10 Mini Sweet Bell Peppers, Cut in half seeds and membrane removed
8oz. Cream Cheese, softened
1/8tsp. Dried Dill
1/2tsp. Dried Parsley
1/2T Fresh Chives, minced finely
1/4 tsp. Garlic Salt
1/4tsp. (scant) Dried Oregano
1/16 tsp. Paprika
1/16 tsp. Celery Salt
3/4C Mozzarella Cheese, shredded
Approx. 10 Pieced Bacon, cut in half
toothpicks ( I break mine in half)
-In medium mixing bowl blend all ingredients but cheese and peppers.
-Fill each pepper with cream cheese mixture, top with sprinkled mozzarella cheese. I press my shredded cheese into cream cheese mixture to help insure in not falling out.
-Wrap each stuffed pepper with half piece of bacon. Place half into end of bacon to ensure hold.
-Place finished pepper on foil or parchment lined baking sheet and freeze at least one hour (I usually freeze mine over night).
-Cook on hot grill (I cook open side of pepper faced down first and flip when cheese starts to ooze out), flip half way through. Please ensure bacon is cooked before serving. Enjoy.