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Cool cream cheese contrasts nicely with slightly spicy peppers in this simple recipe.—Sandra Thorn, Sonora, California
This recipe is:
Quick
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (3 each) equals 127 calories, 12 g fat (7 g saturated fat), 36 mg cholesterol, 96 mg sodium, 4 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Stuffed Jalapenos in Taste of Home June/July 1996, p13
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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Reviewed on Aug. 12, 2011 by aljeleja
I would also roast or bake the jalapenos. I would add some shredded cheddar cheese and maybe some onions or garlic to the cream cheese. Maybe add salsa as a side dip. I would definitely use fresh jalapenos from the store if not from the garden.
Reviewed on Nov. 24, 2010 by KathyH360
I would roast the Jalapenos or any chile in the oven first and I might add a Tablespoon or two of salsa (blended smooth) to the cream cheese. I'm going to try it.
Reviewed on Jul. 14, 2010 by moonbear36
Try instead of pickled jalapenos, try fresh ones. proceed as stated in the recipe here and fill with softened cream cheese, then wrap a slice (or 1/2 slice) around the pepper.Bake in 350 to 400 oven until bacon is crisp.
Try instead of pickled jalapenos, try fresh ones. proceed as stated in the recipe here and fill with softened cream cheese, then wrap a slice (or 1/2 slice) around the pepper.
Bake in 350 to 400 oven until bacon is crisp.
Reviewed on Feb. 08, 2009 by amy_downey
Try with fresh Jalapeno or with Habeneros(sp) and try peanut butter also. its wounds weird but it is great
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