pepper popper sliders Name: Jennifer Miller Base: Falls Church Recipe: 2 (6 count) bags rhodes warm-n-serve crusty rolls or (6 count) bags sourdough rolls 3 jalapeno peppers, seeded and chopped 6 slices bacon, cooked and crumbled 3 ounces cream cheese, softened 2 garlic cloves, minced 1 teaspoon salt 1 teaspoon pepper 2 lbs lean ground beef 6 tomatoes, slices 6 lettuce leaves prepared guacamole DIRECTIONS Bake rolls following directions on package. In a small bowl, combine peppers, bacon and cream cheese. Mix well. In a large bowl, combine garlic, salt and pepper. Crumble beef over garlic mixture and mix well. Shape into twelve 3 to 4-inch patties. Spoon pepper mixture onto center of six patties. Top with remaining patties and press edges firmly to seal. Grill burgers and top with cheese. Split rolls and fill with burgers, tomato, lettuce and guacamole.