Reviewed: Feb. 1, 2009

this is a great recipe! a guy at work makes them all the time. he stretches the thinly sliced bacon all the way around the pepper so that you can't see any of the pepper. he cooks them on a broiling pan and places them in the slots so all the bacon drippings fall into the bottom pan...which makes the bacon crisp up. he cooks them for a lot longer though...usually 45 minutes. and to add an extra kick, he dust each popper with louisiana seasoning. there is nothing better! they are awesome warmed up later in the microwave! another hint is to cut then freeze your cheese before wrapping. that will help it stay inside also. happy eating!

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ldstanley

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Reviewed: Jan. 27, 2009

What a hit! I made these last weekend for a poker party and they were awesome. Some thought they may be too hot but they weren't at all. The only changes I made from reading other reviews was to mix cream cheese with shredded colby jack and I used pre-cooked bacon and broiled for 3 minutes. These were excellent fresh out of the oven and still good an hour later. Everyone enjoyed them and two people asked for the recipe. Very easy to make and no clean up afterwards (use aluminum foil on baking sheet). Next time I think I'll add some of the seeds to the cheese mixture to make a bit spicier. Thanks so much, I'm making them again this weekend for Super Bowl party.

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Margie in Chandler, AZ

Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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Reviewed: Jan. 26, 2009

I love this recipe. I have tried many different combos of cheese and cream cheese with these. Liked chopped garlic in it a lot!!

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hungrymama

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Reviewed: Jan. 3, 2009

SOOOO good!!!

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gbmonkey

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Reviewed: Oct. 25, 2008

We have made these for years!!! They are so yummy. Make sure you wear gloves or wash your hands really well after you finish with the peppers. We mix the cheddar with cream cheese. It makes it smoother than just by it's self. We also make some with cream cheese and smoked salmon. Definately pre book the bacon a bit and we also add a pineapple or mandrin orange slice to the top just to calm the spice a bit.

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Maggie Queen

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Reviewed: Oct. 7, 2008

Yum. This will not serve 12 people. These are so good.

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MrsSpice

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2008

These were good, I like my bacon really cooked to where its not fatty feeling so next time I think ill cook the bacon a little before wrapping it around the pepper. Most people enjoy bacon still a little soft but I cant. But this recipe is easy and good. I still gave it 5 stars even though my tastes are different w/ bacon.

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Leigh

Cooking Level: Expert

Living In: Fairview, Tennessee, USA

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Reviewed: Jul. 16, 2008

we make these all the time. but we cook them on the BBQ. i use block cheese cut up into little squares and stuff the pepper. we make these ahead of time and take them out to the lake or camping and its a quick "hot" snack. Also for those who cant handle the heat, try the yellow peppers stuffed with pepper jack cheese. they are great, a little heat with a little sweetness! another hint, instead of toothpicks try placing a few on metal scewers.

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nicole

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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

Cooking Level: Expert

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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. 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: Sep. 22, 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: Jun. 10, 2007

i put the bacon in these and they were gone

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Mrs. Adam Liles

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

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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 13, 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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Bacon Cheddar Jalapeno Poppers

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