A few years ago, I saw a man in the grocery store buying a big bag of jalapeno peppers. I asked him what he intended to do with them, and right there in the store he gave me this fabulous recipe for stuffed jalapenos! —Janice Montiverdi, Sugar Land, Texas
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24 medium fresh jalapeno peppers
1 package (8 ounces) cream cheese, softened
3 cups finely shredded cheddar cheese
1-1/2 teaspoons Worcestershire sauce
4 bacon strips, cooked and crumbled
Preheat oven to 400°. 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 teaspoons mixture into each jalapeno; sprinkle with bacon. Arrange on greased baking sheets. Bake until filling is warmed, 3-5 minutes.
Easy Cheese-Stuffed Jalapeno Tips
How do you cut jalapeno peppers for stuffing?
Using disposable gloves, cut jalapenos in half lengthwise; remove seeds and membranes with a paring knife. If not using disposable gloves, make sure to wash your hands thoroughly after working with the jalapenos, and avoid touching your eyes.
Does boiling jalapenos take the heat out?
Boiling the jalapenos will make them milder, so if you prefer less heat, cook slightly longer than recommended.
What goes well with jalapeno peppers?
Jalapeno peppers can be part of a mouth-watering Mexican-style appetizer buffet when served with taco cups and chips with guacamole and queso dip. Research contributed by Sarah Fischer, Taste of Home Culinary Assistant
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.