From the Big Green Egg DVD (the DVD you get with each BGE purchase)
- Fresh jalapeño peppers
- Pound cream cheese, softened
- Pound lean ground beef
- Taco seasoning mix
- Tooth picks
Cut jalapeño peppers in half and remove the seeds. In skillet, brown ground beef; stir in taco seasoning. Drain the ground beef and place it in a large mixing bowl. Add cream cheese and mix thoroughly. Stuff the jalapeño halves with cream cheese mixture. Wrap each one with half a slice of bacon and secure it with a tooth pick.
Prepare Big Green Egg for indirect cooking using the plate setter with the legs up. Place cooking grid on the legs; heat grill to 350°F. Place peppers on cooking grid and cook for about 45 minutes. If you like bacon more crispy, just cook for a longer time, but do not burn the bacon. Remove from the grill onto a serving platter and let stand for about 5 minutes to cool slightly. Serve while warm. Enjoy!