Mix honey and brown sugar together until even. Heat large pan to medium high, coat each piece of bacon and add to the pan and cook until crispy. Set aside to cool.
Take out cream cheese and let sit to soften and slice peppers down the middle splitting the stem to leave a small handle to help pick them up. Remove the seeds and pith and set aside.
Dice the cooled back and mix with the cream cheese and cheddar cheese until mix is uniform.
Fill each pepper with the bacon and cheese mix and lightly top with panko bread crumbs.
Put on grill at about 300 degrees until peppers are soft and cheese is melted.
Finish by drizzling the sweet chili sauce over the peppers.
Careful when grilling to not burn the peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 72 Servings|
|Calories from Fat: 48 (65%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 17mg||5 %|
|Sodium 134.9mg||5 %|
|Potassium 39.7mg||1 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 4g|
|Protein 2.3g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 74
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