Reviewed: Mar. 14, 2008

Very good, we prefer the cream cheese & garlic filling best but this is a nice change off pace.

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bubbasracecar

	Cooking Level: Intermediate Living In: Mesa, Arizona, USA
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Reviewed: Jan. 30, 2008

Simple but yummy. I took previous reviewers advice and cooked the bacon a little before wrapping which seemed to work well. I used shredded cheese and didn't have any issue with the cheese running out. I left a few seeds in which added just a little heat. I think I'll try this with more kinds of cheese to spice up the flavor.

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Amy

	Cooking Level: Beginning Home Town: Birmingham, Alabama, USA
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Reviewed: Jan. 29, 2008

Love it! A bit tedious for seeding the jalapenos, but use gloves! It is important to quarter the bacon. I found the longer, skinnier pieces worked much better. Use cream cheese for a variation.

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chez stacey

	Home Town: Romeo, Michigan, USA
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Reviewed: Dec. 10, 2007

This is a really good recipe and went over well. I made the filling ahead of time and added real crab meat to it, onion and some seasonings. I fried the bacon up a head of time too, just enough get some of the fat out of it. I used thick sliced bacon. I took some of the bacon juice and added it to some honey to paint on after I had the peppers stuffed and wrapped. I cut the jalapeno's in half (length ways) with the stems on, the stems added to the *look*. Everyone liked them. The filling I had left over I used for cracker dip. For extra heat I added some seeds to the filling. I'll definately make these again!

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Labontegirl


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Reviewed: Oct. 9, 2007

These are such a hit whenever I make them! We love them! I put a grill insert into my baking pan and make them on there so that the excess can drip away. I also prefer Monterey Jack cheese to the cheddar, and President's Choice bacon to any other (it rolls more easily). As another reviewer suggested, be sure to keep the cheese face up - that way its sure to be there when your done! Enjoy!!!!

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SylvieC


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Reviewed: Sep. 30, 2007

I prefer to stuff the halved chiles with shredded cheddar mixed with cream cheese, as the cream cheese counteracts the heat. I also find that cheap, thin bacon works best; thickly sliced bacon was too hard to wrap around the pepper, and took much too long to crisp. I've also just laid a slice of bacon across the top of the pepper, but wrapping it gives you more flavor & crunchy texture.

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RADISH14

	Cooking Level: Expert Home Town: Bellingham, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Sep. 24, 2007

I stuffed the peppers with both Cheddar and garlic cream cheese, and they turned out great. I also put them in the freezer for 10 minutes before broiling to let the cheese harden so it didn't melt out. I served with ranch dressing, and my family and friends loved them. next time I will make more. Perfect for a football game.

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PJYAST


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Reviewed: Sep. 23, 2007

I made these and was really excited because I love spicy food. I took extra care in preparing them so that the cheese did not come out, but very disappointed! Lacked flavor. Very boring! No one ate them at my football party!

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emily25

	Cooking Level: Intermediate Home Town: Mchenry, Illinois, USA
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Reviewed: Jun. 10, 2007

i put the bacon in these and they were gone

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Mrs. Adam Liles


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Reviewed: Jun. 1, 2007

EXCELLENT! These are easy to make and taste super. I prefer using cream cheese instead of cheddar...I also microwave the bacon for a few minutes just to cook it a bit. 5 STARS!

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maryjane27


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Reviewed: May 25, 2007

What a great recipe. I didnt read the other reviews before I made them, so I didnt know about the cheese melting out, but all I did was scoop it back up and poke it back into the pepper under the bacon. Made these for a "guys night", and they were a HUGE hit. I even ate a few and they were so yummy. They will be a part of every guys night here on out.

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Jennifer Klem

	Cooking Level: Intermediate Living In: Moncton, New Brunswick, Canada
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Reviewed: Mar. 6, 2007

I made these and people at my oscar party LOVED them- I thought they were fine. I did partially pre-cook the bacon and thought that perhaps I cooked it too long- in the end product the pepper was barely softened- I will do these again without pre-cooking the bacon or I'll try reducing the amount of pre-cook time on the bacon.

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Arian


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Reviewed: Mar. 4, 2007

i decided to try this bc im on the atkins diet and these turned out well..HOT. My peppers were extremely hot. i do suggest cooking the bacon some beforehand and also, try to get a thick sliced bacon...this helps when wrapping the pepper up, and also the bacon helps if your peppers are extremely hot. i served with home made blue cheese dressing and celery. i also stuffed some of the peppers with cream cheese...which my boyfriend preferred. i will try these again but i am going to try to cook the peppers some first to soften them up and will scrape some of the flesh out to not make them so hot. best advise...test the heat of the pepper first to avoid making the heat too much. all in all, a great snack and meal

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Christine W

	Cooking Level: Intermediate Living In: Midlothian, Virginia, USA
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Reviewed: Oct. 11, 2006

You can add diced tomato, red onion and cilantro with shredded cheese. It helps if you pre cook the bacon. This is great on the grill.

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mamadona


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Reviewed: Nov. 21, 2005

The guys really digged these at our last football party. My only suggestion is pre-cook the bacon to at least the soft stage to make sure it is crispy and line the baking sheet with foil for easy clean up.

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VORCHA

	Cooking Level: Intermediate Home Town: Packwood, Washington, USA
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Reviewed: Oct. 20, 2005

My best friend's son who's 14 and PICKY adores this recipe!!!! It's a huge hit, smells great, and is sinfully easy, not to mention frugal. My only suggestion is really LOOK at the bacon you're buying. Opt for meaty pieces, and if I have a very fatty area I'll usually cut it off and toss it.

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MULTIFARIOUS5


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Reviewed: Sep. 26, 2005

very tasty and not too spicy. i added marbled cheese into my version and enjoyed the results. Found that the cheese ran out of a few of them...but all in all a very good starter to a meal...or as a snack during parties and games.

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GODLIKECAPER

	Cooking Level: Professional Living In: Sydney, Nova Scotia, Canada
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Reviewed: Aug. 23, 2005

To ensure my bacon is done, I bake my bacon for a few minutes beforehand. That way as soon as my cheese starts to melt, they are ready. I leave a little of the veins in the jalapenos to keep a little heat and I like to try different cheeses inside. I make these up for the grill often. Simple, tasty and easy!

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Maine_diner

	Cooking Level: Expert
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Reviewed: Aug. 14, 2005

This was a very good treat. I cooked them in a cupcake pan (3-4 in each section.) This way the cheese didn't melt out and eaveryone enjoyed them!!

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LAR12893


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Reviewed: Jul. 6, 2005

I haven't tried this recipe, but I just tried something very similar. Instead of bacon it called for thin sliced salami, and to solve everybody's melting cheese running out of the jalapeno popper - use the salami to cover the hole in the top of the jalapeno and secure it with a couple of toothpicks! That would probably work with the bacon too if you didn't want to substitute salami.

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ZOEY ANNA


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