Let's get grilling

1 Mix dipping sauce ingredients together in a medium-sized bowl and refrigerate.
2 Fry bacon, drain and let cool. Crumble bacon into cream cheese and add all additional ingredients. Mix together well. Place cream cheese mixture inside a quart-size GLAD® Food Storage Bag. Cut off one of the corners to make a pastry bag.
3 Cut off the top of the peppers approximately ¼ of an inch from the base of the stem and set tops aside. Stuff cream cheese mixture in top of peppers and replace caps. Wrap each pepper tightly in foil.
4 Place wrapped peppers on the grill grate directly over a hot bed of Kingsford® charcoal and turn frequently for 10–12 minutes. Remove from the grill, let cool, unwrap and serve with Hidden Valley® Ranch dipping sauce to cool down the spice from the peppers.
Cooking for 6 people


Dipping Sauce

  • Hidden Valley® Original Ranch® Dips Mix
    1 packet (1 ounce)
  • sour cream
    16 ounces


  • bacon
    1 pound
  • garlic powder
    1 tablespoon
  • black pepper
    1 teaspoon
  • large peppers (Note: For a less spicy substitute, try 6–8 small poblano peppers instead.)
  • cumin
    2 teaspoons
  • aged provolone cheese shredded
    6 ounces (1½ cups)
  • cream cheese room temperature
    8 ounces

Occasion: TailgateMain Ingredient: VegetablesMeals & Dishes: SidesCredit: Alan CliftonMeals & Dishes: AppetizersCooking Method: GrilledRegion: SouthwestPopular Collections: Apps & SidesTagline: Grill a peck of killer peppers.Expert’s Note: For a less spicy appetizer, swap out the jalapeños for 6 to 8 poblano peppers and cool them off with Hidden Valley Ranch® dip.

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