Jalapeno Poppers with Pheasant

  • Preparation Time15 mins
  • Cooking Time5 mins
  • DifficultyEasy
20 jalapeno peppers
1 (8-ounce) package cream cheese
2 teaspoons garlic powder
2 teaspoons dried basil flakes
1 teaspoon celery salt
2 teaspoons dry rub pepper (recommended
2 teaspoons ground cumin
2 spring onions
preheat grill over medium-high heat.

wash peppers and slice in half cross ways and remove the seeds. mix cream cheese with herbs, spices and spring onions. slice the pheasant thinly. stuff the jalapenos loosely with the cheese mixture and sliced pheasant. wrap peppers with 1/2 slice of rasher bacon. place 4 pepper halves on a skewer and grill until done, about 8 minutes.

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