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“We make these several times throughout the summer and everyone loves them,” writes Bruce Hahne from Acworth, Georgia. With ooey-gooey cheese and salty bacon, these jalapenos are irresistible!
This recipe is:
Quick
Diabetic Friendly
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 stuffed pepper equals 38 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 87 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchange: 1/2 fat.
Originally published as Cheese-Stuffed Jalapenos in Simple & Delicious July/August 2008, p61
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Apr. 28, 2012 by zannainpv
If you don't want the pepper to be too spicy, then put the halved/seeded peppers in a bowl of ice water - the longer you leave them in the ice, the milder they are.
Reviewed on Jan. 22, 2012 by donna r. knox
Everyone asked for recipe!
Reviewed on Aug. 22, 2011 by lamastea
Love this recipe. Nice and easy to prepare.
Reviewed on Jun. 25, 2011 by Markosgirlk
I added crumbled hot sausage-a staple in our house with home grown peppers, also will try with cherry hots this year
Reviewed on Jul. 15, 2010 by Juansmom
YUM!!! We love poppers! Another variation we love is to pick POBLANO peppers straight from the garden, stuff with cheese curds (if you can find them) or sharp cheddar, and broil til bubbly. For our Independence Day picnic this year, I threw them on the grill and they were awesome! Jalapenos are nice and hot, but poblanos are milder and meatier tasting, like a sharp green bell pepper, but with a slight bite of heat. Really a treat if you can find fresh poblanos!
Reviewed on Jul. 14, 2010 by KarenI.
I love stuffed jalapenos. I make these using cream cheese that has been blended with garlic powder and a little bit of chopped green onions or chives and then wrapped with bacon and cooked in the oven.
Reviewed on Jul. 14, 2010 by savanna2
To answer britt1992 question and others also about the oven temp, it is 350 degrees, middle rack, line flat sheet with foil or parchment paper, bake 10 min for hot, 15 min for med, and 20 min for very mild. It seems that every 5 minutes after the original 10 makes a difference.
Reviewed on Jul. 14, 2010 by cls044
Yum, we wrap with 1/2 slice of bacon instead of bacon crumbles and sometimes when the grill isn't going, we stick in the pizza oven....we alternate some with monterey jack, some with mozzarella, and some with pepper jack....
I also have been making these for years, but use cream cheese instead. A helpful hint to those who prefer them not so hot : the longer they stay in the oven, the milder they get. You can regulate different kinds of hot for those who like it that way. It works.
Reviewed on Jun. 21, 2009 by Whisper04
My son also makes these and they're delicious but he uses cream cheese to stuff, de-veins and seeds and wraps with whole slices of bacon - YUM!
Reviewed on Jun. 20, 2009 by BlessedOut
Oops, I forgot to add a tip for those of us who like the flavor of jalapenos, but prefer not to deal with the intense "heat" of them: I've found that when eating these, the halves without the stem tend to be milder. :)
My wonderful mom-in-law makes a recipe similar to this. She doesn't use breadcrumbs, and instead of bacon bits, she wraps the jalapeno in turkey bacon. That helps to make it even lower in fat. (She cooks hers in the oven though) :)Any way you make these, though, they're bound to be a hit! I get cravings for these almost every Saturday! :)
My wonderful mom-in-law makes a recipe similar to this. She doesn't use breadcrumbs, and instead of bacon bits, she wraps the jalapeno in turkey bacon. That helps to make it even lower in fat. (She cooks hers in the oven though) :)
Any way you make these, though, they're bound to be a hit! I get cravings for these almost every Saturday! :)
Reviewed on Jun. 18, 2009 by dianajm19
try with my own grown peppers
Reviewed on Jun. 18, 2009 by yrstocks
yum!!!!!!!!!!!!!
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