Ingredients
- 227g Summer Fresh Avocado Hummus
- 6 tbsp. Provolone
- 12 Bacon pieces
- 6 Jalapeno Peppers
Directions
1. Cut tops from 6 jalapeno peppers and hallow out the insides.
2. In a medium bowl combine 227g Summer Fresh Avocado Hummus and 6 tbsp. provolone and mix well. fill each pepper with an equal amount of the hummus and cheese mixture. Wrap each pepper with a strip of bacon, using a toothpick to hold it in place.
3. Cook on a med-hot grill, turning often, until bacon is fully cooked (about 6 minutes). Remove from the heat and serve on a platter or wooden cutting board with extra Avocado Hummus for dipping.
TIP: For a cheesy gooey alternative, use Summer Fresh 5 Cheese Dip!