# https://www.kingsford.com/recipes/grilled-jalapeno-poppers-with-bacon/?do_action=save-recipe #review-section

Grilled Jalapeño Poppers with Bacon

Name: Grilled Jalapeño Poppers with Bacon
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Ingredients: 1 packet (1 ounce) Hidden Valley® Original Ranch® Dips Mix; 16 ounces sour cream; 1 pound bacon; 1 tablespoon garlic powder; 1 teaspoon black pepper; 20 large peppers (Note: For a less spicy substitute, try 6–8 small poblano peppers instead.); 2 teaspoons cumin; 6 ounces (1½ cups) aged provolone cheese shredded; 8 ounces cream cheese room temperature

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.

Ingredients

Dipping Sauce

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

Poppers

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.)
20
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.