Wednesday, September 5, 2012
Bacon-Wrapped, Cream Cheese-Stuffed Jalapenos
These are pepper corers. The larger one is for bell peppers and the smaller is for jalapeno peppers. The deal was if you bought these you would receive a pound of fresh jalapenos and a 12 oz package of bacon FREE! This gave me the idea for the stuffed jalapenos, which I love but had never tried making my own. Then as I was coring the peppers another idea came to me - why cut them in half? Just stuff and wrap them whole! So this is what I did. They turned out super yummy, the hubby says they were the best jalapeno poppers ever, so I'm sure I'll be making them again soon!
(how much you use depends on how many you want to make, I made six and used about 4-5 oz cream cheese to stuff them)
First we need to core the peppers.
I found it was easier if I cut the stem off first, then you can basically use the corer to just scoop out the membrane.
With the stem on, I had trouble with the sides of the pepper cracking a little. There will still be seeds inside the pepper, you can either clean them out or leave them if you want that extra heat. (Surprise, surprise - I left the seeds in.)
Stuff the cavity of the pepper with the cream cheese.
Wrap each pepper with 1/2 to 1 slice of bacon, depending on the size of the pepper.
Bake at 375 degrees for 20 to 25 minutes.
Serve and enjoy!