This sophisticated version of poppers uses mild banana peppers, creamy Gouda cheese, a bit of bacon for a smoky richness, and tomatoes to offer a bit of freshness. Serve these as an appetizer or unexpected side dish at your next barbecue!
INGREDIENTS
4 banana peppers, fresh
2 slices bacon
1 red or yellow tomato, diced
3 oz smoked Gouda cheese, diced
1 T parsley or cilantro, chopped
1/2 cup panko* (Japanese breadcrumbs)
*You can substitute whatever breadcrumbs you have on hand.
DIRECTIONS
Preheat the grill to medium heat. Wash and cut the stems off the peppers. Using a fork or vegetable peeler, scoop out the seeds. Cook bacon until brown but not crisp; drain and crumble. Combine all remaining ingredients and stuff them into the peppers. Wrap each pepper in a piece of aluminum foil, taking care to cover the tops tightly. Place foil packets on the grill so they stand upright, keeping the filling inside the peppers. Cook with grill lid closed for 10 minutes.
Number of Servings: 4
| Nutritional Info |
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| Amount Per Serving: | |
| Calories: 140.7 | |
| |
| Total Fat: | 7.8g |
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| Total Carbs: | 10.4g |
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| Dietary Fiber: | 2.2mg |
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| Protein: | 8.1g |
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