce in the cream cheese and add your favorite bbq seasoning on the outside. If you have any dove or duck breasts, add a nice slice on top before you wrap with bacon. Also, put about 1/2 cup of pepper jelly in a small sauce pan with 2 tbs of water and heat until it makes a glaze. Glaze the poppers every 2 minutes during the last 10 minutes of cooking. The little bit of sweetness makes a huge difference. People literally fight for them every time I bring them anywhere.

I'll have to try the Worcestershire sauce trick ... I forgot in my post that I mix in my favorite rub or spices into the cream cheese/sausage mix and also sprinkle on the bacon too.

I don't think you cam mess 'em up, and tthame1's glaze sounds pretty amazing.

this right here but you can also do them in the oven...Sprinkle with Tony's before cooking theyre outta this world!

Thanks all.

Depending on the size of the pepper I like either a full or halved cocktail weenie inside-a little smokie with some sour cream and chive flavored cream cheese softened and mixed with shredded cheddar.

Those little racks you can get at Academy that hold them upright help a bunch. 30 minutes on the smoke about does the job.

I leave the top on when i cut them in half. Helps keep the cheese in the middle. I use the whipped jalapeno cheddar cream cheese from HEB. Wrap in bacon and sprinkle generously with HOT SHOT red/black pepper mix.

I cut the tops off, and clean out the seeds, (get big peppers). Next I cut up cheddar, and colby Jack Cheese into rectangles, that are about the length of the pepper.(Actually make sure cheese is outside of the pepper, it will melt down) Stuff the peppers with the cheese and place into dutch oven, (put butter, or crisco around the dutch oven so pepper wont stick to sides) standing on end. Sprinkle oregano, pepper, and squeeze fresh lime juice all over tops of peppers. Put in oven, or on coals, or in grill. Med heat for 45 mins or until cheese is all melted. Enjoy, they get better the next day.