The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 10, 2009
These are the best pepper poppers ever. The process is time consuming, but so worth it. If you like them hot, leave some of the veins and seeds in or mix some back in with the cream cheese mixture before stuffing them. To make the stuffing process easier, roll the cheese mix up like a snake (like you would do with Play-Doh). Thanks for this great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 2, 2009
Wonderful flavor! I used fresh jalapenos from our garden and I fully agree that the triple breading is worth a little extra effort.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 31, 2009
Truly a great appetizer. And like the other rater said, triple breading is definately worth the time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 26, 2009
The name of this recipe says it all... I just made these and they are really the best ever!!! Followed the recipe exactly, except I added a TBSP of chopped chives from my herb garden to the filling and blanched the peppers slightly before stuffing. It is well worth all the work!! This is a keeper! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 19, 2009
Would give these 10 stars if I could! I only made one change, after slicing the peppers in half lengthwise and seeding them, I preboiled them for 5 mins. I also put some of the seeds in the pot while boiling them to add heat back to the peppers. The bacon bits really make these stand apart from all the rest. These are worth the effort. Make ahead and freeze for a treat anytime.
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Cooking Level: Expert

Home Town: Bronx, New York, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 19, 2009
Wow! Love these! Easy but messy to make. Can't wait to make another batch.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 19, 2009
Great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 16, 2009
My son loves jalapeno peppers so much we planted some in our back yard. So we tried this recipe tonight and absolutely loved it. Wouldn't change a thing. Definitely would make again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 10, 2009
I've never made poppers before this, and I probably never will again as I found it to be a lot of work!! They were very tasty but my kitchen was overwhelmed with spiciness that had us all coughing. I think blanching the peppers is a must or they may turn out a bit too crisp. Let them cool for the flavors to fully develop. The triple dip process made mine turn out huge[not a bad thing!]. Freezes well, pop them in the micro for a minute. Yummy!!!
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Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA
Living In: Greenfield, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 9, 2009
First time making Jalapeno Poppers. They turned out great! I highly recommend making your own bacon and using the oil (as well as some more) to fry them. I also used small jalapenos and carefully took out the insides and stuffed them. Some of the larger ones I cut in half and filled. They didn't look as nice as the others. Over all I think that coating them three times is what made the difference.
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Cooking Level: Expert

Home Town: Schoolcraft, Michigan, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 24, 2009
Crumbling up the bacon in the stuffing seems to be quicker than wrapping the poppers in bacon then baking,but the wrapped version seems to retain stuffing in case of overflow/bursting. Either way, awesome!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 23, 2009
Is there a better name for these? No way! These are the absolute best. A little work involved, but good things come to those who wait. I made 2 dozen peppers, and in the future, plan to make a large amount and try freezing them. Thanks!
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Cooking Level: Intermediate

Living In: Niles, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 16, 2009
I got hooked on fast food (which will remain nameless but their initials are JITB) Jalepeno Poppers and decided to try this recipe. Oh My God - this is way better than theirs. I did it exactly per the recipe except I blanched mine and used low fat cheese Just awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 12, 2009
I loved this recipe, never again will I buy frozen jalapenos, or from a restaurant. I made this recipe exactly as writtten and it was delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 12, 2009
These were kind of difficult to make (and kept falling apart on me) but they were very tasty. (I always omit bacon bits.) Served with a homemade "arby's" bronco berry sauce.
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Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 4, 2009
Boiling the peppers for about 4 min before stuffing them really helped the texture.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jun. 1, 2009
Great for a cook out but hands burn for hours after. Don't try to cook on a grill after deseeding.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 26, 2009
This recipe is pretty fabulous. Maybe i had abnormally small jalapenos or something, but i decided to not use that much cream cheese and cheddar for the recipe and i still had a little extra. The breading was fantastic, perfect and crispy. I also just added a little salt and left out the bacon and they still tasted great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: May 24, 2009
This was excellent, I think it is important to let the jalapeno sit after you did the initial coating, this will help the coating to stick when fried. For the filling, 12 oz of cream cheese was way too much, I used 8 oz and still had plenty left over. Some mentioned it being bland, I seasoned the mixture with more bacon, onion and garlic powder, and garlic salt. My hubby requested these for football snacks.
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Photo by TheCambodianCook

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: May 21, 2009
This is a great treat my children love them. I tried something different, I cut the jalapeno peppers into rings and stuffed into won ton wrappers and deep fried for about 4 min. For an added kick I put in a few drops of chipotle tabasco sauce and hot pickled jalapeno peppers. It was quicker and they freeze well.
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