- 24 medium fresh jalapeno peppers
- 1 package (8 ounces) cream cheese, softened
- 3 cups (12 ounces) finely shredded cheddar cheese
- 1-1/2 teaspoons Worcestershire sauce
- 4 bacon strips, cooked and crumbled
- Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.
- In a small bowl, beat the cream cheese, cheddar cheese and Worcestershire sauce until smooth. Spoon 2 teaspoonfuls into each jalapeno; sprinkle with bacon.
- Place on a greased baking sheet. Bake at 400° for 3-5 minutes or until filling is warmed. Yield: 4 dozen.
Reviews forEasy Cheese-Stuffed Jalapenos
"Too plain as written since I omitted the bacon. I added salt, garlic and onion powder. Also, I DID NOT BOIL MY PEPPERS which helps the pepper stay firmer (not mushy) in the oven. A firmer pepper not only taste better but also holds in the cheese mix better.Tip:Buy larger peppers so its easier to stuff.Make sure you allow your cheeses to come to room temperature before attempting this recipe to save yourself some aggravation."
"I only boiled them for about 3 minutes -- I wanted them to still have that jalapeno bite. I chopped some jalapenos (in a jar) and added this to the cream cheese mixture. Got the spice back into them. Next time, I'll try this without boiling them at all. easy recipe."
"Tasty recipe, but I don't recommend boiling them. It isn't needed. I used very hot peppers: I tasted one raw, and it set my mouth on fire, and I have a very high tolerance for spicy. Simply baking them reduced the heat to a very tolerable level. Boiling would ruin them, by removing all bite, and making them mushy, IMO. The recommendation to wear gloves is spot on, though. I didn't, and even after a thorough hand washing, I touched my face and it burned for about an hour."
"Cooked peppers less than 5 min. Were very mild. Like them very much."
"I thought the peppers were too mushy and weren't hot at all. Why even use jalapenos if you take all the flavor out of them, use a green pepper if that's what you want. I may try again without boiling first and see if it keeps the peppers firmer and tastier."
"This is my new favorite jalapeno popper recipe. I love how boiling the jalapenos for just a few minutes really tones down the heat. I have tried charring them in the past but this works best for me. Thanks for posting this recipe."
"Tried these for Super Bowl VERY GOOD!! I doubled the recipe and did a bag of the little sweet peppers for those who don't like Jalape?os. They were great!"
"These are really good a Texas favorite"