Stuffed Jalapeno Peppers

EQUIPMENT

  • Big Green Egg
  • Conveggtor
  • Jalapeno Pepper Rack
  • Jalapeno Corer

INGREDIENTS

  • Dozen Jalapenos
  • Cream Cheese
  • Shredded Cheddar & Parmesan Cheese
  • Bacon
  • BBQ Dry Rub Recommended: Lane’s Q’nami Rub

INSTRUCTIONS

Prep: Using Corer, cut off stem and remove the seeds.

Place Bacon, 1 tablespoon of dry rub, parmesan and cream cheese in a food processor and blend. Spoon mixture into the jalapenos (fill to top). Place into rack(s)

Set the EGG® up for indirect cooking at 375°F.

Grill the jalapenos until tender/lightly browned (20-30m). Add the cheddar cheese 2 minutes before peppers are finished to melt. Remove and serve!

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