Grilled Bacon-Wrapped Jalapeño Peach Poppers

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SERVINGS

20

PREP TIME

20 min

TOTAL TIME

35 min

GLUTEN FREE

YES

This popper recipe has the added sweetness of peaches for a better balanced bite.

This recipe is made with Jones Dry Aged Bacon.

8 oz Hickory Bacon
ingredients

For the Poppers:

For Poppers:
20 jalapeños
2 (8 oz) packages cream cheese, room temperature
2 tablespoons peach jelly
2 peaches, peeled and thinly sliced
2 (1 lb) packages Jones Dairy Farm Dry Aged Bacon

For the Pepper Jelly Dip:

1 cup peach jelly
2 tablespoosn Dijon mustard
2 tablespoons apple cider vinegar
DIRECTIONS
Halve jalapeños, scrape out seeds and veins. In a small bowl, combine cream cheese and peach jelly.

Stuff peppers with cream cheese mixture. Place peach slice on top. Wrap bacon around pepper and secure with a toothpick.

Preheat grill to medium-high heat and oil grates. Add peppers and cook until bacon is crispy, about 12 minutes.

To make dip, mix together peach jelly, mustard, and vinegar. Serve with grilled poppers.

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Ingredients

For the Poppers:

For Poppers:
20 jalapeños
2 (8 oz) packages cream cheese, room temperature
2 tablespoons peach jelly
2 peaches, peeled and thinly sliced
2 (1 lb) packages Jones Dairy Farm Dry Aged Bacon

For the Pepper Jelly Dip:

1 cup peach jelly
2 tablespoosn Dijon mustard
2 tablespoons apple cider vinegar

Directions

Halve jalapeños, scrape out seeds and veins. In a small bowl, combine cream cheese and peach jelly.

Stuff peppers with cream cheese mixture. Place peach slice on top. Wrap bacon around pepper and secure with a toothpick.

Preheat grill to medium-high heat and oil grates. Add peppers and cook until bacon is crispy, about 12 minutes.

To make dip, mix together peach jelly, mustard, and vinegar. Serve with grilled poppers.