Stuffed Jalapeño Peppers Recipe
Preheat grill to medium. Cut off top of each pepper and carefully core the pepper, removing all seeds. If you do not have a jalapeño corer, a vegetable peeler is a good kitchen tool for hollowing out peppers. Remember the oils in jalapeño peppers are very hot, so take care not to touch your face or eyes. Place the peppers upright in roasting holes.
In bowl, mix cream cheese, cheddar cheese, garlic, onion, tomatoes, salt and pepper. Put mixture in pastry bag and pipe cheese evenly into peppers. A knife or spoon may also be used to stuff the peppers. If desired, wrap upper half of each piece with a 1/2 slice of bacon and skewer with water-soaked toothpicks. The water helps keep the toothpicks from catching fire.
Grill peppers until bacon is done, about 20-30 minutes. Serve hot.
*The size of jalapeño peppers may vary by grocer, region and season. If peppers are too small, skewer them with water-soaked toothpicks to keep peppers from falling through roasting holes.