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From the Big Green Egg DVD (the DVD you get with each BGE purchase)

  • Fresh jalapeño peppers
  • Pound cream cheese, softened
  • Pound lean ground beef
  • Taco seasoning mix
  • Bacon
  • Tooth picks

Cut jalapeño peppers in half and remove the seeds.  In skillet, brown ground beef; stir in taco seasoning.  Drain the ground beef and place it in a large mixing bowl.  Add cream cheese and mix thoroughly.  Stuff the jalapeño halves with cream cheese mixture.  Wrap each one with half a slice of bacon and secure it with a tooth pick.

Prepare Big Green Egg for indirect cooking using the plate setter with the legs up.  Place cooking grid on the legs; heat grill to 350°F.  Place peppers on cooking grid and cook for about 45 minutes.  If you like bacon more crispy, just cook for a longer time, but do not burn the bacon.  Remove from the grill onto a serving platter and let stand for about 5 minutes to cool slightly.  Serve while warm.  Enjoy!




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