Renovation is still in full swing around here so we're doing many quick and easy meals, things in the crock pot and definitely grilling. Grilling means no mess in the kitchen and no stepping over wires and holes in the floor for the duration of the meal.
I love the creativity that the grill opens you up to as well. You don't have to just grill burgers on it. Throw on fruit, veggies or any number of other things and you're sure to come up with a fun meal. Last year I recreated these jalapeno peppers that we had experienced at the state fair. As I was thinking of new ways to use my Sabra hummus and the sweet peppers I had in the fridge, those state fair treats came right back to me.
The result was a crunchy, salty exterior with a smooth and cheesy inside. The flavor was perfect and with a little char on the edges from the grill, it makes a perfect summer appetizer.
Hummus Stuffed Sweet Peppers
8-10 slices of bacon
8-10 sweet peppers
3/4 cup shredded mozzarella cheese
3/4 cup any variety Sabra hummus
Preheat the oven to 400 degrees. Lay the bacon on a sheet pan and cook for about 10 minutes until browned but not crispy. Remove from oven and drain on paper towels.
Slice the top off each pepper and carefully clean out the seeds. Set the peppers aside. Mix together the cheese and hummus. Stuff the cheese mixture into each pepper. Wrap each pepper with a slice of bacon and secure with a toothpick.
Grill over high heat for about 8-10 minutes, flipping once until lightly charred.
Disclosure: As a Sabra Tastemaker I was compensated for this post. All opinions are my own.