Let's get grilling

1 Mix cheese and Hidden Valley® Spicy Ranch dressing together in a small bowl; set aside.
2 Place peppers on heated grill; roast about 4 minutes per side or until peppers begin to blister. Remove from heat and allow to cool about 10 minutes.
3 Reserving stem end, cut peppers in half lengthwise and remove seeded core. Spoon cheese mixture into peppers. Arrange stuffed peppers in a small heat-proof skillet or pan. Return to grill and heat 5 minutes or until cheese is melted.
4 Drizzle with Kingsford® Honey Jalapeno Mesquite Barbecue Sauce.
Cooking for 0 people


  • shredded Jack cheese
    1 cup (4 ounces)
  • Hidden Valley® Spicy Ranch Dressing
    4 tablespoons
  • Kingsford® Honey Jalapeno Mesquite Barbecue Sauce
    4 teaspoons
  • jalapeno peppers
    8 (¾ pounds)
Memorial Day: Holidays: ThanksgivingMeals & Dishes: SidesOccasion: TailgateOccasion: Picnic/July 4thRanch Remix: MayCredit: HV Test KitchenSpring: New Grilled FavoritesCooking Method: GrilledPopular Collections: Quick & EasySummer: New Grilled FavoritesMeals & Dishes: AppetizersPopular Collections: Apps & SidesCuisine: MexicanMain Ingredient: VegetablesProducts: HV_PRD_7Most Popular: Hot Grill

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