Cheese and Bacon Stuffed Peppers

• 17 sweet mini peppers, stemmed and seeded
• 1/ 2 tablespoon olive oil
• 1/ 2 cup onion, finely diced
• 1 clove garlic, minced
• 4 ounces cream cheese, softened
• salt and pepper for seasoning
• 3/ 4 cup cheddar cheese
• 3/ 4 cup Monterey Jack cheese
• 1/ 4 cup cooked, crumbled bacon

Preheat grill. Heat oil in skillet over medium heat.
Add onion and sauté until onion begins to soften, about 5 minutes. Add minced garlic and sauté until onion is browned, about 3 more minutes. Remove from heat. In large bowl, mix onion and cream cheese, adding salt and pepper to taste. Add cheddar and Monterey jack cheese, stirring until well combined. Stir in crumbled bacon. Fill each pepper with 1-2 Tbsp cheese filling.
Grill until peppers are soft and filling is heated through,  about 10-15 minutes.

For indoor use: Prepare in a 375°F oven following the same instructions. Place Griller on a baking sheet to catch any drippings.

Tip: If peppers are too small, insert a toothpick through the top 1/3 of the pepper. The toothpick will rest on the Griller and keep the peppers from falling through the holes.