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Butcher’s block - Sept. 4, 2013

My favorite time of the year has begun! Although fall has not yet officially begun, whenever those months ending in –er roll around it signifies the beginning of the end of another year. Football, bonfires, trick or treating, and the holidays are all right around the corner and your schedule begins to fill up and time becomes more and more precious. This is an easy simple recipe that can be made for those Razorback tailgates or your holiday gatherings.

Stuffed Peppers

14 whole jalapenos, cut lengthwise and seeds removed

2 slices center cut bacon

1/2 cup softened cream cheese

1/4 cup shredded extra sharp cheddar

1/4 cup minced green onion

1 teaspoon fresh lime juice

1 small garlic clove

1/4 cup kosher salt

2 tablespoons fresh cilantro

Preheat grill over medium heat

Cook bacon in skillet over medium heat, remove and then crumble. Combine cream cheese, cheddar, green onion, lime juice, and garlic in bowl. Divide cheese evenly and fill pepper halves. Fill peppers and place on grill, approximately eight minutes. Pepper bottoms will be slightly charred and the cheese melted. Remove from grill and garnish with bacon and cilantro.