xiaoxl/recipe_data huggingface dataset:
Sourdough Cinnamon Raisin Bread
Category: bread
By kate

This cinnamon raisin bread is made with sourdough starter instead of commercial yeast.

Ingredients:
1 cup mature sourdough starter
1  egg
2 tablespoons margarine, softened
2 teaspoons margarine, softened
1 ⅔ cups unbleached all-purpose flour
⅓ cup raisins
2 tablespoons white sugar
2 teaspoons white sugar
¼ teaspoon salt
¼ cup white sugar
2 teaspoons ground cinnamon
2 teaspoons milk

Directions:
Place sourdough starter, egg, 2 tablespoons plus 2 teaspoons margarine, flour, raisins, 2 tablespoons plus 2 teaspoons sugar, and salt in a bread machine in that order. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes. Place dough in a lightly greased bowl and cover with a towel. Place in a draft-free place to rise until doubled, 8 hours to overnight. Mix sugar and cinnamon together in a small bowl. Turn dough out on a floured surface. Roll into a 9-inch wide rectangle about 1/2-inch thick. Brush milk over dough; sprinkle cinnamon-sugar on top. Roll dough up tightly into a log and place in a greased 9x5-inch loaf pan. Let rise until at least 1 inch above the rim of the pan, about 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Bake loaf in the preheated oven until golden brown, about 45 minutes.

Prep time: 10 mins
Cook time: 45 mins
Total time: 11 hrs 25 mins
Yields: 1 loaf

Calories: 194.4
Fat: 3.8 g
Saturated fat: 0.7 g
Carbohydrates: 36 g
Sugars: 12.3 g
Dietary fiber: 1.5 g
Protein: 4.7 g
Cholesterol: 18.7 mg
Sodium: 105.6 mg
Beef and Black Bean Chili With Toasted Cumin Crema (Bobby Flay)


Ingredients:
canola oil, red onion, garlic cloves, dried ancho chile powder, ground cumin, dark beer, chopped tomatoes, chipotle chile in adobo, honey, black beans, fresh lime juice, creme fraiche, sour cream, ground cumin, kosher salt, ground black pepper

Directions:
Heat two tablespoon of oil in a large pot with a lid over hight heat.  Salt and pepper the beef and layer half in the pot.
Brown on all sides.  Remove to a plate and repeat with the remaining oil and meat.
Remove all but two tablespoons of fat from the pot.
Cook onions until soft.
Add garlic and jalapeno, cook for one minute.
Add ancho powder, pasilla powder, and cumin; cook two minutes.
Add beer and cook until reduced by half.
Return beef to pot, add rest of ingredients except beans and lime juice.
Bring to a boil.  Reduce heat to medium, cover, and simmer for 45 minutes.
For the Toasted Cumin Crema:  Whisk together creme fraiche (or sour cream], cumin, kosher salt and black pepper.  Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
While Crema is chilling, add beans to chili pot and continue cooking till the meat is fork-tender, 20 to 30 minutes.
Remove from heat; add lime juice and salt and pepper.
Serve with a spoonful of Toasted Cumin Crema.
Caramel Cheesecake Bites


Ingredients:
sugar, fine sea salt, ground cinnamon, baking soda, butter, cream cheese, eggs, sugar, vanilla, granulated sugar, water, butter, evaporated milk

Directions:
Pre-heat the oven to 350 degrees F.
Crush your slivered almonds.
In a mixing bowl whisk together the almond flour, almonds, baking soda, salt, sugar and cinnamon. Add the butter and combine with a spoon.
Line a muffin tin with liners. Push the almond mixture into the bottom of the liners.
Bake for 10 minutes to set.
Turn oven down to 300°.
Meanwhile,in a mixing bowl, add cream cheese, vanilla, sugar and eggs. Beat until light and fluffy.
Spoon mixture into the muffin tins with prepared almond crust.
Bake for 40 minutes.
While cakes are cooking, start on the caramel.
Combine granulated sugar and 2 tablespoons water in a medium, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring gently for 3 minutes.
Stop stirring and continue cooking 10 minutes or until the color of light brown sugar. Remove from heat; carefully stir in butter and milk. Place pan over medium-high heat until caramelized sugar melts. Bring to a boil; cook 1 minute.
Remove pan from heat; cool caramel to room temperature. Cover and chill 1 hour or until slightly thickened.
Take cheesecakes out of the oven when they are done. Once cool, the middle will slightly fall and this is the perfect indent for the caramel.
Spoon about 1 tablespoon caramel over each cheesecake.
Chewy Cherry Almond Bark


Ingredients:
milk, soymilk, sugar, dried cherries

Directions:
In a small saucepan on low to medium heat, melt the chocolate with 1 tablespoon of the milk. Continue to add milk to the chocolate, 1 tablespoon at a time, until fully melted. The chocolate should have a smooth consistency.
Add the remaining ingredients and mix well.
Pour onto a cookie sheet lined with parchment paper or into a parchment lined 8x8 inch pan. Smooth the melted mixture to a desired thickness and smoothness.
Let cool in your refrigerator for approximately 30 minutes or until solid.
Break into pieces and serve!
Mekitsi (Bulgaria)


Ingredients:
active dry yeast, warm water, egg, yogurt, flour, salt

Directions:
Put the yeast in the warm water and let sit for five minutes or so, or until frothy.
Mix the yeast and water with the egg and yogurt. Keep stirring until well-blended.
Add the flour and salt and mix until you get a soft dough. Let stand one hour.
Heat some oil in a pot (you'll need two inches or so]. Roll the dough out and cut into circles.
Drop the dough into the hot oil and fry, turning once, until golden and puffy.
Dust with powdered sugar and serve.
Oatmeal Cookies


Ingredients:
butter, raw sugar, egg, water, vanilla extract, flour, baking soda, salt, quick oats, Spanish peanuts, raisins

Directions:
Cream together the butter and sugar.
Add egg, water and vanilla.
Sift together dry ingredients and stir into batter.
Add last 2 ingredients and mix well.
Drop by teaspoon or tablespoon on greased cookie sheet, or use parchment paper on the pan.
Bake at 350 for 10-14 minutes.
Easy Sloppy Joe's


Ingredients:
ground beef, ketchup, brown sugar, white sugar, spicy mustard, Worcestershire sauce, lemon juice, celery, onion

Directions:
"Simmer onions, celery and ground beef in skillet until brown.  Drain well.  Add remaining ingredients and simmer for 1 1/2 hours.  Serve with your favorite Hamburger bun."
Spicy Sausage Spaghetti


Ingredients:
spaghetti noodles, garlic cloves, onion powder, parsley flakes, tomato paste, hot water, parmesan cheese

Directions:
Brown sausage with garlic, parsley and onion powder until done.
Cook pasta according to box.
Drain.
Stir in cooked sausage, tomato paste, Italian dressing, and hot water. Stir until well combined.
Top with Parmesan cheese to liking.
Can serve with side of garlic bread.
Country Pork Chops With Mushroom Gravy


Ingredients:
center-cut pork chops, onions, chicken broth, garlic powder, water, flour, salt, pepper, fresh mushrooms, sour cream

Directions:
Heat oven to 350 deg.
In 10" skillet brown pork chops over med-high heat (1-2 min per side].
Season both sides with salt and pepper.
Place in 13x9" baking pan and cover with onions.
Add chicken broth, thyme and garlic powder to skillet drippings.
Stir; pour over pork chops and onions.
Cover with foil; bake for 60-70 min.
or until tender.
Place on serving platter; keep warm.
Pour liquid from baking pan into 10" skillet.
Cook over medium heat until mixture just comes to a boil (1-2 min].
Meanwhile, in jar with lid, combine water, flour, salt and pepper; shake to mix.
Slowly stir flour mixture into hot liquid in skillet.
Continue cooking, stirring constantly, until mixture comes to a full boil; boil 1 min.
Add mushrooms; cook 2 minutes.
Reduce heat to low.
Stir in sour cream.
Continue cooking, stirring constantly, until heated through (1-2 min].
Serve gravy over pork chops.
(Gravy also good on baked potatoes].
Chocolate Reindeer


Ingredients:
butter, sugar, brown sugar, eggs, vanilla, flour, baking soda

Directions:
In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
Combine flour, cocoa and baking soda, add to creamed mixture, mix well.
Cover and refrigerate 2-3 hours.
On lightly floured surface, roll dough to 1/4" thickness. Cut with reindeer cookie cutter.
Place on greased cookie sheets.
Bake at 375°F for 8-9 minutes.
Ancho Garlic Lime Buffalo Wing Sauce


Ingredients:
Worcestershire sauce, butter, garlic, dried ancho chile powder, lime juice

Directions:
Melt the butter in a microwave save bowl., Add all other ingredients., Whisk until creamy looking., Taste and add more seasonings if desired., This was more than enough sauce to coat 3lbs of wings.
Fried Cabbage


Ingredients:
cabbage, bacon, Tabasco sauce

Directions:
Brown bacon in a skillet., Add chopped cabbage to bacon and cook on medium high., Stir to coat the cabbage with the bacon grease., Cook for 4 minutes on medium high., Add Tabasco and salt and pepper to taste., Serve and enjoy!
Avocado Green Goddess Dressing
Category: side-dish
By LISALISALISA

Sorta like you remember it from the 70's...

Ingredients:
1  avocado, peeled and pitted
1 cup mayonnaise
5  anchovy filets, rinsed and chopped
2 tablespoons chopped green onion
1 tablespoon lemon juice
1 clove garlic, chopped
salt and pepper to taste

Directions:
In a blender combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper.  Process until smooth, then chill for 24 hours before serving.

Prep time: 15 mins
Total time: 1 day
Yields: 6 servings

Calories: 325.9
Fat: 34.4 g
Saturated fat: 5.1 g
Carbohydrates: 4.5 g
Sugars: 0.7 g
Dietary fiber: 2.3 g
Protein: 2 g
Cholesterol: 16.8 mg
Sodium: 333.3 mg
Sriracha Chicken Soup
Category: soups-stews-and-chili
By ChelsEats

This is a great soup for a chilly night! The spice and sweetness work together to warm you right up.

Ingredients:
2 large tomatoes
2 cups chopped carrot
1 pinch ground cinnamon, or more to taste
1 pinch salt to taste
red onion, sliced
5 cloves garlic
1  fresh jalapeno pepper
3 tablespoons Sriracha hot chile sauce, or to taste
1 ½ teaspoons ground cinnamon
1 tablespoon vegetable oil, or to taste
1 ½ cups water
1 cube chicken bouillon, or more to taste
2 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed and drained
salt and ground black pepper to taste

Directions:
Preheat an oven to 500 degrees F (260 degrees C). Line a baking sheet with aluminum foil. Roast tomatoes in preheated oven on the prepared baking sheet until completely softened, about 25 minutes. Transfer tomatoes to a cutting board to cool. Spread chopped carrot onto the prepared baking sheet; season with a pinch of cinnamon and salt. Roast carrots in preheated oven until tender, about 25 minutes. Heat a large skillet over medium-high heat. Toast onion slices, garlic cloves, and jalapeno pepper in the skillet until beginning to char, 5 to 7 minutes. Peel cooled tomatoes and put in a blender bowl; add onion, garlic, jalapeno pepper, Sriracha chile sauce, and 1 1/2 teaspoons cinnamon and puree until smooth. Heat vegetable oil in a large stockpot or Dutch oven over medium-high heat. Stir pureed tomato mixture into the oil; cook and stir until the mixture thickens, about 5 minutes. Pour water into the pot; add chicken bouillon and stir. Bring liquid to a simmer, reduce heat to medium-low, and cook mixture, stirring occasionally, until the liquid reduces slightly, about 15 minutes. Stir chicken and black beans into the soup; bring again to a simmer and cook until beans are softened, about 15 minutes. Add carrots and cook to reheat the carrots, 2 to 3 minutes. Season soup with salt and pepper.

Prep time: 20 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 50 mins
Yields: 6 servings

Calories: 230.4
Fat: 8.6 g
Saturated fat: 2.1 g
Carbohydrates: 21.6 g
Sugars: 4.1 g
Dietary fiber: 7.7 g
Protein: 17.2 g
Cholesterol: 36.5 mg
Sodium: 846.1 mg
Cinnamon Bubble Bread


Ingredients:
butter, white sugar, cinnamon, butter, powdered sugar, vanilla extract, warm water

Directions:
Cut pizza dough into 16 pieces by cutting in half, and then cutting each half in half until you have 16.
Mix cinnamon and sugar together.
Put 1/2 teaspoon cinnamon sugar in the center of each piece. roll in a ball to seal.
Dip each ball in butter, and place in nonstick 8 inch sqaure pan.
Drizzle with any remaining butter, and sprinkle with remaining cinnamon sugar.
Cover with plastic and let rise 1 hour at room temp, or overnight in the fridge.
Preheat oven to 350.
Bake 20min.
Mix glaze ingredients together, and drizzle over warm bread.
Aash-E Shalgham


Ingredients:
turnips, long grain rice, basmati rice, ground lamb, ground beef, onions, turmeric, of fresh mint, salt, black pepper

Directions:
Mix ground meat with grated onions, salt and black pepper.
Shape into small balls, and fry in oil until colour changes.
Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
Wash turnip and rice.
Peel turnip and cut into a few pieces.
Add both to aash.
Also add turmeric, salt and black pepper.
Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
If using fresh mint, wash and chop finely.
Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.
Lemon-Dill Tuna Melt Sandwiches
Category: seafood
By Anna Babcock Prodin

A slight twist on the traditional tuna melt. Lemon zest, lemon juice, and fresh dill add a nice zing to a classic favorite.

Ingredients:
6 slices white bread
2 (5 ounce) cans tuna, drained
¼ cup mayonnaise, or to taste
1 tablespoon lemon juice
1 tablespoon finely chopped lemon zest
1 tablespoon finely chopped fresh dill
1 large tomato, thinly sliced
6 slices Swiss cheese

Directions:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread in a single layer on a baking sheet. Toast bread lightly on both sides in preheated oven, about 1 minute per side. Mix tuna, mayonnaise, lemon juice, lemon zest, and dill in a bowl. Spread tuna mixture evenly over each slice of bread. Arrange tomato slices over tuna mixture and top with Swiss cheese. Return baking sheet to oven and broil until cheese is melted, 3 to 5 minutes more.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 6 open-face sandwiches

Calories: 295.5
Fat: 16.4 g
Saturated fat: 6.4 g
Carbohydrates: 16.1 g
Sugars: 2.5 g
Dietary fiber: 1.1 g
Protein: 20.6 g
Cholesterol: 42.2 mg
Sodium: 299.7 mg
Mexican Chocolate Ice Cream


Ingredients:
heavy whipping cream, milk, cocoa powder, bittersweet chocolate, sugar, cinnamon, salt, cayenne, vanilla extract, brandy

Directions:
Heat one cup of cream in small saucepan.
Whisk in cocoa powder.
Bring to simmer.
Whisk unti cocoa powder is well incorporated.
Remove pot from heat.
Stir in chocolate until completely incorporate.
Put mixture into a metal bowl and add remaining cup of cream.
Set bowl over a larger bowl half filled with ice ater to help cool it down.
Place a mesh sieve of bowl with the chocolate mixture.
Put on cup of milk, sugar cinnamon, salt cayenne, expresso powder into a saucepan and heat until steamy (not boiling], stirring to incorporate spices and dissolve sugar.
Place egg yolks in a medium sized bowl.
Slowly pour heated milk and mixture into egg yolks, whisking constantly so the egg yolks are tempered by the heated milk, but not cooked.
Use a rubber spatula to scrape warmed egg youlks back into saucepan.
Stir milk egg mixture constantly over medium heat with wooden spoon, scraping bottom as you stir, unti mixture thickens and coats spoon so that you can run your finger across coating and have the coating not run.
This can take anywhere from 3 to 10 minutes, depending on how hot your burner is.
If the custard base doesn't coat the back of spoon, it's not ready.
As soon as mixture coats the spoon, remove from heat and immediately pour over mesh sieve into bowl of chocolate cream mixture.  (The sieve is there to catch any curdled bits].
Stir into the cream mixture.
Add a teaspoon of vanilla.
Let mixture cool a bit in the ice bth and then chill in refrigerator until completely chilled, a couple of hours or over night.
Right before churning, add 2 tablespoons of brndy to mix.
This is optional, but willhelp keep the ice cream from getting to icey if stored beyound a day.
Churn miture in your ice cream maker according to manufacturer's instructions.
Store ice cream in an airtight container in freezer for several hours before eating.
The ice cream will be quite soft coming out of the ice cream maker, but will continue to harden in your freezer.
If you store for more than a day, you may need to let it sit for a few minutes to soften before attempting to scoop it.
Shrimp Scampi with Spaghetti Squash
Category: main-dish
By barbara

A great low-carb, paleo, clean eating recipe for shrimp scampi where noodles are substituted with spaghetti squash. If you prepare the spaghetti sqash in advance, it is ready in minutes.

Ingredients:
6 tablespoons olive oil, divided
1 small spaghetti squash, halved and seeded
salt and ground black pepper to taste
4 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
1 pinch red pepper flakes, or to taste
1  lemon, juiced
½  lemon, zested
2 tablespoons chopped fresh parsley

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with 2 tablespoons olive oil. Season spaghetti squash with salt and pepper and place cut side down on the baking sheet. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Remove from oven and cool until easily handled. Scrape insides of squash into spaghetti strands with a fork. Heat 4 tablespoons olive oil in a large skillet over medium-high heat and cook garlic until fragrant, about 2 minutes. Add shrimp and season with salt, black pepper, and red pepper flakes. Saute shrimp until pink, tossing often to prevent burning, about 5 minutes. Remove from heat and add spaghetti squash strands. Mix in lemon juice and zest. Serve sprinkled with parsley.

Prep time: 10 mins
Cook time: 47 mins
Total time: 57 mins
Yields: 3 servings

Calories: 417.4
Fat: 29.3 g
Saturated fat: 4.3 g
Carbohydrates: 16.1 g
Sugars: 0.1 g
Dietary fiber: 2.1 g
Protein: 26.5 g
Cholesterol: 230.1 mg
Sodium: 345.3 mg
Bulgur Pilaf With Tomatoes, Shallots and Mint.


Ingredients:
olive oil, shallots, bulgur, pepper, tomatoes, of fresh mint

Directions:
Heat the olive oil in a large skillet over medium heat. Add the shallots, cover, and cook until softened, about 3 minutes. Add the bulgur and stir to combine. Stir in the stock and bring to a boil. Reduce the heat to low and season with salt and pepper to taste. Cove and simmer until the bulgur is tender and the liquid is absorbed, about 15 minutes.
Remove from the heat and stir in the tomatoes. Cover and let stand for 5 minutes. Stir in the mint, cover and let stand for a further 5 minutes before serving.
Chicken Floating in Curried Coconut Soup


Ingredients:
chicken breasts, coconut milk, lemongrass, kaffir lime leaves, lime juice, mirin, fish sauce, soya sauce, sambal oelek, red curry paste, tamarind paste, garlic, shallot, green onion, ginger, galangal, mushrooms, brown sugar, basil, cilantro

Directions:
Saute the boneless, skinless chicken breasts in sesame oil, over medium high heat, until they are golden brown.
Remove the chicken from the pan, cool, slice thinly and put in refrigerator until needed.
To a pot add the coconut milk and chicken stock, mix well.
Add all the remaining ingredients, except for the garnish.
Allow to simmer for 15 minutes then add the chicken to the soup.
Now simmer for another 15 minutes, then pour the soup into bowls and garnish with Thai basil or cilantro.
Savory Brunch Pizza


Ingredients:
frozen hash browns, egg, eggs, milk, ham, bacon, fresh mushrooms, green onion, green bell pepper, cheddar cheese

Directions:
Preheat oven to 400.
Cover a baking stone with parchment paper.
For crust: Combine potato, egg, salt and pepper in mixing bowl. Mix well.
Spread the mixture into 14 inch circle on prepared stone: pat down with back of spoon. Bake ten minutes.
For egg topping: Whisk eggs and milk in mixing bowl. Season with salt and pepper, if desired.
Microwave 3 minutes; stir then microwave an additional 3 minutes.
Spread cooked egg mixtures evenly over potato crust.
Top with ham, mushrooms, green onion, and bell pepper. Sprinkle with cheese.
Return to oven bake 10 min, broil until desired crispness attained.
Strawberry Jello Pretzel Dessert


Ingredients:
margarine, brown sugar, white sugar, strawberry Jell-O gelatin dessert, boiling water, light cream cheese, Cool Whip Lite, strawberries

Directions:
Preheat oven to 350., Mix crushed pretzels, margarine and brown sugar and press into 13" x 9" pan., Bake for 10 minutes., Mix cream cheese and sugar until well combined., Fold in cool whip., Spread over cooled crust., Place into refrigerator., Mix 2 cups boiling water with jello until dissolved., Add strawberries., Chill until jello begins to set., Pour over cream cheese/cool whip., Chill for at least 2 hours before serving.
Christmas Cheesecake Cookies


Ingredients:
cream cheese, butter, granulated sugar, eggs, vanilla extract, flour, baking powder, salt, powdered sugar

Directions:
Preheat oven to 350°F.
Line 2 baking sheets with parchment paper or silicone mats.
Beat cream cheese and butter together at high speed until fluffy and smooth; 1-2 minutes.
Add sugar to the butter mixture and beat until fully incorporated and fluffy; 1-2 minutes. Beat in the eggs and vanilla; 1 minute.
In a separate, medium-sized bowl, whisk together the flour, baking powder and salt. Gradually add the dry ingredients to the butter mixture and stir just until incorporated. Do not over-mix.
Separate the dough into three small bowls. Refrigerate for 15 minutes.
Once chilled, add in food coloring and incorporate into the dough until your desired color is reached.
Add the peppermint extract to the dough you'll be adding the green food coloring to. Dough will still be sticky, but easier to work with! If you find it's hard to work with, put back in the refrigerator for a few minutes.
To create a cookie, take 1/2 tbsp of each color dough into your hands and roll together between the palms of your hands to create the marbling effect of your choice. Be careful to not over incorporate to avoid mixing the colors too much. Repeat for the rest of the dough and place on prepared baking sheets.
Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. *Length of baking time may vary from oven to oven.
Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Optional: Dust with powdered sugar!
NOTES:
Store in a tightly sealed container for up to a week, or in the freezer for up to 3 months.
The vanilla smooths out the flavor, but for a more tart, cheesey flavor, add a teaspoon of lemon juice or no extracts at all. The peppermint can also be left out or replaced.
Do not overbake. This can cause the cookies to come out more dry and biscuit like.
Chipotle Salsa Petite Tender With Stuffed Mini-Sweet Peppers


Ingredients:
sweet onion, chipotle salsa, Worcestershire sauce, reduced sodium soy sauce, bell peppers, cream cheese, sharp cheddar cheese

Directions:
Chipotle Salsa Petite Tender:
Preheat grill.
Cut onion into 1-inch chunks.
Cut meat into 1-inch cubes, about 32 pieces; wash hands.
Combine salsa, Worcestershire sauce, and soy sauce. Reserve 1/4 cup marinade; place remaining marinade and steak in bag. Seal bag and knead to coat; let stand 15 minutes to marinade (or overnight].
Thread onions and meat alternately on skewers. Place skewers on grill; grill 4–5 minutes, turning often, or until meat is 145°F (for medium rare]. Baste skewers with reserved 1/4 cup marinade during last 2 minutes of grill time. Serve.
Stuffed Mini-Sweet Peppers:
Preheat grill.
Remove stem end of peppers; slice peppers in half lengthwise and remove seeds and white membrane.
Cut bacon slices in half.
Combine cream cheese and shredded cheese. Arrange peppers on work surface with cut side up; divide cheese mixture and fill each pepper half.
Wrap one-half slice bacon around each pepper and secure ends with toothpicks.
Place peppers on grill over indirect heat; grill 2 minutes or until cheese is melted and bacon is crispy. Remove toothpicks and serve.