- 1 pound prepackaged shredded Colby and Monterey Jack cheese
- Poblano peppers - OR - jalapeño peppers
- 1 pound sliced bacon
- Wood skewers (soak in water before using) - OR - metal skewers
- Precooked shrimp
- Shredded sausage
- Ground beef
- Cajun rice
Cut stemmed top off peppers and remove seeds. Fill pepper cavities with shredded cheese only, or with any of the optional ingredients listed in combination with the cheese. Take sliced bacon and wrap around pepper lengthwise first to seal stem top opening and continuing to wrap bacon around the "body" of the pepper. Place stuffed peppers on skewers and place on the pit away from direct flame, turning until bacon is crisp.
Caution: Remove and let peppers cool. Melted cheese will be extremely hot and may cause severe burns!