Grilled Stuffed Peppers

Ingredients

• 12  bacon 
• 8 oz alouette garlic & herbs spreadable cheese 
• 24 inch bread 
• 2 pt pasilla peppers sweet miniature

Equipment

• loaf pan
• grill
• ziploc bags
• microwave

Directions

1. Preheat grill to 350 to 400 (medium-high).
2. Cut 1/2 inch from stem end of each pepper.
3. Remove and discard seeds and membranes.
4. Cut bacon slices in half crosswise. Microwave, in 2 batches, at HIGH 90 seconds or until bacon is partially cooked.
5. Spoon cheese into a 1-qt. zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe cheese into cavity of each pepper, filling almost full.
6. Place 1 bacon half over cut side of each pepper, securing with a wooden pick.
7. Carefully cut 3 (1-inch) holes in bottom of each loaf pan. Turn pans upside down; place peppers, cut sides up, in holes in pans.
8. Grill peppers, in pans, covered with grill lid, over 350 to 400 (medium-high) heat 6 to 8 minutes or until bottoms of peppers are charred and bacon is crisp.
9. Note: To make ahead, prepare recipe as directed through Step Cover and chill peppers 4 hours. Proceed with recipe as directed.